Margot Witteveen, Park Springs’ Registered Dietitian, Flavors Science with Creativity

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margot_witteveenMargot Witteveen, MS, RD, LD has been the Registered Dietitian for Park Springs and the Dietary Services Manager for Cobblestone Health Center on the campus of the retirement community in Stone Mountain since 2007 – after graduating from Georgia State University with a Masters of Science degree in Nutrition.

“I don’t believe in don’ts,” she explained in an earlier interview. “Based on everything that I read, and everything that I have learned at school and on the job, I am convinced that the key to a healthy diet is eating real, fresh food in a measured and balanced way.”

A ‘foodie’ at heart, Witteveen is just as interested in the science and medical aspects of food as in its flavor and preparation. She is most proud of helping with the development and implementation of light menu items offered in the four different dining venues at Park Springs. Based on recent scientific studies of the so-called ‘Mediterranean diet’ with its emphasis on fish, olive oil and greens, Witteveen was inspired to include more Mediterranean-type dishes and is pleased by the enthusiastic reception of the light menu by Park Springs Members.

She is an integral part of the Food & Beverage team headed by Jim Schneeberger and enjoys working closely with Executive Chef Derrick Henry. Debra Morgan and Stephanie Peoples draw on her expertise as Registered Dietitian in order to properly address the special dietary needs of members in Park Springs’ assisted living or skilled nursing communities.

“I get my ideas for new menu items at Park Springs by reading a lot of cookbooks, doing research online and just strolling the aisles in the grocery store. I also listen carefully to our Members – everybody has very special memories tied to special foods, and if I can make people happy by asking our chefs to prepare certain special regional dishes, I’ll do my very best!”

Notes Witteveen: “For our residents at Cobblestone and at Pebblebrook, our nursing home, quality of life trumps everything and great tasting food brings so much pleasure. Rather than policing every calorie or fat gram, we try to accommodate special requests – even though we know that fried chicken may not be the leanest possible dish.”

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