Bryan Lian is a registered dietician (RD), specializing in eating disorders and weight management during life transitions. Bryan's professional experience with eating and weight disorders spans a variety of care levels, from sleep-away camps to intensive outpatient and partial hospitalization programs.
Bryan’s academic training includes studying nutrition and biology at Rutgers University in New Jersey, completing his dietetic internship at the 'Harvard with a Heart' program at Beth Israel Deaconess Medical Center and the Leadership Educators in Adolescent Health (LEAH) fellowship at Harvard's children's teaching hospital, Boston Children’s Hospital. He has also completed the 200hr Yoga Teacher Training at Avalon Yoga Studio in Palo Alto, CA. His interest in Yin Yoga has taken him to a 50hr training in Yin Yoga under Janya Wongsopa at Avalon.
Before becoming a dietitian, Bryan managed a peer counseling phone service, provided nutrition education to university students, and interned at a michelin star restaurant in NYC, to name a few. He grew up in Chinatown in New York City. For him, Chinatown is more than a place for cheap handbags (and dumplings), it's also a melting pot for finding delicious food and diverse health traditions. With every changing of the seasons, local families frequented his family's Chinese herb shop to gather herbs for hearty soups and family meals, supporting health through transitions. In traditional Chinese medicine, food and medicine are one and the same. This is not so clear in healthcare today. As a result of imbalances in body, heart and the foods we choose to (or not to) eat, (typically) adult chronic illnesses have been surfacing in younger and younger children. Professionally, Bryan sees two extremes of eating and weight, echoing themes of deprivation, guilt, and self-harm. Bryan seeks to help you find the middle path that can bring peace to your struggles with food.
At Mid-Peninsula Eating Disorder Clinic, Bryan offers medical nutrition therapy, specializing in work with adolescents, young adults and families.
When Bryan is not working he can be found cooking. He describes cooking as being "very zen for me. I cry when I chop onions, I laugh when I accidentally over-season, and I feel grateful for guests that break bread with me".
Bryan's favorite thing about the Mid-Peninsula are the different personalities and cultures found in places such as farmer's markets, downtown areas, small businesses and their owners.