Carissa Kapperman
Owner of Bite for Bite Nutrition
Age: 29
Location: Severance
Tell us about yourself, your history and how you came to be where you are now.
As a first-generation college student and someone who was financially independent, I felt uncertain what to do with my life. Then I discovered my love for food science and the human body, so I went to college and graduate school for dietetics and got an internship in the field. While working in inpatient and outpatient facilities, I found that I wanted to form deeper relationships with my patients. I decided to open my own practice so that I would be able to provide in-depth care and discuss all aspects of patients’ lives to understand why they eat a certain way. I now look at their daily lives and identify how to make small, realistic changes to help them reach their goals and improve medical concerns.
Explain your career, achievements and professional highlights.
I started my practice from the ground up with zero patients. I had to learn what to do from a business standpoint, how to stay in compliance with ethics and how to navigate the world of medical insurance on my own. I got in network with commercial insurance providers as well as TRICARE, Medicare and Medicaid to make care more accessible for everyone. In two years, I have grown my practice to a team of eight, including five dietitians, and I have two office locations. I participate in community networking events and help my husband build his own business as well.
In what ways do you give back to the community?
I volunteer at community events as much as I can. I’m also a preceptor for students who are in school to become registered dietitians at both UNC and CSU. Those students are required to do internships, and I precept for their rotations so they can learn more about running a practice and gain experience in different specialties. I am currently trying to get involved in community gardens and youth athletics so that I can educate future generations and help them form a healthy relationship with food.
What do you consider your biggest accomplishment or challenge you’ve overcome, either professionally or personally?
I started my practice when my son was 6 months old and I was still working for a clinic. Months later, I became pregnant again—this time with complications. Our daughter is thriving now, but we both experienced a lengthy hospital stay. Growing my practice, seeing patients and managing my staff while raising kids has been a huge accomplishment for me. The constant juggle is significant, and I thank my husband for his support.
Where do you see yourself in five years? In 10 years?
In five years, I want to have all of the different specialties of dietitians in my business and manage the practice while I homeschool my kids. In 10 years, in addition to nutrition counseling, I would love to have land to grow produce on and a kitchen space for cooking classes. I want to help my patients get comfortable in the kitchen, learn how to cook and become familiar with the produce we have available here.
What piece(s) of advice would you give to your younger self?
Keep going and being you. Reflecting back, I have said yes to many big decisions without knowing what the outcome was going to be or even what it would mean for me to say yes. However, I stayed strong in my faith and said “why not?” I am incredibly proud of myself for that, as I don’t think I would be where I am today without it.
Tell us something unique about you.
I love gardening, and my garden keeps getting bigger every year. My kids now love the garden as well: They go out each day to pick the food and eat it right there. I try to grow enough vegetables for our family for the following winter.
What are the challenges of leading a growing team in your industry?
Maintaining consistency in high-quality, client-centered care while continuing to scale the practice. As we grow, it is important that every dietitian shares the same evidence-based, individualized and sustainable approach while still bringing their own strengths to their work with patients. Building strong systems, maintaining open communication and investing in our dietitians is all essential to ensure that we continue providing high-quality nutrition services while expanding our reach.
What’s the “secret sauce” to teaching others how to eat well?
When I work with someone, I take the time to understand their eating habits, food preferences, cultural and religious influences, medical history, family traditions and daily lifestyle. These factors shape how people eat, and recommendations that do not align with them are rarely sustainable. I focus on small, realistic changes, which are usually one or two goals at a time. For example, we may start with eating a breakfast that includes a source of fiber three times per week and explore any barriers that make that goal difficult. I believe nutrition should fit your life, include foods you enjoy and support habits that are realistic, sustainable and lasting.
