Yuchi Yang

Yuchi Yang was born in the spring of 1964 and grew up in Taipei where many streets are dedicated to food. Eating is ingrained in the culture and celebration. Since childhood, she has learned to appreciate the importance of food to health. The author studied and earned her bachelor degree in Nutritional Science from Taipei Medical University. In 1986, she came to Storrs, Connecticut where she obtained her master degree in Nutritional Science from the University of Connecticut. The author had her nutrition internship at Children's Hospital, Los Angeles, and at UCLA Medical Center. Since then, she has been practicing nutrition at hospitals, community clinics, and government agencies on a wide range of nutrition topics and medical diagnoses.

The author is passionate about helping people address their nutritional questions and concerns. She has published several books. In her books, she uses a style of writing that is simple and direct. She is the author of "A Food Guide to Lowering Blood Pressure: 6 Simple Steps", "A Food Guide to Lowering Blood Triglycerides: 4 Simple Steps, and "A Simple Guide to Feeding Babies and Toddlers".

Currently the author resides in Issaquah, Washington where she has her own private nutrition consulting practice, American Nutrition Counseling, LLC. www.anutritioncounseling.com