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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:
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.
Dr. Christy Alexon is a Clinical Associate Professor of Nutrition and serves as Director of Summer Programs for the College of Health Solutions and also coordinates the MS Medical Nutrition program
Meg Bruening's research interests include public health nutrition promotion and obesity prevention targeted to underserved, vulnerable youth and families.
Kathy Dixon is a clinical professor and the nutrition program coordinator. Her research interests include food service in healthcare and institutional settings, and pediatric diet therapy.
Karen Gregory-Mercado is a lecturer of health coaching, ethics and cultural aspects of health and U.S. health care systems.
Traci Grgich is a lecturer. Her research interests include child nutrition, school nutrition programs, food safety, and food management systems.