About me
I am a dietitian with a master's degree. Since 2014 I have been talking plates with people in a hospital, a corporate canteen and my own office.
I have seen many diet sheets stay stuck on the fridge door. So I try to change habits, not hand out lists.
After graduating from Hacettepe University's Department of Nutrition and Dietetics, I worked at the diet clinic of a state hospital in Bursa. I met hundreds of clients with diabetes, insulin resistance and heart disease, and learned one thing above all: if a plan does not fit a person's life, however correct it is, it is dropped within two weeks.
I did a master's in nutritional sciences at Uludağ University, writing my thesis on lunch choices at the workplace. I then planned menus for three years in the canteen of a large factory: I saw up close what works on a 1,200-person plate and what ends up in the bin.
Since 2021 I have worked at my office in Nilüfer and online. I do not write lists of bans. We look at your kitchen, your working hours, your children's lunch boxes and your Sunday table, and build the plate from there.
Selin YılmazDietitian (MSc)
The plate method: four slices
Half vegetables, at every meal
Vegetables are the easiest slice to add and the most often forgotten. We place them first; olive-oil dishes, salads and soups are part of this slice.
A quarter protein, spread through the day
Cheese or eggs at breakfast, pulses at lunch, fish or chicken at dinner. Spreading it through the day instead of piling it onto one meal makes feeling full easier.
A quarter grains, mostly whole
Bread and pilaf do not leave the plate; they swap places with bulgur, whole wheat and oats. We find the amount with your hand.
No bans, only proportions
Festive tables, business lunches and holidays are part of the plan. Agreeing in advance which meal will flex reduces the guilt.
Education and certificates
Newest first. You can ask to see the original diplomas and certificates at the first session.
- 2022Motivational Interviewing TechniquesApplied training for health professionals
- 2019Menu Planning in Institutional CateringProfessional development course
- 2016Diabetes Education and Carbohydrate Counting CourseNational diabetes education programme
- 2014–2017MSc Nutritional SciencesBursa Uludağ University, Institute of Health Sciences
- 2008–2012BSc Nutrition and DieteticsHacettepe University, Faculty of Health Sciences
Memberships
- Turkish Dietetic Association (2012)
- Bursa Dietitians Working Group (2015)
Publications, press and talks
- 2017Master's thesis: Factors affecting lunch choices at the workplacePublication / press · Bursa Uludağ University
- 2025"The lunch box: school-age lunch" parents' talkTalk / workshop · A primary school in Nilüfer
- 2026"The plate method at the desk" employee talkTalk / workshop · An automotive supplier in Bursa
Let us build your plate together.
The first step is a free 15-minute intro call. In person or online.