This RD Is Challenging The Traditional Concept Of A "Healthy" Plate

Feller's private practice provides medical nutrition therapy for the risk reduction and management of chronic diseases. In her work, she makes it a priority to approach patients with a culturally sensitive, anti-bias, and patient-centered lens. Feller also helps the public make informed food choices that support health and longevity through her nutrition education work. In every one of her speaking engagements, media appearances, and articles, Maya emphasizes approachable, real-food-based solutions. Here, she shares her take on this year's National Nutrition Month theme, along with some useful food tips you don't want to miss:

In my work, I see this year's National Nutrition Month theme, "Personalize Your Plate," as an opportunity for nutrition practitioners to expand the boundaries of what a healthy pattern of eating looks like. It's an opportunity to bring the whole person—inclusive of their lived experience, culture, heritage, and health needs—into consideration. We often say there is no one-size-fits-all dietary approach yet perpetuate a narrow view of what a "healthy" plate is supposed to look like. This year's theme can help challenge that.

Because I do not have any allergies, I am able to enjoy a wide variety of foods from around the globe. Due to lactose intolerance, I generally use dairy products that are low lactose or lactose-free. In addition, I'm salt-sensitive, so I follow a lower sodium pattern of eating. I do eat a large quantity of plants but also enjoy animal proteins.

Seafood is hands-down my favorite food, but today I'm going to share a standard breakfast in my home: One or two eggs cooked with a bunch of greens and onion, seasoned with turmeric, red pepper flakes, and black pepper. I often eat this with a seeded cracker or homemade bread.

Hot pepper: I love heat and will use dried hot peppers and fresh hot peppers on most any meal.