Nutrition Faculty and Research

Nutrition faculty are engaged in research designed to promote health and well-being. Our faculty are committed to providing an excellent educational experience for our students and engaging in research with direct benefit to the community at large. Many faculty are leaders within their field and serve in professional organizations, review grants or edit journals. They are committed to mentoring undergraduate and graduate students, serving as role models for the next generation of nutrition professionals. Several of our faculty members have received awards in recognition of their instructional, research and service activities.

Three common themes connect our research in nutrition:

• Reducing the incidence of excessive weight and obesity among Americans.
• Lowering the risk of chronic diseases, such as type 2 diabetes and cardiovascular disease.
• Empowering individuals to assume greater responsibility for their own and their families’ health and well-being.

Researchers are funded from federal sources such as NIH and USDA, industry sources including food companies and manufacturers of physical activity-related equipment, state and local government programs, and private foundations. These grants support numerous graduate and undergraduate students, providing them with ongoing opportunities to expand their expertise and knowledge as they prepare for their own careers in health promotion and other areas of science.