Greetings, I'm Mishel
My journey towards a career in nutrition was inspired by my personal struggle with weight management and my love for South Asian cuisine. I initially believed that adhering to an American diet, focused on grilled chicken and dry salads, was the only way to lose weight, even though it didn’t resonate with my culinary preferences. I longed for the flavors of roti, curries, and kebabs, but I thought these traditional dishes would lead to weight gain. This complicated relationship with food took a toll on both my physical and mental well-being.
From Science to Nutrition
I embarked on a quest to find a South Asian nutritionist or role model who could guide me on thriving while embracing our rich and diverse culinary traditions. Frustrated by the absence of such a figure, I decided to change my career path. I earned my Bachelor's degree in Biological Sciences (pre-med) from the University of Illinois in Chicago and later pursued another Bachelor's degree in Nutrition with a focus on dietetics at North Carolina Central University.
A Journey of Grit and Growth
Becoming a Registered Dietitian in the United States is a rigorous and lengthy process that demands patience, perseverance, and resilience. In 2021, I furthered my education by attending Rutgers, the State University of New Jersey, where I completed my Master's in Clinical Nutrition and a 1200-hour clinical training program (dietetic internship) at New Jersey's largest level 1 Trauma center, University Hospital.Â
Discoveries in Health
My academic journey culminated in the completion of my thesis, which has been accepted as an abstract and presented at various platforms, including the American Society for Nutrition. My research focused on "The effects of Intermittent fasting (specifically Time Restricted Feeding) on biomarkers of glycemic control (such as HbA1c and Fasting Blood Glucose) and anthropometric measurements (BMI and waist circumference) in patients with Type 2 Diabetes and prediabetes."
My Guiding Mission
Today, I am proud to serve as an inpatient clinical dietitian at RWJ Barnabas Health, the largest healthcare system in New Jersey. I have also been running my private practice for many years, where I derive immense satisfaction from working with individuals from South Asian backgrounds, helping them reclaim control over their diets and embrace their cultural culinary heritage.
How We Started
Eat Mostly Greens came into existence with
Mishel Akbar’s great approach towards diet
and nutrition and Desi ethnic delights. It is
the bare concept that health can be optimized
living, loving and embracing our roots, culture and traditions.
How We Started
Eat Mostly Greens came into existence with Mishel Akbar’s great approach towards diet and nutrition and Desi ethnic delights. It is the bare concept that health can be optimized living, loving and embracing our roots, culture and traditions.
Embrace the flavors you love and cherish the foods you grew up with here at Eat Mostly Green’s platform. We’re dedicated to helping you savor the tastes you adore and incorporate them effortlessly into your daily life.Â
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