Owner, Sherri Pinero earned her degree in nutrition and food service management from the University of Georgia. She then completed her dietetic internship through Cal Poly, Pomona in California.

The food service industry is well known to Sherri. In addition to being a registered dietitian, she is a certified diabetes educator and certified insulin pump trainer. She also has extensive experience in sales and marketing, including launching a direct response infomercial product that grossed $5 million in its first year. She has helped implement a state wide community based Healthy Dining program, consulting with restaurants on how to create healthier menus items. Community events featuring many of the participating restaurants were part of the benefits owners and chefs realized.

Sherri has co-authored books, written columns for monthly newsletters and newspapers, and asked to speak at several locations, including churches, schools, businesses, athletic clubs, food tasting events, and educational forums. She was the lead consultant for the Community Outreach Department at San Antonio Community Hospital in Upland, CA, where she spoke frequently to local businesses, the community, and breast cancer patients.  She is also a key consultant to local doctors in Southern California to help improve patient’s diabetes, heart disease, renal conditions, and weight loss coach. These combined skills are extremely important when specialized and more advanced nutrition analysis skills and food knowledge are needed.

Many nutrient analysis competitors are not registered dietitians, and of those dietitians that do offer recipe analysis services, many do not have an in depth food knowledge to be able to successfully modify a recipe so that it both meets the client’s nutritional guidelines, but also tastes good and is aesthetically pleasing. If you plan on creating or modifying a recipe so that it can be diabetic friendly, I strongly urge you to utilize Recipe Analysis and its associates. There are many factors to consider when planning a diabetic meal, and consulting with someone that is untrained in that area, can result in elevated blood sugars after the meal, which can affect a person’s health negatively if consumed on a regular basis.

Founded in 2000, Recipe Analysis has worked with several restaurant owners and chefs, to help develop and modify menu items for both adult and children's menus; create Nutrition Facts Labels for food products and publications; analyze recipes for restaurants and food service organizations; and consult on various health and diet related issues involving menus with nutrition and health claims.

A representative list of food industry clients include:

Speaking engagement clients include:

City of Fontana, Fontana, CA

Claremont Colleges, Claremont, CA

San Antonio Community Hospital, Upland, CA

Searing Industries, Rancho Cucamonga, CA

Santa Anita YMCA, Monrovia, CA

Sierra Health and Fitness, Sierra Madre, CA

Canyon Early Learning Center, Monrovia, CA

Church of the Good Shepherd, Arcadia, CA 

Healthy Fontana, Fontana, CA

St. James Episcopal Church, Pasadena, CA

First Church of the Nazarene, Pasadena, CA

All Souls Catholic Church, Alhambra, CA

Westminster Presbyterian Church, Temple City, CA

Episcopal Church of the Transconfiguration, Arcadia, CA

Calvary Presbyterian Church, South Pasadena, CA

Alhambra True Light Presbyterian Church, Alhambra, CA

Trinity Presbyterian Church, Pasadena, CA

Emperor Elementary School, San Gabriel, CA