选择您的健康顾问

专注功能医学与营养干预，致力于通过个性化方案帮助客户实现长期健康目标。

肖美洋 Miya

RD · Bachelor of Medicine

深耕精准营养领域10年，具备高端私立医院、专业慢病研究院、省级高校科研中心三重权威从业背景。现任均膳养（深圳）生物科技有限责任公司创始人&CEO，深耕纳米生物科技与精准营养融合创新赛道，核心产品3.6纳米硒燕麦压片糖果，以前沿纳米技术和传统膳食营养，为亚健康及慢病人群提供高效、科学、系统化的精准营养干预解决方案。曾任丽滋卡尔国际医院临床营养师，专职服务高净值客户，负责全维度健康数据评估、营养筛查与深度分析，一对一量身定制私人高端精准营养调理方案。曾任糖胖病逆转研究院医疗服务部营养师负责人，跟随中山大学付承彬博士团队深耕糖尿病医学营养逆转领域，成功帮助超300名糖尿病患者实现病情逆转。曾任广东省人工智能中医工程技术研究中心营养研究员，深度参与国家重大专项AI中医营养科研项目，拥有扎实的中西医结合营养科研功底与丰富的九大体质临床调理经验。 With 10 years of dedicated experience in precision nutrition, Miya boasts authoritative working experience covering high-end private international hospitals, professional chronic disease research institutes and provincial university scientific research centers. Currently serving as the Founder & CEO of Junshanyang (Shenzhen) Biotechnology Co., Ltd., she independently developed the core product — 3.6 Nano Selenium Oat Compressed Candy, providing efficient, scientific and systematic precision nutrition intervention solutions. She formerly worked as a Clinical Dietitian at Lizi Kar International Hospital, serving high-net-worth clients, responsible for comprehensive health data evaluation and customized high-end precision nutrition conditioning plans. As former head of the nutrition department at the Sugar and Obesity Reversal Research Institute, following Dr. Fu Chengbin's team at Sun Yat-sen University, she helped more than 300 diabetic patients achieve disease reversal. She once served as a Nutrition Researcher at the Guangdong Provincial AI TCM Engineering Technology Research Center, participating in a national major special research project jointly led by Professor Wen Guihua and Academician Wendy (University of Southampton, UK).