Allie Rochner, MS, RDN, LD

Allie completed her undergraduate degree in nutrition at Mississippi State University where she was a research scholar studying taste gene receptors as possible risk factors for obesity. During her dietetic internship at Emory University Hospital, she focused on Medical Nutrition Therapy for the adult population. Allie went on to earn her Master’s degree in Food and Nutrition from the University of Georgia, where she examined the role of energy intake, macronutrients, micronutrients, and genetics in the management of chronic diseases.

She spent the early part of her professional career working in the school systems, developing specialized meal plans for students with food allergies and disabilities. Allie currently works part-time in the outpatient clinic at Children’s Healthcare of Atlanta as part of a multidisciplinary team helping treat children with epilepsy and other seizure conditions using the Medical Ketogenic Diet.

Allie is committed to a personalized approach to nutrition counseling and believes that small, sustainable changes can have a big impact on overall health and well-being. She enjoys working alongside individuals with food intolerances and allergies, as she herself was diagnosed with Celiac Disease in high school. Allie draws on her personal experiences to help clients through this and other lifestyle changes by focusing on cultivating a positive relationship with food, incorporating favorite recipes into the diet, and guiding clients toward a balanced, healthy life regardless of any dietary restrictions they may have.

In her free time, she enjoys traveling, spending time outdoors with her husband and dog, and entertaining in the kitchen with family and friends.