About me
Iris Briand, a Registered Dietitian Nutritionist (RDN), serves as a nutrition provider in Portland, Oregon. She leads clients through personalized nutrition-coaching programs that help them make lasting lifestyle changes and naturally manage specific health conditions.
Areas of Specialty:
• Diabetes
• Weight Management
• Digestive Health
• High Cholesterol + Hypertension
• Food Intolerances
Ms. Briand's nutritional treatment programs center on assisting clients in making healthy food choices and enhancing their natural energy levels. She does this through one-on-one coaching, nutrition-cooking workshops, guided grocery-shopping education, and private or group cooking sessions.
Ms. Briand's culinary focus is on creative ways to include more delicious plant-based foods, as well as homemade sauces and dressings, in a well-rounded diet. She is sensitive to the diversity of each person's individualized needs, and often adjusts recipes for special diets.
Professional Qualifications:
Currently serves as the Dietitian at Fanno Creek Medical Clinic, providing nutrition and lifestyle coaching for patients. Iris also works as the Dietitian for Hospice Care of the Northwest for Portland-Salem Metro Areas.
Currently instructs monthly events: "Seasonal Meal Tasting & Improve Meal Satisfaction Workshop," every third Wednesday at Tri Oasis Wellness Center (SW Portland), as well as on two Tuesdays per month at We Work in Pioneer Place (Downtown Portland).
Currently makes regular appearances on AM Northwest, KATU Channel 2, instructing nutrition-cooking segments.
Instructed workshop series and meal tastings at Multnomah Athletic Club, Williams Sonoma, 2BWell Clinics, ProHealth Chiropractic, Lordex Spine Institute, Cascade Chiropractic, Elements Massage, New Seasons Market, and Whole Foods Market, 2013-Current.
Served as the Clinical Dietitian at 2BWell Clinic, Integra Health, Geri Care, Multnomah Family Care Center, Robison Jewish Health Center & Rose Schnitzer Manor in Portland, 2013-2018.
Served as the Nutrition Instructor at Le Cordon Bleu Culinary Institute, where she designed original course curriculum and organized staff's Wellness Courses, 2013.
