Our Team of Dietitians
Erica Branz is the owner of Branz Nutrition Counseling, LLC, and is a Certified Eating Disorder Registered Dietitian through the International Association of Eating Disorders Professionals. She specializes in adult and adolescent eating disorders and has over ten years of experience helping people work toward peace with food, body image, and exercise.
She started her professional career working in a renowned eating disorder treatment center in St. Louis, MO, before opening up Branz Nutrition Counseling in 2012. She enjoys the one-on-one interaction with her clients, whether that is at her office, on a meal exposure, or even tackling their local grocery store together. She works with individuals in both Missouri and Illinois.
Erica is a member of the International Association of Eating Disorder Professionals and the International Federation of Eating Disorder Dietitians (IFEDD).
In our practice, we create a space for patients to know they are more than a number on the scale or the pant size you wear.
Alexis is a registered and licensed dietitian who specializes in adult and adolescent eating disorders. She received her Bachelor of Science in Medical Dietetics and Nutrition & Exercise Physiology from the University of Missouri-Columbia.
She enjoys helping clients rediscover healthy relationships with food and exercise.
Alexis is a member of the Academy of Nutrition and Dietetics and Missouri Dietetic Association. She is certified through the Academy of Nutrition and Dietetics in Child and Adolescent Weight Management. She also belongs to the national dietetic practice groups BHN (Behavioral Health Nutrition) and SCAN (Sports, Cardiovascular, and Wellness Nutrition).
Michelle Wilson registered dietitian who is licensed in Illinois and Missouri. She received her Bachelor of Science through Fontbonne University as a University Scholar and her Master of Science through Saint Louis University as summa cum laude. She is working towards obtaining her Certified Eating Disorder Registered Dietitian credential through the International Association of Eating Disorders Professionals. She specializes in the LGBTQIA+ community, completing graduate research on nutrition and eating disorders in the transgender population.
She started her profession as a dietitian at the YMCA and currently works for Alsana Treatment Centers at both the residential and PHP/IOP locations in addition to her outpatient services through Branz Nutrition Counseling. She also volunteers through the Missouri Eating Disorders Association to provide Feed the Facts eating disorder awareness curriculum to local middle schools and high schools.
Michelle is a member of the International Association of Eating Disorder Professionals (IAEDP), International Federation of Eating Disorder Dietitians (IFEDD), the Academy of Nutrition and Dietetics and belongs to the BHN (Behavioral Health Nutrition) national dietetic practice group.
Michelle believes in a holistic approach to nutrition, looking at the whole body and mind to help clients improve their relationship with food. She loves using experiential therapy and modeling during her sessions. She aims to help clients make peace by fueling themselves and hopes to support her clients towards being able to enjoy their eating experiences and feel comfortable in their bodies.
Katie is a Registered Dietitian who graduated from Purdue University in May of 2018 with a Bachelor of Science degree in Dietetics and Nutrition, Fitness, and Health. She was a member of the Coordinated Program to complete her dietetic internship, which provided rotations in community nutrition, food service management, and medical nutrition therapy. Katie is a member of the Academy of Nutrition and Dietetics and the Missouri Dietetic Association. Prior to working in the field of eating disorders, Katie worked as a Nutrition Educator at Operation Food Search where she led nutrition and cooking classes for people of all ages. Katie enjoys assisting her patients to remove the stress associated with eating and learn how to have a healthy and flexible relationship with food where no foods are off-limits.