Founder and Chief Nutritionist
Divya Purushotham, the Founder and Chief Nutritionist at Sano, believes that a man is truly what he eats. She is the first Indian Nutritionist to earn a Certification from Australian Strength & Conditioning Association (ASCA, Australia), for Level 1 Strength and Conditioning Coach. She founded Sano Holistic Nutrition Clinic to bridge the gap between the need for nutritional assistance and the accessibility of the very same. Armed with a Master’s Degree in Clinical Nutrition with specialization in Sports and Renal Nutrition from Sri Ramachandra Medical College, she set forth on this endeavor. She is also a Level 1 Kinanthropometrist from ISAK, New Zealand.
Divya believes that when one is truly disciplined to eat right and exercise regularly, then the body can function optimally and experience enhanced physical, mental and emotional well-being. As a Nutritionist, she has helped numerous corporates improve the productivity of their employees through simple dietary and lifestyle changes. She also works with many sports academies like TSPA Velachery Swimming Club, S10 Sports Medicine and High Performance Centre, Football Plus and Chennai Tennis Centre to improve their performance and results. She also featured in various newspaper articles, magazines, TV shows and Radio podcasts.
Working with a team of qualified professionals, she aims to make India fitter and healthier. Having been in this industry for over 6 years with Clinical exposure she understands the needs and wants of the client and empathizes with them to make their life better. She sets up a connection or a bond with them and walks with them through their life.
Sujatha is a highly motivated Registered Dietitian (RD) and has met the Indian Dietetics Association criteria to earn the RD credential. She is one of the 10 Nutritionits who cleared the exam, May 2018 from Tamilnadu.
She graduated with a bachelor’s degree in Nutrition, Food Service Management and Dietetics from Women’s Christian College, Chennai. She then pursued Masters in Clinical Nutrition from Sri Ramachandra Medical College and Research Institute, Chennai, where she specialised in Cardio Care Nutrition. She also received the Best Outgoing Student Award and is the University Gold Medalist. She then worked as Registered Dietitian Supervised Practice Intern at PSG Medical College and Hospital, Coimbatore. She has hands on clinical experience in all major specialities and also critical care nutrition.
Being a strong believer of the fact that proper nutrition guidance can help achieve holistic well-being, she enjoys combining theoretical knowledge and practical exposure, to educate clients and give them the best experience.
Ananya graduated with Bachelor’s degree in Nutrition, Food Service Management and Dietetics from Women’s christian college, Chennai. She then pursued Master’s in Nutrition, Food Service Management and Dietetics from Indira Gandhi National Open University, Chennai. She has experience interning at Sri Ramachandra Medical College & Research Institute. Alongside her Post Graduation at IGNOU she got certified in Child Nutrition & Child Care.
She wish to bring awareness among people about Nutrition and health. She is confident and believes that with her professional knowledge and experience she can ably guide clients and help them connect the dots between physical, emotional and mental well being.
Indira Priyadharshini R
Indira graduated her Bachelor’s degree in Nutrition, Food Service Management and Dietetics from Ethiraj College for Women followed by internship in Sri Ramachandra Medical College. She earned a MBA in hospital management in Bharathiyar University and pursued Master’s in Nutrition, Food Service Management and Dietetics from Indira Gandhi National Open University. Worked on various corporate companies over a decade and now continuing with Nutrition because of the passion she has over the field.Her objective is to use the knowledge and skills gained through her education and experiences to empower others in leading healthier lives through proper nutrition combining the traditional and modern food practices.