Jacqui Little, MS, RDN, CD, is a Registered Dietitian Nutritionist, professional chef, and the pioneer behind A Little Food & Nutrition. By merging her expertise in clinical nutrition with the culinary arts, Jacqui promotes a philosophy where healthy eating is functional, flavorful, and integrated into daily life rather than chasing perfection.

After obtaining a Master of Science in Clinical Nutrition from the University of Pittsburgh and her culinary degree from The Art Institute of Los Angeles, Jacqui has spent over ten years guiding individuals toward approachable wellness. Her clinical background allows her to provide expert support in weight management, blood sugar regulation, food sensitivities, and specialized nutrition for those on GLP-1 medications.

She rejects the standard restrictive dieting approach. Having personally navigated weight challenges, Jacqui collaborates with clients to build personalized strategies that respect their unique health needs, cultural traditions, and busy lifestyles. Her professional leadership extends to her role as Board President of the Washington State Academy of Nutrition and Dietetics, through which she champions the advancement of nutritional science across the region.

Outside of her professional practice, Jacqui is a bilingual mother of two who finds balance in her own home garden. She understands the pressure of juggling family schedules and personal goals, which is why she focuses on making meals work for the real world. Jacqui believes that while food is vital for health, it should never become a source of stress. She is dedicated to helping you discover a nutritional path that honors your body, your history, and your future.