I lost my mother to metastatic stomach cancer when I was 9. She was a country girl from Orange, Va. who ran her own taxi biz (first African-American woman in DC to do so) and her own juke joint on weekends in her small country town, so she taught me a lot about what NOT to eat. Family influenced my decision to become a nutritionist. My mom cooked greens ( and other vegetables) regularly, but they were always made w/ salt pork, ham hocks, and mostly cooked in fat, with fat, and served with a side of fat. It is called "Soul Food" and rings true for southerners all over America. It was my family's dietary blueprint, and their attendant diseases related to diet and lifestyle, that convinced me that I needed to do something to contribute to saving the lives of my relatives who died young and suffered needlessly and preventably, from diseases related to their diets. Today, I'm on that mission for ALL of America!