McCormick Science Institute

The Academy of Nutrition and Dietetics Foundation (ANDF) Award

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2020: Leslie Redmond, PhD, RDN

Dr. Leslie Redmond is the recipient the 2020 ANDF research award.  Dr. Redmond and her staff will use the award to support a nutrition education program to increase the utilization of herbs and spices among food pantry clients with the overall goal of improving dietary quality and nutrition-related health outcomes.  Dr. Redmond is an Assistant Professor of Dietetics and Nutrition at the University of Alaska Anchorage and currently serves as President of the Alaska Academy of Nutrition and Dietetics. An early career researcher, Dr. Redmond applies her multidisciplinary training in human nutrition, exercise physiology, and public health towards her research, which focuses on improving nutrition and physical activity environments and decreasing food insecurity. This is accomplished through theory-based, culturally appropriate, and community-centered interventions that aim to prevent obesity and other diet-related chronic diseases in underserved populations. In Alaska, 1 in 7 adults struggles with hunger, and the Food Bank of Alaska distributes nearly 7 million pounds of food annually. Many Alaskans rely on food pantries to meet their household food requirements as opposed to only utilizing food pantries on an emergent basis as they are intended. This emphasizes the need to ensure that food pantry options are as healthy and nutritious as possible and that food pantry clients have the nutrition knowledge and cooking skills required to prepare healthy foods. 

2019: Cynthia Blanton, PhD, RD

Dr. Cynthia Blanton is the recipient the 2019 ANDF research award for her project titled "Improving the anti-inflammatory action of curcumin by synchronizing intake to circadian rhythms". The purpose of this study is to determine whether consuming a spice-rich food at morning vs. evening exerts differential anti-inflammatory and anti-oxidant effects. She is interested in investigating the impact of the timing of spice intake on the expression of genes involved in inflammation and oxidative stress. Targeting spice intake to coincide with peak circadian expression of inflammatory genes may enhance the anti-inflammatory actions of spices. Dr. Blanton’s current study focuses on turmeric, a spice with well documented anti-inflammatory, anti-oxidant properties. Dr. Blanton is a professor of Nutrition at Idaho State University (ISU). She received her PhD in Nutrition from the University of California, Davis and conducted research at the USDA Western Human Nutrition Research Center before joining the faculty of ISU.  

2018: Robin M. Tucker, PhD, RD

Dr. Robin M. Tucker, RD, is the recipient of the 2018 ANDF research award for her project titled "Anti-inflammatory effects of daily red chili pepper consumption on colonic mucosa". The purpose of this study is to determine if oral red chili pepper intake at hedonically acceptable doses reduces markers of colonic inflammation. Dr. Tucker's research focuses on how food choices are made and the consequences, both positive and negative, of those choices. She is interested in understanding how the appeal of healthy foods can be enhanced in order to promote consumption. Dr. Tucker earned her doctoral degree in Nutrition Science from Purdue University in 2014. Prior to graduate school, Dr. Tucker worked as the Director of Prevention Services for the Cochise County Health and Human Services Department in Bisbee, Arizona, where she supervised chronic disease prevention and management programs for county residents. Dr. Tucker has also worked as a clinical and outpatient dietitian. Dr. Tucker currently works as an Assistant Professor in the Department of Food Science and Human Nutrition at Michigan State University along with her co-investigator on this project, Dr. Sarah Comstock.

2017: Kristi Crowe-White, PhD, RD

Dr. Kristi Crowe-White, RD is the co-recipient of the 2017 ANDF research award for her project titled "Modulating Oxidative Stress through Antioxidant-Infused Spice Chews: the MOSAIC Study". The purpose of this study will be to evaluate the influence of spiced-infused chews on delivering antioxidants to the oral cavity whereby modulating oral oxidative stress. Sensory preference and psychosocial factors will also be investigated. Dr. Crowe-White is an associate professor in the Department of Nutrition at the University of Alabama. She received her PhD in Food Science and Nutrition at the University of Maine where she held a doctoral fellowship with the National Science Foundation. Her dietetic training was completed at the University of Alabama-Birmingham. A trained food chemist and dietitian, she focuses her research on the impact of bioactive food compounds and functional foods in reducing oxidative and inflammatory stress as mechanisms underpinning cardio-metabolic diseases. Dr. Crowe-White has been funded by agencies such as the National Institutes of Health, National Cancer Institute and the Office of Dietary Supplements as well as the American Heart Association. As a result of this body of research, she co-authored the Academy of Nutrition and Dietetics Position Paper on Functional Foods and was awarded the College’s Excellence in Scholarly Research Award in 2015 as well as the President’s Faculty Research Award from the University of Alabama in 2016.

2017: Seung Eun-Jung PhD, RD

Dr. Seung Eun-Jung RD is the co-recipient of the 2017 ANDF research award for her project titled "Modulating Oxidative Stress through Antioxidant-Infused Spice Chews: the MOSAIC Study". The purpose of this study will be to evaluate the influence of spiced-infused chews on delivering antioxidants to the oral cavity whereby modulating oral oxidative stress. Sensory preference and psychosocial factors will also be investigated. Dr. Eun-Jung completed her doctoral degree in Human Sciences with an emphasis of Nutritional Sciences at Oklahoma State University in August 2014. Before that, she worked for three years as a Registered Dietitian (RD) at the Food Service and Distribution Division of Samsung Everland, which is the largest food service company in South Korea. After completing her doctoral degree and dietetic internship rotations, she worked as a Visiting Assistant Professor in the Department of Nutritional Sciences at Oklahoma State University. In August 2015, she joined The University of Alabama, as an Assistant Professor in the Department of Human Nutrition and Hospitality Management. As a community nutritionist and RD, her primary research interests focus on identifying factors influencing nutritional status among individuals and investigating multidimensional determinants motivating food choice decisions utilizing mixed methods.

2015: Erin O'Hora, DHSc, RDN, LDN

Dr. Erin O'Hora, RDN is the recipient of the 2015 ANDF research award for her project titled "The effects of curcumin supplementation on markers of inflammation and quality of life in subjects with mild to moderate lower extremity osteoarthritis". The purpose of this study is to investigate the effects of curcumin supplementation as compared to a placebo on inflammation and quality of life, as evidenced by changes in physiological variables in blood plasma and subjective symptoms in patients with lower extremity arthritis. Dr. O'Hora received her Doctor of Health Science from Nova Southeastern University in Fort Lauderdale, Florida. She also holds a Master's degree in Sports Nutrition and Exercise Science and a Bachelor's degree in Nutrition & Dietetics, both from Marywood University in Scranton, Pennsylvania. Currently, Dr. O'Hora is an Assistant Professor in Nutrition & Dietetics at Marywood University. Her previous positions include the roles of Senior Territory Business Manager for Mead Johnson Nutrition and Lead Clinical Dietitian for Allied Services.

2014: Nicolle V. Fernandes, PhD, RD

Dr. Nicolle Fernandes, RD is the recipient of the 2014 ANDF research award for her project titled “Familiarity and perceptions of four chemotherapeutic spices (turmeric, garlic, ginger and cinnamon) and their consumption patterns in patients with colon cancer and melanoma”. She currently is an Assistant Professor of Nutrition at LaGuardia Community College in Long Island City, NY. Previously, she served as Assistant Professor, Department of Family and Consumer Sciences at Ball State University. She received her PhD in Nutrition from Texas Women’s University and her Master’s and undergraduate degrees from Mumbai University in India. Dr. Fernandes has published numerous research publications in the area of nutrient gene interaction. She also conducts research on the topic of spices and herbs and recently published an article about the familiarity of commonly consumed ethnic spices and spice-disease associations among registered dietitians and dietetic students. Her numerous awards and honors include the Outstanding Graduate Student Award at Texas Woman’s University and a Scholarship of Teaching and Learning (SoTL) at Ball State University.

2013: Margaret Slavin, PhD, RD

Dr. Margaret Slavin, R.D., is an Assistant Professor in the Department of Nutrition and Food Studies at George Mason University, and is an affiliate of the Krasnow Institute. She earned her Ph.D. in Food Science from the University of Maryland, College Park as a Flagship Fellow, and her B.S. in Clinical Dietetics and Nutrition from the University of Pittsburgh. She performed her coordinated clinical nutrition internship in the University of Pittsburgh Medical Center system to become a Registered Dietitian. Before coming to Mason, Dr. Slavin also served as Visiting Assistant Professor in the Institute of Food and Nutraceutical Science at Shanghai Jiao Tong University, China. Dr. Slavin’s research investigates the minor chemical components of food via analytical chemistry techniques, and their health promoting bioactivity via tissue culture assays. Her current interests involve the effect of food phytochemicals on inflammation and chronic disease, and how food processing might alter the levels and bioactivity of these chemicals. Her MSI research award will be used for a study to further understanding of the potential mechanisms by which spices, namely ginger and turmeric, may prevent migraine headaches. She has experience in identifying bioactive properties of soybeans in relation to chemical content, and in developing value-added utilizations of soybeans, as in previous research funded by the Maryland Soybean Board. Her efforts have resulted in 15 published research articles, 3 book chapters, and 13 refereed conference presentations in the areas of food chemistry, nutraceuticals and functional foods. She serves as a reviewer to several journals, including the Journal of the American Oil Chemists Society, LWT-Food Science and Technology, the Journal of Agricultural and Food Chemistry, and Food Additives and Contaminants. Lastly, Dr. Slavin is a founding faculty member in the Department of Nutrition and Food Studies at George Mason University where she pioneered a class entitled Soy Foods and Health, connecting the chemical components of soy with biological activities through extensive journal readings and food functionality in a hands-on classroom setting.

2012: Mary-Jon Ludy, PhD, RD

Mary-Jon Ludy is an Assistant Professor in the School of Family and Consumer Sciences at Bowling Green State University. She holds a BS in Dietetics from Bowling Green State University, an MS in Clinical Nutrition from Tufts University and a PhD in Nutrition with a concentration in ingestive behavior from Purdue University. She completed her dietetic internship at the Frances Stern Nutrition Center where she was awarded the Spitz Scholarship from the Massachusetts Dietetic Association. She also received the Foods and Nutrition Graduate Student Teaching Assistant Award while at Purdue. Dr. Ludy’s research interests focus on food products, including chili peppers and peanuts, which may aid weight management by promoting a negative energy balance; patterns of weight gain (particularly in college freshman); and the evaluation of the effectiveness of dietitians in medical practice. She teaches courses in Nutritional Assessment and Counseling, Medical Nutrition Therapy and Advanced Clinical Nutrition. While at Purdue, Dr. Ludy focused her area of research on the role of chili peppers in weight management. Her dissertation was titled “The effects of red pepper on thermogenesis and appetite in regular spicy food users and non-users”. She has authored several papers including The Effects of Capsaicin and Capsiate on Energy Balance: Critical Review and Meta-analyses of Studies in Humans and "The Effects of Hedonically Acceptable Red Pepper Doses on Thermogenesis and Appetite” .

2011: Jo Carol Chezem, PhD, RD

Dr. Chezem is the 2nd ANDF MSI award winner for her research on the Effect of Ground Cinnamon on Postprandial Blood Glucose Concentration in Normal-Weight and Obese Adults. She is an Associate Professor of Family and Consumer Science at Ball State University in Muncie, IN. She received a PhD in Foods and Nutrition from Purdue University and a BA in Dietetics from Ball State University. She completed her Dietetic Internship with the United States Air Force in Washington, DC. Prior to working in academia, she served as a Lieutenant and Chief of Clinical Dietetics for the United States Air Force at Wright-Patterson AFB. She also worked as a Dietitian at the US Army Reserve Combat Support Hospital and was the Coordinator for Clinical Staff and Resident Research at Ball Memorial Hospital. Dr. Chezem has published over a dozen research articles in the field of clinical dietetics. Her research focuses on breastfeeding/lactation and energy expenditure. She is a seasoned presenter at numerous professional meetings including the Academy of Nutrition and Dietetics, Experimental Biology and the Society for Applied Anthropology. Dr. Chezem also serves as a reviewer for the Journal of Family and Consumer Sciences.

2010: Maria Duarte-Gardea, PhD, RD

Dr. Maria Duarte-Gardea is a professor of nutrition with research interest in nutrition and chronic disease prevention. She has been the Chairperson in the Department of Public Health Sciences since 2009 at the University of Texas El Paso. She is a Registered Dietitian with more than 10 years of clinical experience in diabetes medical nutrition therapy. Before joining UTEP as Associate Professor in the Fall of 2001, she was the nutrition and research director at the Ob/Gyn Department at Texas Tech Health Sciences Center School of Medicine at El Paso. Dr. Duarte’s research focuses on nutrition interventions and chronic disease prevention in Mexican-Americans. She has published research papers and book chapters and has co-authored papers in the field of nutritional chemistry. She is the principal investigator of a multi-million dollar federally funded project on community-based participatory research and participates in a multi-institutional trans-border chronic disease prevention project. Dr. Duarte teaches nutrition and supervises undergraduate, master and doctoral students. She is a faculty core member in the Interdisciplinary Health Sciences PhD Program in the College of Health Sciences & School of Nursing and in the Interdisciplinary PhD Program in Environmental Sciences & Engineering. Dr. Duarte has participated as a reviewer in multiple study sections from the National Institutes of Health and Center for Disease Control, and more recently in the Robert Wood Foundation’s Salud America initiative. She is a member of the expert panel in gestational diabetes of the Academy of Nutrition and Dietetics and was a speaker at the 2009 Food and Nutrition Conference and Expo in Denver, Colorado. She also holds a state government appointment at the Texas Diabetes Council – dietitian position – since 2007.

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