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Amanda Taylor, RDN, LDN has a diverse work experience in the field of dietetics. Amanda currently serves as the Chief Operating Officer at Claxton Dietetic Solutions, LLC since July 2021. Prior to this role, they worked at the same company as the Director of Clinical Operations from January 2019 to July 2021. Amanda also held the positions of Clinical Trainer from October 2017 to January 2019 and Clinical Dietitian from May 2017 to October 2017 at Claxton Dietetic Solutions.

Before joining Claxton Dietetic Solutions, Amanda worked as a Patient Services Manager at Morrison Healthcare from January 2014 to May 2017. Prior to that, they worked as a Clinical Dietitian at Massachusetts General Hospital from September 2013 to January 2014. Amanda also completed a Dietetic Internship at Massachusetts General Hospital, which included rotations in various areas such as General Medicine, Surgery, Pediatrics, ICU, Dialysis/Transplant, Retail, Production, Patient Food Service, School Food Service, Health Centers/WIC, Outpatient, and Research. Amanda also gained experience in creating a business plan during this internship.

Furthermore, Amanda has worked in the food service industry as a Bartender at Boat House Restaurant from April 2012 to September 2012 and as a Server/Trainer/Bartender at Iron Works Tavern from April 2010 to May 2012. Amanda also completed an internship program at Rhode Island Hospital, where they shadowed diet technicians and dietitians in various clinical settings including general clinical, pediatrics, ICU, and cardiac units, as well as in the outpatient setting.

Overall, Amanda Taylor's work experience showcases their expertise in clinical operations, training, and dietetics across a range of healthcare settings.

Amanda Taylor, RDN, LDN began their education by earning an Associate of Science (A.S.) in Culinary Arts/Chef Training from Johnson & Wales University from 2009 to 2012. Then, from 2003 to 2014, they pursued a Master of Science (M.S.) in Biology/Biological Sciences, General at Florida Atlantic University. During the same period as their associate's degree, they also completed a Bachelor of Science (B.S.) in Culinary Nutrition from Johnson & Wales University - Providence. Prior to this, they obtained a Bachelor of Science (B.S.) in Molecular Biology/Biotechnology from Florida Atlantic University between 2000 and 2003.