Add Nutrition to Your Online Experience


Javascript DHTML Drop Down Menu Powered by



Designs are customized and affordable. All subjects are researched with references provided. We maintain a high standard of excellence. Sandra Frank, Ed.D, RD, LDN

Food Journalist and Researcher Website Developer and Maintenance Services Blog and Social Media Designs Widget
Tools to Enhance
Your Website
Video and Slideshow Presentations Curriculum


Food Journalist and Researcher
An expert in nutrient analysis1, food science and working with Editors, Writers and Chefs for over 20 years; flexible and deadline conscious. Current and Previous Clients include:
Bon Appétit, Sun-Sentinel, Atlanta Constitution, Detroit Freepress, Fort Worth Star.
In addition, my work has appeared on local and national networks, shows and publications, such as Good Morning America, ABC, CBS, NBC, Today Show, Dr. Oz, The View, and Time Magazine.


Blog and Social Media Page Designs

Dietitians-Online Blog

Wellness News at Weighing-Success Blog 
Facebook: Dietitians Online
Facebook: Wellness News
Facebook: Broward County Dietetic Association

Facebook: Wheelchair-Connection
Twitter: Wellness_News
Twitter: DietitianOnline
Twitter: jrfwheels


Widget Development


Create your own widget with
your logo and customized
RSS feeds and/or videos.

Example of Feeds
American Dietetic Association
Let's Move
Consumer Reports
Dietitians in the News
Grocery Tip of the Day




Tools to Enhance Your Website.
Monthly Health and Wellness Events



Graphic Designs
Graphic Library

Art Gallery

Edible Alphabet






Video and Slideshow Presentations
View additional Videos on YouTube Channels Wellness News and Detitians Online

 The Amazing Registered Dietitian  (Featured on ADA Website) 5:33

Registered Dietitian
 Day Quotes 2011

62 Dietitians from
Around the World

Social Media Dietitians

Remembering the Registered Dietitians who Died while in the Military Service  1:41

Rainbow Food Kids
Introduce the Wonderful
World of Color
Creating Meals with
 Many Colors

Take the Food Color Challenge, Rich in Endless Possibilities  2:45

A Heart Healthy

Rise and Shine with a
Healthy Breakfast

  Go Red, Life's Simple 7

National School Lunch
, Oct 11-15, 2010



Jessie Pavlinac, President
 of the ADA carries the Olympic Torch

The Center for Science in
the Public Interest (CSPI)
Turns 40

Twas the Day After Christmas (Dietitian

Broward County Public School Winners, National Nutrition Month Poster Contest  1:24
Registered Dietitian
 Day, 2010


June Wellness News

October is Breast Cancer Awareness Month    0:29

The Family Meal, a Worldwide Tradition 1:37



1Nutrition Analysis.

An expert in nutrient analysis, food science and working with Editors, Writers and Chefs for over 20 years. I am flexible and deadline conscious.

1985. The first Registered Dietitian to evaluate nutritional analysis software and their applications and limitations. This was part of my doctoral studies.

1989. The first Registered Dietitian to be hired by a food section of a national newspaper to provide nutritional analysis. By 1994, I was analyzing the recipes of newspapers across the country and a magazine called, Bon Appétit.

1996, John Wiley published, “Menu Solutions”, a unique recipe book I co-authored. Menu Solutions is currently used in universities to teach therapeutic cooking.

Developed Extensive Databases

a. Over 50,000 foods from all over the world and the USDA Food and Nutrient database is included. The database is updated twice a year and as new foods become available. 62 nutrients are defined and the software not only analyzes recipes, but is used in research.

b. An essential tool for nutrient analysis is food conversions and equivalent tables. This database provides information on AP (as purchased), EP (edible portion), waste, marinating, straining, percentage of bones; difference between a raw or cooked weight; comparison of weights versus measures. Most nutrient analysis software programs do not provide this information, therefore it must be calculated manually using formulas. Over the last 20 years, I have collected over 10,000 formulas, many hand tested. With this information, publications are in a better position to receive accurate analysis. Part of this list is included in a book I wrote called “Menu Solutions” (Publisher: John Wiley and Sons).

Example. A recipe calls for 1-1/2 pound lobster with the shell on. How much meat will I analyze in ounces and cups? This cannot be found in a nutrient analysis software.
Answer. 1-1/2 lb lobster with shell yields 1-1/3 cup lobster (or 5.1 ounces)

Curriculum Vitae
For Additional Information, Contact
Sandra Frank, Ed.D, RD, LDN