About Me
Rachel Dyckman is a New York City-based Registered Dietitian Nutritionist. Rachel works with clients on science-backed dietary strategies to optimize their health and wellness. She believes in a compassionate and individualized approach, in line with her clients’ lifestyle preferences to achieve sustainable, long-term health improvements.
Rachel attended Skidmore College, where she earned a Bachelor of Arts in Environmental Studies with a focus in food systems, was inducted into the Periclean Honors Forum, and competed as a member of the Skidmore College Equestrian Team. In college, Rachel developed an interest in how the provenance of our food affects our bodies and our environment and was a driving force in Skidmore’s chapter of the Real Food Challenge national organization, a non-profit that works to increase the percentage of locally produced, environmentally sound, fair trade, humanely raised, and minimally processed foods served in dining halls of colleges and universities. After graduating, she moved to New York City, where she earned her Master’s in Clinical Nutrition at New York University. Rachel completed her dietetic internship through New York University at The Mount Sinai Hospital in Manhattan.
In her free time, Rachel enjoys experimenting with new recipes in her kitchen, running and barre classes, horseback riding, visiting farmer’s markets, and attempting to grow vegetables in her New York City apartment windowsill.