Nutrition Science
Research
Faculty in our nutrition programs have national and international reputations within their field of study. They offer exceptional opportunities for our graduate students in education, research and clinical care.
The scholarly works generated by our faculty are widely disseminated through peer-level presentations and high impact journals within the field of nutrition and dietetics as well as other related health sciences publications.
Our Researchers
Laura Byham-Gray
Dr. Byham-Gray investigates methods to prevent, diagnose and treat protein-energy wasting (PEW)
in patients with chronic kidney disease. Her research focuses primarily on energy metabolism and body composition.
Shristi Rawal
Dr. Rawal’s research takes a life-course approach to examine and address the nutritional and biopsychosocial risk factors of cardiometabolic diseases. To this end, one line of her research explores how taste and smell perception changes with exposures across the life span (e.g., smoking, viral infections), and act as biological drivers or markers of dietary behaviors and cardiometabolic disease risk.
Joachim Sackey
One of the main areas of research for Dr. Sackey is food & nutrition insecurity and food access. His research focuses on the experiences and challenges of LGBTQIA+ individuals, people living with HIV and college students, who are often at higher risk of food insecurity than the general population.
Hamed Samavat
Dr. Samavat’s primary research interest falls into how potentially modifiable factors, such as diet, nutrition, inflammation, and hormonal exposures, influence women’s health across the lifespan. He has have conducted chemoprevention and nutritional and cancer epidemiology research utilizing clinical trials and large prospective cohort studies funded by NIH/NCI. 
