Richard Starr is a United States Air Force combat Veteran and has a B.S in Nutrition from The Ohio State University. He is currently pursuing his M.S. in Nutrition at Case Western Reserve and Registered Dietitian credential. He has 10 years of experience providing nutrition education, counseling, and preforming research with vulnerable populations focusing on mental health and human performance.
He has used Medical Nutrition Therapy to counsel, assess, and educate patients with a variety of medical conditions including diabetes, depression/anxiety, cancer, heart disease, renal failure, and obesity. Functioning as a part of an interdisciplinary team using shared medical appointments and multi disciplinary meetings to help better evaluate and treat patients with multiple chronic diseases. He has participated in a multitude of workshops and seminars consisting of: Nutrition Focused Physical Exam, Malnutrition, Public Policy, Pediatrics Lecture Series, Multidisciplinary Team Treatment for Eating Disorders, and The Gut Microbiome.
Richards' military deployments allowed him to gain a multicultural perspective on nutrition and wellbeing. These deployment opportunities developed his full potential in guiding others to overcome challenges with proper nutrition: concentrating on mental vigor and enhancing human performance. During his last deployment to Qatar he led and organized the largest intra-care facility for wounded warriors transiting into Qatar from combat zones to recover before being sent home, aiding in food and nutrition support, wound healing, mental stress, rest and recovery.
Richard Starr worked under Dr. Irene Hatsu, of The Ohio State University, whose research focused on vulnerable populations allowing him to present his research at the Food and Nutrition Conference & Expo (FNCE) in 2017. This research involved collecting data on the height, weight, and body fat measurements of participants, conducting surveys and 24-hour dietary recalls.
He was given the opportunity to collaborate with multiple research professionals in a six state, federally funded research project called “Voices for Food” to address food insecurity in isolated locations. He helped implement a guided client-choice model for food pantries, arranged and established a food council for each of the four assigned counties, planned and implemented health promotion events and community gardens, and assisted in: implementing large-scale community coaching, choice pantry selection, budgeting and purchasing for participating groups.
His diverse experiences and cultural competency will add breadth to any projects that are presented.