Lana Coxton, MS, RD, CNSC, ACSM EP-C

Clinical Dietitian / Nutrition Support Clinician

     Lana Coxton has worked in the field of Health & Wellness for over 20

years. Her educational background includes a Bachelor of Science in

Sports Medicine from the University of Detroit Mercy and a Bachelor of

Science in Dietetics from Madonna University. Lana is a Registered

Dietitian whom completed her dietetic internship at Hurley Medical Center,

Level One Trauma Center, in Flint Michigan.  In addition, Lana has a

Master of Science in Human Nutrition from Eastern Michigan University.

She is a Certified Nutrition Support Clinician and certified by the

American College of Sports Medicine as a Certified Exercise Physiologist.   

Lana was also accepted into the University of Chicago Celiac Disease 

Center's Preceptorship program with successful completion.


     Lana is currently employed with Vibra Hospital of Taylor Michigan as a

Clinical Inpatient Dietitian. Lana was previously employed with St. John’s

Hospital and Medical Center as a Nutrition Support Clinician covering the

Medical Intensive Care Unit and GI Surgical Stepdown. She is also an

adjunct instructor for Madonna University instructing future dietitians and

healthcare professionals. In addition, Lana facilitates online nutrition

courses for the University of Phoenix. In private practice she provides

nutrition consultations specializing in gastrointestinal diseases and

disorders that include food sensitivities, allergies and food intolerances.

Lana is a nutrition consultant for the Tri-County Celiac Support Group and

Renee’s Gourmet Pizzeria (100% Gluten and Nut Free Restaurant in Troy,

Michigan). She has experience facilitating in the clinical setting educating

physicians and medical residents on medical nutrition therapy. Lana has

over 20 years of experience conducting seminars and workshops in both

corporate and community settings.


Why Nutrition?

Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism, and excretion.[1]

The diet of an organism is what it eats, which is largely determined by the availability and palatability of foods. For humans, a healthy diet includes preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and that reduce risk of foodborne illnesses

In humans, an unhealthy diet can cause deficiency-related diseases such as blindness, anemia, scurvy, preterm birth, stillbirth and cretinism,[2] or nutrient excess health-threatening conditions such as obesity[3][4] and metabolic syndrome;[5]and such common chronic systemic diseases as cardiovascular disease,[6] diabetes,[7][8] and osteoporosis.[9][10][11]Under nutrition can lead to wasting in acute cases, and the stunting of marasmus in chronic cases of malnutrition.[2 (Source