Hi, I’m Christina.
I am a registered and licensed dietitian seeking to improve access to healthy and sustainable food and educate Americans about the connections between food and health. Until recently, I worked full-time in healthcare consulting, where I focused on healthcare transformation, quality improvement, and evidence generation—with a particular aim to elevate the role of nutrition services in healthcare. I serve on the board for Slow Food DC, the Academy of Nutrition and Dietetics' Farm Bill Task Force, and other organizations.
I have conducted surveys for The Lexicon and the Teaching Kitchen Collaborative, clinical nutrition research at the National Institutes of Health, menu planning and nutrition education at the Oakland Unified School District, and communications at the Environmental Protection Agency’s Office of Water. I have also enjoyed contributing to children’s gardens, farmers’ markets, and a number of organic farms. I write monthly articles about nutrition for Soulful Insights and developed five cookbooks for the Transamerica Institute. I have also tested and evaluated recipes and nutritional analyses as well as written content for food delivery and meal kit companies. I love to experiment with healthy recipes and share my creations to inspire others to cook.
Education & Training
Licensure in the District of Columbia
Dietetic internship at Massachusetts General Hospital
Master of Public Health from the University of California, Berkeley
Bachelor of Arts in Ecology and Evolutionary Biology from Princeton University
Thesis: Cattle Grazing and Biofuels in Kenya: Applying the Food vs. Fuel Debate to a Developing Country
Minors: Italian Language and Culture, Environmental Studies, Sustainable Energy
Professional Memberships
Academy of Nutrition and Dietetics
DC Academy of Nutrition and Dietetics
Dietitians in Business and Communications Dietetic Practice Group
Research Dietetic Practice Group
Academy of Nutrition and Dietetics Farm Bill Task Force
Slow Food USA
DC Food Policy Council Nutrition Education Subcommittee
Healthy DC 2030 Workgroup
In the Media
“8 Best Grains for People With Diabetes” (Diatribe, 2024)
“Fermented foods are good for you. Here are 7 to try, from kimchi to kombucha.” (Yahoo Life, 2024)
‘Why Does the Farm Bill Consider Fruits and Vegetables “Specialty Crops?”’ (Ambrook Research, 2023)
“Blumenauer Calls to Shift the Farm Bill” (US Congressman Earl Blumenauer, 2023)
“The 8 Best Air Fryers of 2023, Tested and Reviewed” (Health, 2023)
“Christina Badaracco: Advocating for a Citizen’s Farm Bill” (Berkeley Food Institute, 2023)
“10 Dietitian-Backed Food Trends You Should Try in 2023” (Eat This, Not That, 2022)
“Why Most New Year's Resolutions Fail by February & How To Make Yours Sustainable, According to Dietitians” (Eat This, Not That, 2022)
“7 Holiday Foods To Avoid If You Have High Blood Sugar, Says Dietitians” (Eat This, Not That, 2022)
“7 Must-Have Kitchen Appliance Ideas For Your New Apartment” (Redfin, 2022)
“17 Delicious Granola Bars for When You Need a Healthy Snack In a Pinch” (Parade, 2022)
“The 11 Best Anti-Inflammatory Frozen Foods, According to Dietitians” (EatingWell, 2022)
“5 Ways to Cook Brussels Sprouts So They're Less Gassy” (Livestrong, 2022)
“The 10 Best High-Protein Nut Butters, Other Than Peanut” (Livestrong, 2022)
“Readers’ Recipe Contest: Family Heirlooms” (Edible Boston, 2022)
“The Top 10 Healthy Food Trends to Expect in 2022” (Everyday Health, 2022)
“Gained Weight Over the Holidays? Here’s What to Do About It” (Everyday Health, 2022)
“9 Foods Dietitians Swear By for Better Sleep” (EatingWell, 2022)
“10 Healthy Twists on Classic Thanksgiving Recipes, According to Dietitians” (Eat This, Not That, 2021)
“Berkeley Food Institute Impact Report” (Berkeley Food Institute, 2021)
“Eat Healthier Flavorful Favorites with New Healthy Italian Cookbook” (PR Newswire, 2019)
Testimonials
“Experiential learning is fun. I appreciated the framework provided, such as thinking about food availability, inequity, health, illness, and how to create a meal with these things in mind. Then addressing taste, types of foods, cooking techniques (roasting, cooking, food processing). And working with others is just fun. I also appreciated having you all there to provide some direction and answers to questions. I believe the experience helps to retain the information. And I just want to learn more. Thank you for making it a great time.”
“I really liked Christina's positive & encouraging attitude. She's very knowledgeable & extremely patient.”
“She has helped me with case studies related to nutrition in hospitalized patients. She is knowledgable and able to guide though difficult questions. Much appreciated!”