Leslie Caiola

Leslie Caiola is a licensed, registered dietitian nutritionist with a Master of Science in Nutrition from Boston University. She completed her training at Boston Medical Center and joined the SCNC in 2021, having previously served as the center coordinator since 2016.

As a nutritionist at Boston University, Leslie’s clinical interests include risk factor management for chronic diseases such as prediabetes, elevated cholesterol, and high blood pressure, as well as diabetes, eating disorders, disordered eating, weight concerns, and general nutrition and meal planning. Leslie takes a collaborative approach, working closely with individuals to identify opportunities for sustainable and flexible eating habits that fit their unique needs and preferences. She creates a supportive, non-judgmental environment to help her clients achieve their health and wellness goals.

Leslie supervises and mentors graduate nutrition students during their practicum or dietetic internship at the SCNC. She also coordinates clinical supervision opportunities for the center.

Leslie leads the culinary nutrition initiative at the SCNC, which includes mentoring students, leading cooking demonstrations, supporting the Sargent Choice Test Kitchen, collaborating with partners across campus, addressing food insecurity and teaching Healthy Cooking on a Budget, a one-credit course offered to Boston University students where students learn nutrition concepts, meal preparation, and cost-effective ingredient selection and food waste reduction.