- Faculty and Staff
Faculty and Staff
We pride ourselves on our progressive curricular strategies including a clinical practicum, a teaching garden, a culinary emphasis option, and a sustainable food systems curricular thread. The faculty are recognized as experts in the field and pursue research and teaching interests in the areas of nutrition education, sports nutrition, nutrition support/enteral nutrition, cardiovascular nutrition, healthful trends in food service, community nutrition, geriatric nutrition, quality assurance, health service utilization, women's health and fitness, culinary arts, and sustainable food systems.
Nutrition faculty members are registered dietitians with graduate degrees and certified executive chefs brings expertise to culinary components of the curriculum. Our students also benefit from the expertise of the numerous food and nutrition professionals and health care practitioners they work with during internships, practicums, and course projects.