The research of our faculty is focused on the development of successful community nutrition interventions addressing obesity and chronic disease, nutrition assessment, nutritional adequacy, food justice and insecurity, and the development of nutrition- and food-related programs and policies.
Global Nutrition
Constance Gewa
- Nutritional status and the role of nutrition in health outcomes among women and children in Africa, dietary assessment methods
Food Science
Margaret Slavin
- Food and nutrient composition analysis, and the impact of food processing on nutrient composition
Metabolism and Energy Balance
Lilian de Jonge
- Adaptation of energy and substrate metabolism to changes in diet composition
- Role of circadian rhythm on body weight and energy balance
Tammy Wagner
- Sports nutrition
Nutritional Sciences
Margaret Slavin
- Clinical and mechanistic connections between diet and migraine, bioactive food compounds
Lilian de Jonge
- Effects of specific dietary components on energy metabolism and body composition
Public Health Nutrition
Margaret Slavin
- Campus nutrition
Constance Gewa
- Food based strategies (animal-source-foods) to improve nutrition and health in resource-poor areas
Food Systems
Kerri Lacharite
- Sustainable food systems, impact of agriculture-based learning on eating and sustainability behaviors
- Urban agriculture, particularly focused on local food policy and agriculture zoning on food security