I'm Sana A. Farheen — a Dietetic intern passionate about empowering individuals to achieve their health goals through personalized nutrition counseling.
Fueled by a lifelong fascination with the powerful link between food and well-being, I leveraged my expertise in diet planning and nutrition to become an RDN Eligible dietitian. I provide science-backed guidance and support to help you on your wellness journey.
Every person is unique. My approach centers on understanding your individual needs and building habits that actually stick.
Custom meal plans tailored to your health goals, preferences, cultural background, and lifestyle — not a one-size-fits-all template.
Practical grocery shopping guidance so you can make confident, nutritious choices at the store without the overwhelm.
Delicious, balanced recipes that align with your goals and make healthy eating something you actually look forward to.
All recommendations are grounded in the latest nutrition science — evidence-based strategies, not fad diets or quick fixes.
In the short term, I'm focused on helping clients develop sustainable, healthy eating habits that fit their unique needs and preferences.
Creating routines and patterns that fit your life and can be maintained for the long haul.
Practical, enjoyable plans that reflect your tastes, schedule, and health requirements.
Hands-on guidance for smarter shopping and cooking that supports your wellness.
My long-term goal is to bridge the gap between nutrition and preventative healthcare.
Empowering individuals before illness strikes — using food as a foundation for long-term health.
Equipping people with the knowledge and tools to make informed, confident nutrition decisions for life.
Expanding access to quality nutrition guidance to make a meaningful difference in overall community health.
Over two decades of nutrition, wellness, and clinical practice across diverse settings.
Both international degrees evaluated as US-equivalent by WES (World Education Services).
Clinical nutrition projects completed during the Montclair State University graduate certificate program and NutraCo Dietetic Internship.
Bariatric surgery encompasses procedures that modify the digestive system to promote weight loss by limiting food intake (restrictive), reducing nutrient absorption (malabsorptive), or both. Over 220,000 procedures are performed annually in the US, with a 0.1% mortality risk. Surgery reduces the overall risk of death from obesity-related comorbidities by more than half (53%), including a 60% reduction in cancer mortality, 90% from heart disease, and 50% from diabetes.
| Vital Sign | Value |
|---|---|
| Temperature | 98.6°F |
| Respiration | 18 breaths/min |
| Pulse | 75 bpm |
| Pulse Oximeter | 96% |
| Blood Pressure | 138/88 mmHg |
| Weight | 350 lb |
| Height | 66 inches |
| Anthropometric | Value |
|---|---|
| BMI | 58.2 (Class III Obesity) |
| Ideal Body Weight | 125 lb |
| %IBW | 280% |
| BMP | Value | Reference |
|---|---|---|
| BUN | 15 mg/dL | 7–20 |
| Creatinine | 0.8 mg/dL | 0.6–1.0 |
| Glucose | 125 mg/dL ↑ | 70–109 |
| Serum Chloride | 102 mmol/L | 98–110 |
| Serum Potassium | 4.8 mmol/L | 3.5–5.3 |
| Serum Sodium | 138 mmol/L | 135–148 |
| CBC | Value | Reference |
|---|---|---|
| Hemoglobin | 14 g/dL | 12.0–16.0 |
| Hematocrit | 38% | 36–48% |
| WBC | 9,054 cells/mL | 4,500–10,000 |
| ABGs pH | 7.4 | 7.35–7.45 |
| PaCO₂ | 40 mmHg | 38–42 |
| HCO₃ | 23 mEq/L | 22–28 |
Related to consumption of a high-calorie diet as evidenced by BMI of 58.2 / Class III obesity.
Related to limited consumption of fruits, vegetables, whole grains, and lean proteins as evidenced by Class III obesity (BMI 58).
Related to consumption of a high-calorie, high-fat diet as evidenced by obesity-related comorbidities including hyperlipidemia and borderline diabetes.
Routine labs at 3, 6, and 12 months post-op (then annually) include: CBC, BMP, albumin, liver panel, lipid profile, iron/ferritin, B12, thiamine, folate, zinc, copper, 25-OH Vitamin D, and PTH.
IBD is an umbrella term for two conditions characterized by chronic GI tract inflammation: Crohn's Disease and Ulcerative Colitis. Crohn's disease involves chronic inflammation of any part of the GI tract — most commonly the ileum — with ulceration, scar tissue, and thickening adhesions. It is a lifelong condition with no cure; treatment focuses on managing symptoms. Common symptoms include diarrhea, rectal bleeding, abdominal pain, fatigue, weight loss, and reduced appetite.
| Measurement | Value |
|---|---|
| Height | 5'5" (65 in) |
| Current Weight | 120 lbs |
| Usual Body Weight | 145 lbs |
| Highest Weight | 146 lbs (~6 months ago) |
| Post-op Discharge Wt (June) | 125 lbs |
| BMI | 20 (Normal) |
| IBW | 125 lbs |
| %IBW | 96% |
| Medication | Interaction |
|---|---|
| Azathioprine | N/A |
| Loperamide | Grapefruit / grapefruit juice |
| Pantoprazole | Associated with B12 deficiency |
| Chemistry | 9/12 | 9/17 | Ref Range |
|---|---|---|---|
| Sodium (mEq/L) | 145 | 136 | 136–145 |
| Potassium (mEq/L) | 4.9 | 3.9 | 3.5–5.1 |
| BUN (mg/dL) | 22 ↑ | 17 | 6–20 |
| BUN/Creatinine Ratio | 15.5 | 24.3 ↑ | 10.0–20.0 |
| Glucose (mg/dL) | 70 | 147 ↑ | 70–99 |
| Albumin (g/dL) | 4.1 | 3.4 ↓ | 3.5–5.5 |
| Prealbumin (mg/dL) | 17 ↓ | 17 ↓ | 18–35 |
| C-Reactive Protein (mg/dL) | 31 ↑↑ | 0.9 | <1.0 |
| Alkaline Phosphatase (U/L) | 162 ↑ | 90 | 30–120 |
| ALT (U/L) | 41 ↑ | 23 | 4–36 |
| AST (U/L) | 50 ↑ | 23 | 0–35 |
| Micronutrients | Value | Ref Range |
|---|---|---|
| Iron (mcg/dL) | 32 ↓ | 65–165 F |
| Vitamin B12 (pg/mL) | 32 ↓ | 24.4–100 |
| Methylmalonic Acid | 437 ↑ | 0–378 |
| Folate | 20 | 5–25 |
| Ascorbic Acid (Vit C) | <0.1 ↓↓ | 0.2–2.0 |
| Vitamin D, 25-OH | 19.7 ↓ | 30–100 |
| Vitamin A (Free Retinol) | 15.7 ↓ | 20–80 |
| LDL (mg/dL) | 110 ↑ | 0–99 |
| HDL–C (mg/dL) | 41 ↓ | >50 F |
Related to altered GI function due to IBD and Crohn's disease as evidenced by weight loss, lack of appetite, pain from eating, and constant stooling.
Related to IBD and Crohn's disease as evidenced by symptoms of bloating, abdominal pain, and alternating diarrhea contributing to overall compromised nutritional status.
Use canned/cooked fruit and vegetables during flares. Introduce whole foods and skins only during remission, one at a time.
The Low FODMAP diet (Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols) is a short-term dietary strategy shown to decrease bowel distension and gas production. In IBD/IBS patients, it improves symptoms, decreases diarrheal stools, and reduces inflammatory markers (Popa et al.). High-FODMAP foods (onions, garlic, wheat, lactose, legumes, certain fruits) are restricted initially; reintroduction occurs systematically to identify personal triggers.
Recipes developed and analyzed as part of a structured meal design and menu planning curriculum, with full nutritional breakdowns per serving.
* Nutrition values listed without rice or naan.
Food insecurity is a complex and persistent issue affecting millions worldwide, including within the United States. As of 2024, food insecurity remains a critical challenge, exacerbated by various factors such as inflation, geopolitical conflicts, and climate change.
In many low- and middle-income countries, food price inflation remains high, with significant disparities between different income levels. This situation is mirrored in high-income countries, where the gap between food price inflation and overall inflation rates further exacerbates food insecurity for the most vulnerable.
Programs such as SNAP and WIC in the United States play a crucial role in mitigating food insecurity by providing financial assistance to low-income families. These programs ensure that millions of Americans, particularly those in vulnerable groups such as children and the elderly, have access to nutritious food.
Regions including South Sudan, Haiti, and Gaza face alarmingly high famine risk, driven by active conflicts and severely restricted access to food supplies — underscoring the urgent need for coordinated international humanitarian aid.
The global food insecurity crisis is highlighted by the increasing number of "hunger hotspots" identified by organizations like the World Food Programme (WFP) and the Food and Agriculture Organization (FAO). These situations underscore the urgent need for coordinated international efforts to provide humanitarian aid and develop long-term strategies for resilience and sustainability.
Addressing food insecurity requires a multifaceted approach, including policy interventions, community-based programs, and international cooperation. The focus must not only be on emergency responses but also on building sustainable food systems that can withstand economic and environmental shocks. By integrating these efforts, it is possible to create a more food-secure world where all individuals have reliable access to the nutrition they need to thrive.
This essay reflects an interview with a family of Indian cultural background, exploring their cultural foods, the history of Hyderabadi cuisine, and how eating habits evolve across immigrant generations in the United States.
Food is an essential part of Indian culture and deeply rooted to the country's history, traditions, lifestyles, and customs. Yet, the diversity and cultural drivers of food choice are still insufficiently understood. Hyderabadi cuisine, renowned for its rich and aromatic flavors, stands as a testament to the cultural amalgamation that defines the city of Hyderabad in India.
Hyderabad, with its opulent history and diverse cultural influences, has given rise to a cuisine that reflects the confluence of Mughlai, Turkish, Persian, and Andhra influences. The Nizams, who ruled the region, played a pivotal role in shaping Hyderabadi cuisine, fostering a culinary legacy that remains cherished today.
Beyond the royal kitchens, the streets of Hyderabad offer a vibrant tapestry of street food — Irani Chai with Osmania biscuits, Sheekh Kebabs, and Shawarma stalls — adding to the diverse culinary landscape. These street foods are as culturally significant as the elaborate royal dishes, representing everyday life and community.
Hyderabadi cuisine is deeply entwined with cultural celebrations and festivals. During Eid, the aroma of Biryani and Haleem wafts through the air as families come together to savor these festive delights. Within the city, Ramzan and festivals such as Bathukamma are widely celebrated while keeping food culture at the center of celebration.
Efforts to preserve and promote Hyderabadi cuisine have led to culinary schools, festivals, and initiatives that celebrate the authenticity of the dishes. Hyderabadi cuisine has also transcended geographical boundaries, gaining popularity worldwide — a testament to the adaptability and enduring appeal of this culinary tradition.
The eating behavior of immigrants from India is a complex and multifaceted aspect shaped by cultural background, regional diversity, socio-economic status, and adaptation to the host country. The following explores key themes observed among Indian immigrants in the United States.
First-generation immigrants actively cook and consume dishes from their home regions, using authentic spices and traditional cooking methods as a symbolic connection to their roots — seamlessly integrating traditional foods into daily life, not just special occasions.
Immigrants modify traditional recipes to align with available local ingredients, balancing authenticity with practicality. This adaptive approach creates unique culinary blends that reflect both cultural roots and the influences of the new environment.
Meals are viewed as more than nutrition — they are shared experiences that foster connections and strengthen family and communal bonds. Family gatherings, festival celebrations with traditional foods, and communal dining become cultural rituals linking the present to Indian heritage.
A significant proportion of Indian immigrants retain vegetarian lifestyles rooted in religious beliefs (Hinduism, Jainism). This contributes to the widespread global popularity of vegetarian Indian cuisine, which appeals to a broad audience beyond the diaspora.
Immigrants forge culinary communities that serve as dynamic spaces for sharing recipes, techniques, and market information. These networks become cultural hubs that strengthen the immigrant experience, providing support and a shared celebration of diverse traditions.
The proliferation of Indian restaurants globally reflects a widespread appreciation for Indian cuisine. These restaurants serve as cultural hubs, introducing local populations to the nuances of Indian cooking and fostering cross-cultural understanding.
The first generation of Hyderabadis who have settled in the United States represents a crucial link in the cultural chain, particularly in preserving Hyderabadi culinary heritage. As pioneers in a new land, they bear the responsibility of ensuring that the flavors, recipes, and cooking techniques intrinsic to their homeland are not lost amidst the challenges of assimilation.
One of the distinctive characteristics of the first generation is their unwavering commitment to authenticity. Despite the availability of diverse ingredients in the United States, this group closely adheres to traditional recipes, utilizing authentic spices and cooking methods. The motivations are rooted in nostalgia and a fervent desire to preserve cultural identity.
Cultural associations play a pivotal role in providing a supportive network. These gatherings become spaces where knowledge is shared, recipes are exchanged, and a sense of community is fostered. Ethnic groceries become a lifeline, offering a wide array of spices, herbs, and unique ingredients essential in recreating the distinct flavors of Hyderabad.
The first generation of Hyderabadis in the USA emerges as culinary custodians, dedicated to preserving and celebrating the rich tapestry of their gastronomic heritage. Through their commitment to authenticity, adherence to traditional recipes, and active participation in cultural associations, they sustain the flavors of Hyderabad and lay the groundwork for future generations. Their culinary journey becomes a poignant tale of resilience, nostalgia, and a deep-seated commitment to keeping the spirit of Hyderabadi cuisine alive in a new and evolving cultural landscape.
Whether you're looking to build healthier habits, create a personalized meal plan, or simply learn more about nutrition — I'd love to connect with you.
Contact Me