MORE ABOUT JACKIE

Jackie Keller is the Founding Director of NutriFit, LLC, and a National Board Certified Health & Wellness Coach (NBC-HWC) issued by the National Board for Health & Wellness Coaching and holds multiple other professional certifications including ACC, CPWC, and BCC with specialty designations in Health and Wellness.

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As a certified health and wellness coach, Jackie conducts one-on-one sessions both in person and virtually, during which clients set achievable goals in six "wellness" areas: fitness, weight, nutrition, stress, health, and the life issues that impact health. Over the course of three months, she reports that clients typically reach 80% of their first priority goals and more than 70% of second priority goals.

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Jackie's father passed away from a heart attack when she was just a teenager. She has made it her mission to help people live longer and healthier lives. "I have a personal commitment to help people circumvent heart disease and other chronic ailments," she explains. "It drives almost everything I do. It is my passion."

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She is also is the author of Body After Baby: The Simple 30-Day Plan to Lose Your Baby Weight Fast (Avery/Penguin Group; May 2007), and Cooking, Eating & Living Well, a cookbook and guide to nutrition-related lifestyle change. She is a nationally recognized health and nutrition educator, and Le Cordon Bleu-trained culinary expert.

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Jackie currently serves on the Board of Directors of the Foundation for the Women Presidents Organization, and has served on the Board of Directors of the International Coaching Federation – Los Angeles chapter. She is also an active member of the Women Presidents Organization's Los Angeles Chapter. She was an active member of Michelle Obama’s Chef’s Move to Schools program as an Executive Chef, and continues her work in schools as a credentialed ROP teacher in Culinary Arts. Jackie is part of the Climate Reality Leadership Corps. and actively promotes sustainable practices in all aspects of work and play.

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Jackie holds a Bachelor of Science degree from the University of Southern California, and received her culinary training from Le Cordon Bleu in Paris, France.