About Charlotte
Specialties
Agriculture and Food Production
Healthy Cooking / Meal Planning
Living Well with Diabetes
Nutrition for Healthy Aging
My Story
I was raised on the farm that has been in my family since 1874 in southeastern South Dakota. My husband and I joined the family farm in 1984 and currently live in the home on the original homestead.
My love for cooking, experimentation while cooking and interest in medicine led me to the career of nutrition and dietetics. I have had the privilege of working in health care in nursing homes and hospitals for my whole career.
Along life's path you often have events that when you look back you see how a small thing caused a turn to a whole different direction. For me this life changing event was the opportunity to serve on a human nutrition committee for the National Pork Board. From my association with this committee, I was able to connect with dietitians about pig farming. It was a topic I understood from my lifetime of experience on a farm.
As more people want a connection to the farm, I have found I can help with that connection from my unique perspective as a dietitian who understands farming.
Gustav Nilson family 1874
My great-great-grandparents
Rommereim Family 2016
Matt and Lara Fodness, Charlotte and Steve Rommereim, Leah and Josh Gradert
We are the parents of two lovely daughters who are both married and currently farming with their husbands. Josh and Leah Gradert have joined us as the sixth generation on our family farm. We are proud grandparents of Milo Fodness and Jameson Gradert.
Education and Experience
I received my education and experience to become a registered dietitian at South Dakota State University through the Coordinated Undergraduate Program for Dietetics.
My career has included work as a hospital dietitian, oncology clinic dietitian, and a consultant dietitian for nursing home and assisted living facilities. I have 30 + years of providing education for patients and consumers about nutrition and diet patterns for health and living with diseases like diabetes. This has been one-on-one patient counseling, class education and cooking classes. As a consultant dietitian, I have provided menu planning, guidance in food preparation and education in food safety.
