Mary Howley Ryan MS, RDN, CEDRD, LD
Mary Ryan is a Registered Dietitian Nutritionist with a Master of Science degree in Foods & Nutrition, a Certified Eating Disorder Registered Dietitian and Licensed Dietitian in Wyoming and Idaho. She is the founder of Beyond Broccoli Nutrition Counseling & Education based in Jackson Hole, Wyoming.
BEYOND BROCCOLI PHILOSOPHY & APPROACH
Eating is one of the most basic aspects of self-care. Sadly what was once a simple need to fulfill has become confusing, overly complicated, and too often a source of shame, anxiety or obsession for a lot of people. My mission through Beyond Broccoli is to guide and support you toward nutrition changes for health and well-being.
As a behavioral nutritionist for more than 15 years I have learned:
- Food can connect us to each other and to ourselves.
Shared meals are part of human history throughout the world. Listening to our body’s cues related to hunger and fullness can tell us when and how much to eat. Recognizing how our body feels after we eat lets us know how well (or poorly) we met our needs with that meal or snack.
Eating in response to stress can cause problems and stress in response to eating can reflect problems.
Learning to respond to stress without food is a common challenge. Eating can also create stress, particularly when food choices cause shame or regret. Change requires strategies to address both of these situations.
- Many factors affect what (and how much) we eat.
Biology, psychology, environment, money, culture, climate, beliefs,… The list is long of things that influence eating. Using nutritional science, we can estimate your general needs (based on height, weight, age, activity level, etc.). However, the art of behavioral nutrition begins when, together, we figure out what works and doesn’t work for your individual needs and goals from day to day, something no calculation can tell us.
Creativity and experiential learning work best.
Experience is the best teacher. If you eat, cook, wander the grocery aisles, or even create a non-food comfort list, you are involved in learning. Creative tools and skills can empower you.
- Intuitive and mindful eating strategies can help you create a positive relationship with food and your body.
Taking good care of yourself requires awareness related to your body and your mind. This holistic approach to food and eating creates space to explore problems. We replace harsh judgment with curiosity and compassion for long-term success.
Below you can check out my education and some of my clinical, writing, and teaching experiences. My inspiration for pursuing a career in nutrition and how I came up with the name Beyond Broccoli are also on this page. When I’m not working with clients I enjoy skiing, ice hockey, hiking, biking, reading, cooking and hanging out with my husband and black lab Ginny.
EDUCATION & NUTRITION CREDENTIALS
- Masters of Science Degree (MS) Foods & Nutrition. Division of Nutrition Coordinated Masters Program. University of Utah, Salt Lake City, Utah, 2001
- Bachelor of Arts Degree, English. Saint Michael’s College. Winooski, Vermont, 1985.
- Registered Dietitian Nutritionist (RDN). Commission on Dietetic Registration, 2001–Present.
- Certified Eating Disorder Registered Dietitian (CEDRD). International Association of Eating Disorder Professionals, 2013-Present.
- Licensed Dietitian (LD) in Wyoming and Idaho, 2013-present.
- Certified Dietitian (CD) in Washington State, 2009-2013.
*NOTE: I am enrolled in the Master of Social Work (MSW) distance program through the University of Wyoming beginning June 2016. I will continue my work as a Registered Dietitian as I expand my skills related to mental health. I look forward to a more integrated practice to better meet the needs of my clients and my community.
CLINICAL & TEACHING EXPERIENCE
- Adjunct faculty Nutrition & Exercise Science Department. Bastyr University, 2009-2013; spring quarter 2015 (online).
- Staff Dietitian, The Moore Center for Eating Disorders (now Eating Recovery Center of Washington), 2011-2013.
- Community-based classes through Central Wyoming College and Beyond Broccoli 2001-2009, 2013-present. (See Nutrition Services page for details.)
PUBLICATIONS AND CREATIVE WORKS
- Book: National Outdoor Leadership School (NOLS) Backcountry Nutrition: Eating Beyond the Basics (Stackpole Books, 2008).
- NOLS Nutrition Field Guide (National Outdoor Leadership School, 2002)
- Foreword and revision of nutrition chapter, Pearson, C. NOLS Cookery (Stackpole Books, 2004).
- Master’s Thesis: “The Use of a Cooking Class as a Nutrition Education Strategy for Sheltered Homeless Families” (College of Health University of Utah, 2001)
- Article:”Fresh Herbs in Nutrition Education for Eating Disorder Patients,” Behavioral Health Nutrition Newsletter, Academy of Nutrition and Dietetics Spring 2014.
- Beyond Broccoli Nutrition Word Press Blog, 2009-present
- Beyond Broccoli Nutrition Newsletter – self-published, monthly distribution over 1,000 subscribers nationwide, 2004–2010
- Co-author Trail Mix column for the Wilderness Medical Society Magazine, an online quarterly publication for wilderness professionals, 2011- present.
BEYOND BROCCOLI’S INSPIRATION
I love the story of why I chose a career in nutrition – or more accurately, how it chose me. It all started when my Dad was diagnosed with pancreatic cancer. He was only 52 at the time and I was devastated. I was living here in Jackson (Wyoming), managing a bar and restaurant and
he was living in a suburb of Boston. I went back to visit a few times but was basically 2,000 miles away feeling very helpless. So, I did what I’d done to comfort myself since childhood, I read. I wanted to know what was happening to my Dad. Secretly I hoped I’d find a way to help him.
The theme that cropped up in relation to cancer over and over was nutrition… READ MORE