Drishti L.

Driven by the science of healing through food, I’m a Clinical Dietitian and Nutrition Educator with hands-on experience in both hospital and academic settings. My journey began at Parul University, where I earned my Bachelor’s in Nutrition & Dietetics — and deepened during clinical internships at Green Leaf Hospital and Tristar Hospital.

At Tristar, I was entrusted with OPD patient counseling, with a special focus on cardiac care, while also gaining real-time exposure to managing diet therapy for kidney disorders, cancer, and heart diseases.

I later transitioned into academia as a Lecturer at FGIIT, teaching the Diploma in Nutrition and Health course. Beyond lectures and vivas, I took a creative approach to teaching — leading interactive sessions, simplifying complex topics, and developing easy-to-understand course material, including co-authoring a textbook for bachelor’s students.

Alongside my academic and clinical work, I’ve built a strong freelance practice, offering personalized nutrition plans, follow-ups, and client education tailored to individual health goals.

Currently, I have completed my Master’s in Nutrition & Dietetics from NIMS University, Jaipur, where my dissertation focuses on food product development: formulating a high-protein, vegan, symbiotic ice cream designed to support gut health, inflammation control, and metabolic wellness.

Whether it’s in a clinic, classroom, or kitchen lab, I believe in translating nutrition science into everyday impact — one meal, one mind, and one innovation at a time.