Wendy has been providing recipe nutrient analysis services to clients of all shapes and sizes for over 20 years and earned a Master of Science degree in Food Regulation from Northeastern University. In addition to calculating nutrition values of recipes, Wendy is well-versed in food labeling regulations which allows her to generate FDA compliant Nutrition Facts Panels, provide counsel on nutrient & health claims, and provide allergen and ingredient statements. Before she began her recipe analysis practice, Wendy provided medical nutrition therapy in a clinical setting. Wendy is a member of the Vermont Specialty Foods Association, the Massachusetts Specialty Foods Association and the Academy of Nutrition and Dietetics.. She is a key content contributor of the book Recipe Nutrient Analysis: Best Practices for Calculation and Chemical Analysis.