Registered and Licensed Dietician
Cornell University, BS/Tufts University, MS, RD

After more than 25 years as a registered dietitian working in Boston’s premier integrative medicine settings, I am bringing my expertise home to Maine. My approach is built on a fundamental truth witnessed throughout my 25+ year career: optimal health starts with proper nourishment, and the simplicity of fundamental nourishment is often overlooked.

My journey in nutrition therapy started with outreach and teaching roles in 1988. My current philosophy and style has been shaped by years of collaboration with innovative healthcare providers in integrative medicine, an interest of mine since childhood. Since 1995 as the Program Director setting up the Dean Ornish Program for Reversing Heart Disease in Boston, I have worked alongside physicians and a variety of allopathic and complementary medicine clinicians of different modalities who understand that optimal health requires a comprehensive approach. This model has been successful in managing chronic disease. My most recent experience has been working in this format with inflammatory bowel disease (IBD), where I developed expertise in managing complex nutritional needs.

There is a big difference between adequate and optimal health. These approaches have much to offer managing existing disease, but lifestyle is most powerful when preventing chronic disease. Don’t wait for a diagnosis to look more closely at how you are nourishing yourself!

Through focus on micronutrient sufficiency, individual tolerance and the many practical aspects of feeding ourselves, I have helped many clients improve their relationship with food while managing difficult chronic conditions and preventing others.

If you would like an experienced clinician to help you prioritize, simplify and support your steps to a more nourished body, please make an appointment!

Caitlin Hosmer Kirby: Naturalist

The importance of taking good care of the one body we have is very much a part of my upbringing, and  I have tried to impart this guiding principle in raising my own three children. In my kitchen, you might find me counting up the number of different plant species I have been able to pack into a smoothie, into a soup, into a meal.   I believe in quality, in making food delicious and not overly complicated, and in learning to love what loves us back.

I grew up in a household that was aware of Adelle Davis (yes I was born in the 1960s), eating fish as “brain food” before taking big tests (before anyone was talking about the benefits of omega-3 fats), adding cottage cheese to pancakes to increase the protein, and putting olive oil on toast (my mother is Greek).  I had grandparents who took vitamins, jogged, had stress management practices and “exercised more and ate less” when they needed to lose weight.   

I became very interested in nutrition, food from different cultures (especially Mediterranean/ Middle Eastern), and the practicalities of preparing food. We moved a lot, and it was my job to create meals while cleaning out the fridge and cupboards as we prepared to leave a home. I got very creative with food.  In my young adulthood, I always thought about budget, and leaned vegetarian.  These characteristics have stayed with me.  My early years were the informal but foundational part of my technical training, my early work in nutrition education and then my clinical practice of the last 25 years.

I also enjoy being in the woods with my two dogs, family and friends, keeping plants alive despite not having a green thumb, keeping a garden in Maine’s short growing season including garlic and medicinal herbs, reading, cooking to music, and I admit: cooking for others is one of the primary ways that I express affection.