Our Team

Nicole Cormier, RD, LDN

Nicole Cormier is founder of the Delicious Living Nutrition Dietetic Internship, a clinical herbalist, registered dietitian, local food enthusiast, and author. She indulges her passion for nutrition and local foods on beautiful Cape Cod through her nutrition therapy practice, Delicious Living Nutrition, and Dietetic Internship. Her collaborations with local chefs, non-profits, schools, farmers’ markets, restaurants, and art centers include programs, dinners, workshops, retreats and catering. She graduated from the University of Massachusetts and the Beth Israel Deaconess Dietetic Internship in 2006 and is completing a Masters in Clinical Herbalism from the Maryland University of Integrative Health.

Dianna Carpentieri, MS, RD, LDN

Dianna Carpentieri, MS, RD, LDN is a Registered Dietitian Nutritionist and co-founder of the Delicious Living Nutrition Dietetic Internship. She earned a Bachelor of Art degree in Psychology from Randolph-Macon College and worked for several years at a neuropsychological practice assisting individuals with a wide range of neurological and psychological conditions. This experience, combined with her passion for food and nutrition, influenced her to pursue further education to help educate individuals on the important relationship between their mind, body, and nutrition. In 2013 she completed the combined Dietetics Program and earned a Master of Science degree in Food and Nutrition at Framingham State University in Framingham, MA. After which she completed a postgraduate Dietetic Internship through Priority Care Nutrition in Boston, MA to become a Registered and Licensed Dietitian Nutritionist.

In the past several years Dianna has worked at Cape Cod Hospital’s Cardiac Rehabilitation Center and Davenport-Mugar Cancer Center where she provided nutrition counseling to cardiac and oncology patients as they navigated their treatment, recovery, and disease prevention. Currently she provides medical nutrition therapy at Delicious Living Nutrition and is the Program Director and co-founder of the Delicious Living Dietetic Internship Program.

Dianna is passionate about educating and supporting her clients as they navigate various health issues, while assisting them in improving their relationship with food. Through her nutrition counseling she helps bring awareness to the undeniable connection and interaction between the mind, body and nutrition on overall health.

Sue Bourque, RD, LDN

Susan Bourque, RDN, LDN is a Registered Dietitian and Licensed Nutritionist in the state of Massachusetts and currently employed as Nutrition & Food Safety Educator for Cape Cod Cooperative Extension. Sue’s educational background includes a B.S. in Hospitality and Tourism Management, a B.S. in Human Nutrition through the University of Massachusetts, followed by completion of a dietetic internship with Sodexho Marriott Services.  

Sue’s background in both foodservice and dietetics serves as a foundation to teach nutrition and food safety to various audiences throughout Barnstable County through her work as a Community Nutritionist. Sue coordinates the Supplemental Nutrition Assistance Program Education (SNAP-Ed) for the Cape Cod region through partnership with UMass Extension’s Nutrition Education Program. SNAP-Ed programs are planned annually for adults and youth who receive or are eligible to receive SNAP benefits with the goal of helping participants make healthy food choices within limited budgets. Sue’s responsibilities include overseeing a team of contracted nutrition educators, as well as developing, organizing, teaching, and evaluating nutrition programs throughout Barnstable County using research-based information. 

Cape Cod Cooperative Extension is Barnstable County's education department and is part of a national educational system developed to convey research-based knowledge from Land Grant Universities to the general public. The Barnstable County Nutrition Education Program acts as a direct link to current nutrition guidelines for the community through workshops, formal presentations, cooking demonstrations, and printed educational materials.