About Ginger

About Ginger

My Philosophy

Welcome to Champagne Nutrition. I am a Seattle-based Registered Dietitian and I help people feel better by balancing their health goals with eating out and drinking wine or other adult beverages. The foundation of my practice is looking at the whole person; integrative health, with an emphasis on fun and the pleasure of eating as the underlying theme for everything I do. You don’t have to restrict food or diet but you do need to find a balance that works for you. I’ll just tell it like it is, you can trust that.
  • noun
    \sham-ˈpān\

    : a French white wine that has many bubbles and that people often drink on special occasions

  • noun
    \nu̇-ˈtri-shən, nyu̇-\

    : the process of eating the right kind of food so you can grow properly and be healthy

  • noun
    \ˌdī-ə-ˈti-shən\

    : a person whose job is to give people advice about what to eat in order to be healthy
    : a specialist in dietetics

Why Champagne Nutrition?

Champagne is my favorite wine followed close behind by red wine and the occasional martini. But you can’t eat and drink whatever you want all the time and expect to be healthy, look and feel great. The Champagne Nutrition philosophy knows that too much eating and partying catches up with us – Champagne Nutrition is the concept of balance but it’s never founded in deprivation. You need a nutrition expert you can trust to keep you up to date with legitimate nutrition information. You need a dietitian who loves food. And you need an accountability partner.

I want my clients to feel like they’ve found the perfect fit. I run a virtual nutrition practice so you can chat with me anywhere you are, especially on-the-go. I provide a concierge-style service so I only take a handful of clients at a time so I can give them my undivided attention. My ultimate goal is to empower you with the information and skills you need so you’re healthier and happier than when we first met.

Why a Concierge Nutrition?

Primary care physicians average 2300 patients per year. As a dietitian working in the hospital setting, I would see up to 20 patients per day….that’s over 5000 patients per year. Sometimes medical care feels rushed or impersonal and that’s not how I practice.

Concierge care equals better patient outcomes. A 2017 study in the American Journal of Managed Care found that concierge medical service reduced preventable hospital care by $120 million in health care savings per year as well as a per-capita cost decrease of $2,551 per patient. These stats are based on primary care physicians but their aim is to be able to spend more time on preventive care. That’s what I do. Having your own registered dietitian makes sense as part of your care team whether you’re perfectly “healthy” or you’ve got some things to work on.

My Story

Fourteen years ago I was a personal trainer at a big Seattle gym. I loved working with my clients but trainers had to meet sales goals selling supplements. My manager told me to put “nutritionist ” on my business cards because “anyone can say they are one”. Unfortunately there is no license for dietitians in Washington State so the public is not protected from people who have no nutrition training but practice anyway. That didn’t sound right to me so I did some research and… I quit! Instead, I spent two years at the celebrated naturopathic university, Bastyr, earning my Masters of Science degree in Nutrition, continuing on to become a Registered Dietitian Nutritionist. I moved to Chicago to complete my dietetic internship at the rigorous Edward Hines Jr Veterans Hospital and ended up staying in the city for five years.

Now I live in Seattle, write about nutrition and health, travel around the country for nutrition speaking engagements and am a spokesperson for the Academy of Nutrition and Dietetics. I specialize in plant-based diets but I chat a lot about ALL diets (keto, Paleo, Mediterranean, Pegan – bring it on), supplements, fitness nutrition, cardiovascular health (let’s get that cholesterol down!), diabetes prevention and management, balancing hormones and lowering inflammation, lab interpretation, integrative oncology and cancer prevention and making food prep/cooking super easy and fun.

A background in English literature inspires me to write about nutrition for magazines and on-line platforms. Professionally, I have worked as an inpatient dietitian at a level I trauma hospital in Chicago, opened a bariatric surgical program as the team’s only dietitian, specialized in oncology at the Block Center for Integrative Cancer Treatment, and practiced nutrigenomics at Arivale in Seattle.  I love to eat and travel.

Details, Details

Education

Master of Science degree in Nutrition, Bastyr University, Washington
Bachelor of Arts degree in English, University of Washington
Dietetic Internship, Edward Hines VA Hospital, Illinois

Credentials

MS: Master of Science in Nutrition and Dietetics, Bastyr University
RDN: Registered Dietitian Nutritionist, Academy of Nutrition and Dietetics
CSO: Certified Specialist in Oncology Nutrition

Ginger Hultin In the Media [images of logos from well known media outlets Ginger has worked with]

“If you drink champagne when you are sad it makes you happy. If you drink champagne when you are happy you can taste the stars.”
― Chloe Thurlow

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