People

Adjunct Bios

Food Studies

Dan Amatuzzi is the General Manager at Eataly in Manhattan. His tenure at famed New York restaurants Del Posto, Jean Georges, Babbo, and Otto have shaped the foundation of his food and wine experiences and expertise.  His personal blog, wineforthestudent.com, is based on wine and spirits education, featuring interviews with winemakers, regional grape descriptions, and wine recommendations.  He is the wine half of the formidable duo called, Grove and Vine, a premium education service offering up-scale olive oil and wine seminars.  Dan's most popular publication, A First Course in Wine, is a comprehensive guide to understanding and enjoying wine (Race Point Publishing, 2013).  In 2011, Zagat named Dan as one of New York’s rising "30 under 30" culinary stars, and in January 2013, Forbes named Dan as one of the nations "30 under 30" to watch in the food and wine industry.  His works have appeared in various publications and he's been featured in Food and Wine Magazine, The New York Times, The Wall Street Journal, Bloomberg Radio, Cosmo Radio, WGN Chicago, NBC's Today Show, Fox's Good Day New York, and MSNBC's The Cycle, among others.  He holds a MBA degree from the Leonard N. Stern School of Business at NYU.  His most recent publication, How to Host a Wine Tasting Party:  The Complete Kit (Race Point Publishing, 2014), is a comprehensive kit for the enthusiastic wine tasting host.  He is an honorary member of the International Order of Disciples of Escoffier.

Elizabeth Balkan is Director of Policy and Senior Advisor to the Commissioner at the New York City Department of Sanitation. She was responsible for developing and implementing the city’s zero waste plan. She is also the Executive Director of the Foundation for New York’s Strongest, which leverages innovative strategies to promote sustainability and advance the essential services that sanitation employees provide. Previously, she worked on long-term planning and sustainability at the Mayor’s Office. Balkan teaches the Advanced Topics: Food Waste and Compost class.

Stefanie Bardin explores the influences of corporate culture and industrial food production on our food system and the environment. She works with neuroscientists, biologists and gastroenterologists to ground her research in the scientific world. These investigations take the form of single and multi-channel videos, immersive and interactive installations as well as tools for measuring and/or mediating these influences. She recently completed a Process Space Residency with the Lower Manhattan Cultural Council on Governors Island prototyping a biosensor that collects microbial data from the environment and was an artist in residence at Eyebeam Art + Technology Center from 2010-2012. She co-runs an innovative green space in Brooklyn, La Casita Verde, that explores the Food Soil Web through the lenses of design, science, art and technology. She teaches sustainability design at Parsons The New School For Design, in Food Studies at The New School for Public Engagement and in The Interactive Telecommunications Program (ITP) at NYU. Her courses at NYU include Culinary Physics and Advanced Topics: Food Futures.

Scott Barton is a doctoral candidate in Food Studies program. He holds a B.F.A. in Metalwork and Jewelry from Washington University. Scott has worked for more than twenty-five years as an Executive Chef, Restaurant and Product Development Consultant, and, Culinary School Teacher. Ebony Magazine named Scott one of the top twenty-five African-African American Chefs. Scott is an alumnus of the School for American Chefs. He has been a fellow of Instituto Sacatar in Salvador da Bahia, Brazil the Tepoztlán Institute for Transnational History of the Americas in Tepoztlán, Mexico and is a fellow of the Brazilian NGO for Afro-Brazilian folkloric cultural heritage practices: Fundaçao Cultural Palmares. Scott’s doctoral work is focused on the intersection of secular and sacred cuisine as a marker of ethnic and cultural identity in Northeastern Brazil, using documentary film and written text. At NYU Scott has been a TA and has taught a variety of classes, including Food and Identity, Food Policy, Advanced Foods, Field Trips in Food: Manufacturing, Food and Film, Food Packaging and Design and is on the faculty at the Institute of Culinary Education.

Savinniean Carracosta is an architect, pastry chef, and cultural entrepreneur with degrees in Architecture from the Harvard Graduate School of Design and Cornell University, and a degree in Pastry Arts from the International Culinary Center.

Wai Chu is a graduate of The Art Institute of New York and has worked in the kitchens of March, Clementine and The Russian Tea Room. He also launched El Eden Chocolates, a prominent Manhattan chocolate shop whose handmade truffles garnered rave reviews from The New York Times, Food & Wine, New York Magazine, TimeOut New York, and others. Chu also dabbles on the savory side of the culinary world. He co-authored “The Dumpling: A Seasonal Guide,” a collection of traditional dumpling recipes from around the world. Now, he works as a cooking instructor at the Institute of Culinary Education, the Natural Gourmet Institute, and the Bowery Culinary Center at Whole Foods Market. In the Department, he teaches a variety of courses, from Techniques of Regional Cuisine to Advanced Foods.

Mark Foggin has spent 25 years working on a variety of policy and programs in public health, community and economic development, emergency management, criminal justice, and parks and open space. After a dozen years in NYC government, he formed a management consulting firm with a wide range of public and nonprofit organizations to design and launch new programs, and improve outcomes of their existing work. He has written extensively about the needs of small growing businesses, including food manufacturers. He has spent many a night packing produce into pickling jars in a commercial kitchen in Queens. In the Department, Mark teaches the Field Trips in Food: Food Manufacturing course.

Ellen J. Fried earned a Master's Degree in Food Studies from NYU. Her food-focused professional activities included legal consulting to the Center for Science in the Public Interest, research at the Rudd Center for Food Policy and Obesity, panel and workshop appearances, and multiple journal articles. She currently teaches Food Laws and Regulations in the Department and practices law in New York City.

Erica Gruen, former president and CEO of Food Network, is known for being the mastermind behind one of the most popular television channels ever. During her time at Food Network, she doubled the network’s subscriber base and tripled prime-time viewership. She was also influential in creating “TV for everyone who loves to eat,” the highly successful brand positioning that still powers the network today. An early tech evangelist, she created Saatchi & Saatchi Interactive for the world's largest ad agency, along with other innovations. Today, Gruen is an entrepreneur, mentor, investor, and advisor, creating new ventures and brands for clients. These range from the world's largest media and entertainment multinationals to new food tech start-ups. Professor Gruen brings her business knowledge and decades of experience to a new course in the graduate department, Food Markets: Launching a Food Business.

Ryan Harrington: As a young child, Ryan Harrington grew up learning about the world of food mostly through television and the internet. He has parlayed this media fascination into a career, working for publications such as Food & Wine, Travel + Leisure, and Lucky Peach. After completing a master's degree in Food Studies from NYU, he has been able to combine these loves of food and pop culture into the newly developed course, Food in the Arts: User Generated Media. He is currently a freelance food writer looking for the perfect curly fry.

Laura Hoffman: After a successful career as a marketing and advertising executive, Laura Hoffman shifted her focus to all things food related. As a certified chef from the Natural Gourmet Institute, she worked with the nonprofit organization, Wellness in the Schools, to further their mission of inspiring healthy eating in public schools by teaching students nutrition, healthy cooking and media literacy. She recently completed her second master's degree from New York University Steinhardt Food Studies program where she was awarded a Julia Child Foundation Fellowship and presented at universities across the country on topics related to food in American culture. Her first master’s, also from NYU, is in Psychology focusing on the impact of media. She is thrilled to combine her experience and studies to teach Food in the Arts: Media. She is presently working on several educational food related projects

Cathy Kaufman has been chair of The Culinary Historians of New York since 2003. She was the Associate Editor of Savoring Gotham (OUP 2015), a food lover’s guide to exploring New York, and a Senior Editor of the Oxford Encyclopedia of Food and Drink in America (OUP 2004). Today, she writes for many publications and teaches food studies classes at both The New School and NYU. She is also the author of Cooking in Ancient Civilizations, a cookbook featuring recipes from the Romans, Mesopotamians, Egyptians and Greeks. She currently teaches Essentials of Cuisine in the undergraduate department.

Anne E. McBride is the culinary program and editorial director for strategic initiatives at The Culinary Institute of America and the director of the Experimental Cuisine Collective. She is the co-author of three cookbooks with famed pastry chef François Payard, and of Culinary Careers: How to Get Your Dream Job in Food and Les Petits Macarons: Colorful French Confections to Make at Home. She regularly writes on topics related to professional and experimental cooking, including contributions to Food Arts, Gastronomica, the Oxford Encyclopedia of Food and Drink in America, and Food Cultures of the World. McBride is working on her PhD in food studies at NYU and sits on the board of the Association for the Study of Food and Society, the James Beard Foundation Awards Committee, and The Culinary Trust.

Mark Maynard-Parisi is Co-Founder and Director at Porchlight, Union Square Hospitality Group’s first stand-alone cocktail bar. He is responsible for its strategic direction and all day-to-day operations. Mark’s USHG career began at Union Square Cafe, and has spanned 26 years, during which he has also led operations at Blue Smoke (five locations), Jazz Standard, and Union Square Events.

Lauren McKee attended the Courtauld Institute of Art in London for an MA in History of Art. After working for galleries in London and New York, as well as for Christie’s auction house, she came to NYU to bring together her two great interests. She currently teaches Food in the Arts Performance.

Tracie McMillan is an investigative journalist and author with a specialty in using food to explore issues of class, race and gender. Her 2012 New York Times bestseller won recognition from both the Sidney Hillman Prize, which rewards reporting on equity, and the James Beard Journalism Awards, among others, and she is considered a leading voice on food and equity. McMillan publishes regularly with the New York Times, National Public Radio, National Geographic and other outlets. She splits her time between Detroit and Brooklyn.

Melissa Metrick is the garden manager at Roberta’s, a popular farm-to-table restaurant dishing out wood-fired pizzas in Brooklyn. As garden manager, she designed and created the on-site kitchen garden, which is also used to educate the chefs and guests in how to grow food sustainably within a city environment. A graduate of the Master’s Program in Food Studies, Metrick was instrumental in establishing the NYU Urban Farm Lab, an educational greenspace located right on the university’s campus. Here, she teaches a hands-on Urban Agriculture class, where students have the opportunity to partake in crop planning, harvesting, and implementing sustainable urban agriculture practices. Metrick has upwards of a decade of experience in urban agriculture, from volunteering with Americorps to working at a school garden in South Berkeley to teaching children how to grow food at the Ruthe Howe Family Garden at the New York Botanical Gardens. She also holds a Horticultural Certificate from Brooklyn Botanic Gardens.

Jasmine Nielsen has two decades of experience leading New York City nonprofit organizations, including Just Food and Love Heals, the Alison Gertz Foundation for AIDS Education. She provides strategic advisement to nonprofit organizations working on food, art, culture and the environment in New York City, New Orleans and Atlanta. Jasmine's current clients include The Freshkills Park Alliance, Restore the Mississippi River Delta Coalition, the Times Square Alliance and the 92nd Street Y. Jasmine holds a Bachelor of Arts in Religion from Vassar College and a Master of Arts in Food Studies from NYU.

Keith Olsen is director of communications for the Rory Meyers College of Nursing at NYU and an adjunct in the Food Studies program. He holds a BA in Journalism and Romance Languages from an NYU and an MS from Columbia Journalism School. His master’s thesis, Harvesting Local Food, focused on the challenges and strengths of the locavore food movement. He has  worked in higher education communications for the last ten years and previously worked at ABC News, where he covered politics, food, and culture. He has also served as editor-in-chief of Columbia’s website.

Diana Pittet: A former Latin teacher, Diana Pittet has degrees in classics from Brown University (A.B.) and UMass-Amherst (M.A.T.), as well as a master’s in food studies from NYU. She is currently the co-owner of a cocktail catering company and a monthly whiskey club, and she frequently writes about cheese and cocktails and gives tours of craft distilleries and prohibition sites in New York City

Scott Rosenbaum is the Spirits Strategist for T. Edward Wines, a New York-based importer and distributor. He created their Craft Spirits Portfolio in 2013 and now represents over a two dozen distilleries. He holds an MA in Food Studies from NYU. He lectures at the International Wine Center and is an adjunct professor at Hudson County Community College. Scott is also a contributing editor for the industry website SevenFifty Daily.

Meryl Rosofsky writes and teaches about food, with special expertise in the culture and food systems of New Orleans, the East End of Long Island, and Tuscany. Her writing has appeared in such publications as SaveurGastronomicaThe Organic Wine JournalEdible East End, and NYFoodStory, as well as numerous encyclopedias devoted to food, culture, and sustainability. Meryl earned a Masters in Food Studies from NYU and an MD from Harvard Medical School. She serves on the boards or advisory councils of the Food Book Fair, the Farm to Table International Symposium in New Orleans, and the New York Women’s Culinary Alliance, and is a past board member of the New York chapter of Les Dames d’Escoffier.

Matthew Shapiro, a senior attorney at the Street Vendor Project since 2009, regularly advises and represents street vendors on various legal and political issues in NYC. Matt Shapiro was in law school when he read about a Midtown street vendor's cart being wrongfully confiscated by the police. He was immediately moved by the issue and began to work with the Street Vendors Project, an arm of the non-profit organization Urban Justice Center, that advocates for and provides legal representation to all types of street vendors in NYC - from food trucks to grocery carts to craft & clothing vendors.

Kayleen St. John is a registered dietitian with a Masters Degree in Clinical Nutrition from New York University. She works as the COO at Euphebe, a health care company that provides clients with whole food, plant-based meals in addition to hands on coaching and support. Prior to joining Euphebe, she developed and instructed the Culinary Nutrition Certificate Program at Natural Gourmet Institute and collaborated with Vegetarian Times magazine to develop and instruct the ‘Foundations of Plant-Based Nutrition’ .

Liz Stretch is a social entrepreneur working on transformative economic development projects across the New England and New York food and farm landscape. She has degrees in Literature and Food Policy.

Hans Taparia joined New York University Stern School of Business as a Clinical Assistant Professor of Business and Society in September 2014, after having been an adjunct professor at the school since 2011. Professor Taparia teaches courses in social entrepreneurship, social impact and professional responsibility and leadership. He has been an entrepreneur for most of his career. Professor Taparia is a co-founder of Preferred Brands International, a Connecticut-based food company that manufactures a range of natural and organic Indian and Asian meals under the brand Tasty Bite, currently the largest and fastest growing brand in its category in North America. He is also a co-founder of ASG-Omni, a US and India-based management consulting firm and incubator. ASG-Omni was a co-founder of Bangalore-based Tejas Networks, which has grown to become one of the leading optical networking companies in the world. Professor Taparia has a B.S. in Management Science from the Massachusetts Institute of Technology. He currently teaches Social Entrepreneurship in Sustainable Food Business.

Esther Trakinski is the first School Food coordinator for the New York City Department of Education. In this role, she brings New York-grown produce and minimally-processed food products into New York City schools. After earning a BA from Amherst College and practicing law, Trakinski shifted gears to the food world, where she actively became involved with advisory work for various non-profits, including Heritage Radio Network and Change Food. A graduate of the Master’s Program in Food Studies, she aims to teach and inspire young people to reshape our food systems. Trakinski also serves on the steering committee for the New York City Youth Food Countermarketing Network, an initiative which aims to prevent obesity by responding to food advertising. Currently, she teaches Food Systems, Food Advocacy and Food Policy + Politics in the Department.

Allie Wist is an artist, art director, and researcher whose work is anchored in food culture, food systems, and art. She is currently an art director at Saveur magazine. She was also a speaker at the 2015 International Food Design Conference, as well as a culinary artist in residence at the Chelsea Music Festival. She holds an MA in food studies from NYU and a BA in communications and graphic design from Boston University. Currently, she is teaching Food in the Arts: Performance, which is offered to both graduate and undergraduate students.

Susan Yager is a diet historian and author of The Hundred Year Diet. America’s Voracious Appetite For Losing Weight (Rodale, 2010), and co-author of Why Men Stop Having Sex (William Morrow, 2008), which deals in part with the impact of obesity on sexual dysfunction and image. She has contributed to The Huffington Post Living section, Edible East End, Valley Table, and the Oxford Encyclopedia of Food and Drink in America. Yager and her work have been featured in the opening segment of CBS Sunday Morning and written about in the New York Times and the Wall Street Journal. She has been interviewed by Dr. Mehmet Oz, Barbara Walters, NPR’s Marketplace, Good Morning America, featured on more than 10 regional NPR segments, and appeared in the HBO series The Weight of the Nation. She received a Master’s Degree in Food Studies from NYU in 2004 and teaches Sustainability on the East End of Long Island.

Steve Zagor is Dean of Business and Industry Studies at the Institute of Culinary Education in New York. His industry experience includes the development and ownership of a multi-concept restaurant group, owning and operating an award winning limited-service restaurant, and a stint as the General Manager of a $10 million New York City restaurant. Steve has also managed Consulting Services for both Laventhol & Horwath, and later Coopers & Lybrand. He has appeared on the Food Network, and is often quoted in such media as New York Times, Crain’s New York Business, Forbes, Grub Street, and more. He brings his business savvy to Food Management Theory and Food Entrepreneurship courses.


 

Nutrition

Lourdes Castro is a Registered Dietitian, cookbook author, and nutrition and food consultant and ambassador.  Lourdes received her Master’s Degree in nutrition from Columbia University and completed her undergraduate degree in nutrition and food from NYU.  She serves as the national spokesperson for healthy living for Novo Nordisk, a world leader in diabetes care, where she is charged with creating flavorful and culturally sensitive diabetes friendly recipes as well as teaching and inspiring others to adapt to a healthier lifestyle.  Lourdes has written four cookbooks SIMPLY HEALTHY (Commissioned by Novo Nordisk), LATIN GRILLING (Ten Speed Press, 2011), EAT, DRINK, THINK IN SPANISH (Ten Speed Press, 2009), and SIMPLY MEXICAN (Ten Speed Press, 2009).

To further help others decipher the often confusing world of food and nutrition, Lourdes regularly contributes articles to Latina magazine, TheLatinKitchen.com, and pens a monthly nutrition column for IDEA Fitness Journal titled “Ask the RD”.   Lourdes has appeared on NBC’s Today Show, CBS’ Early Show, The Talk (CBS), and CNN en Español, and has been profiled in noteworthy publications such as Food & Wine magazine, Ocean Drive, Latina, The Miami Herald, and The Washington Post among others.

Lourdes also works closely with the American Heart Association’s Latino Initiative and has been an invited speaker at their annual summit.  Lourdes is an active member of Les Dames d’Escoffier and happily commits time to the Manhattan Star Academy, a school that supports and empowers children with special needs, where she teaches a monthly cooking class.

Dana Davis MS, RD, CDN, CNSC is a Registered Dietitian (RD) and Certified Nutrition Support Clinician (CNSC). She earned her Master of Science in Clinical Nutrition from New York University and her Bachelor of Arts in Sociology from the University of Pennsylvania. She is the founder of DKD Nutrition, a nutrition private practice in New York City. Dana’s concentration in medical nutrition therapy, pediatrics, and oncology stems from her experiences as a dietitian in the clinical setting. She worked as a pediatric nutritionist at Cohen Children’s Medical Center in the Department of Gastroenterology and Nutrition as an integral member of the Nutrition Support Team. Prior to this, she worked at St. Luke’s-Roosevelt Hospital providing nutrition care to patients with a variety of medical issues, focusing primarily on critical care, surgery, gastroenterology, and pediatrics. Dana has been an Adjunct Instructor at NYU since 2008.

Claudia G. Green, PhD,RD has been Adjunct Faculty in Nutrition, Food Studies and Public Health since 2000 and has taught Food Management Theory, Food Production and Food Technology.  She completed her Master’s Degree in Nutrition at University of North Carolina Greensboro and PhD at Virginia Tech.

Not only has she been a restaurant entrepreneur, but she has also managed her own event planning company and bakery. She has been WIC Director  ( Women, Infants and Children) Programs and a foodservice/tourism consultant.  She was recently awarded a Fulbright for her work on sustainability in hospitality and tourism organizations in Brazil.

Claudia has worked with NYU students to create a green map of  sustainable NYC restaurants that should be launched on the internet in 2015.

Jasmin Ilkay, MBA, MPH, RD, is a registered dietitian nutritionist, consultant, author, adjunct professor and sought-after speaker who specializes in weight management, child nutrition, eating disorders, and healthy food marketing. At NYU Jasmin has taught Theories and Techniques of Nutrition Education and Counseling and Public Health Nutrition. Jasmin is a major proponent and advocate of public health, health awareness and education. She is continuously engaged in meaningful dialogue with food companies about issues regarding healthier ingredients and more effective education-oriented marketing techniques. Jasmin is also a champion and activist in the fight against the obesity epidemic. She has volunteered for schools, Boy Scouts of America, Girl Scouts of the USA and the New York Coalition for Healthy School Food. Her goal is to empower families to live healthier lifestyles.

Sandy Murzin has a B.B.A. in Accounting from The George Washington University, a C.P.A. and a M.B.A. in Corporate Finance and International Business from New York University.  After a career at Nabisco and Citibank in both finance and consumer marketing, she attended culinary school at Peter Kump’s NY Cooking School, currently known as Institute of Culinary Education.

Sandy worked for several NYC based bakeries and food businesses, baking bread, managing and developing business.  She was the co-owner and manager of Tease, a bubble tea, bakery-café.  Sandy was an adjunct/baking instructor at NYC College of Technology, CUNY, and was responsible for training and managing farmers market tour guides for Days of Taste.  Sandy is currently a recreational Chef Instructor at Institute of Culinary Education, an adjunct at NYU and a business consultant.

Michael J. Palmieri was born and raised in Brooklyn, NY and began his professional career as a microbiologist with the U.S. Food and Drug Administration’s  (FDA) New York Regional Laboratory  in January 1974. After 17 years analyzing food, drug, and cosmetic samples for different types of microbiological contamination and doing research involving publications on the development of analytical methods, along with presenting numerous FDA training courses, Michael moved on to a management position and held the position of supervisory microbiologist for 14 years before he became the Director of the Northeast Regional Laboratory in April 2005. The Northeast Regional Laboratory consists of approximately 125 analysts (microbiologists, food chemists, drug chemists, entomologists) and as such is one of the largest and busiest laboratories in the FDA. The Northeast Regional Laboratory is a modern state-of-the art laboratory located in Jamaica, NY since 1999.

Michael received his B.S in Biology in 1973 from St. John’s University, his M.S. in medical microbiology in 1978 from Long Island University and additional postgraduate education in the Ph.D. program from the State University of New York – Health Science Center of Brooklyn (Downstate Medical Center) in 1991.

Michael is an adjunct instructor in the Department of Nutrition, Food Studies and Public Health who has been teaching the Food Microbiology and Sanitation course since 1998. He finds teaching his course exciting and challenging by having to updating and improving the subject matter as an outcome of new and advanced technologies coupled with the emerging food safety concerns due to globalization.  

Dr. Sree Raghavan currently holds the position of Technical Director with DSM Food Specialties in Parsippany, NJ. In this position, he is primarily responsible for providing technical and marketing services for flavors and nutriceuticals to DSM’s Global Key Accounts. Sree also manages a team of technical specialist based in Parsippany, NJ and Delft, Netherlands, investigating novel approaches for taste modulation and flavor enhancement in Savory and Dairy food systems.

Sree received his PhD in Food Science from Rutgers University in New Jersey, specializing in analytical and flavor chemistry. Prior to joining DSM, Sree worked for Beatrice Foods in Fullerton, California and later with ConAgra Foods where he was engaged in basic research, development and innovation for a wide range of consumer food products. Sree has spent the past ten years researching and developing innovative solutions for flavor potentiation particularly for sodium and fat reduction initiatives, as well as bitter mitigation, in foods and beverages. He has served as an Adjunct Instructor at NYU since 2007.

Nancy Restuccia, MS, RD, CDN is the Bariatric Dietitian at the Columbia University Center for Metabolic and Weight Loss Surgery where she has worked for the past 15 years. She developed the nutrition program for the Center and counsels pre- and post WLS patients daily. Dietetics is Nancy’s third career. She started in Marketing Research for the banking and packaged goods industries and then went into executive recruiting.  She has always been driven by her love of helping people.

Lynn Schultz, LCSW is a psychotherapist in private practice with offices in Park Slope and Manhattan, NYC.  Ms. Schultz works with individuals, couples, families and groups facing a wide variety of life issues and psychological disorders.  She has been trained and/or certified in a number of psychotherapeutic approaches including psychodynamic, CBT, DBT, ACT, EMDR and a variety of experiential therapies.  She is also a certified divorce and family mediator.

Ms. Schultz is the Clinical Supervisor and Program Development Consultant and BALANCE eating disorder treatment center and supervises psychotherapists and dietitians individually and in groups.  She is on the executive committee of The Center for the Study of Anorexia and Bulimia (a division of ICP) and involved in the development of the first certification program for dietitians in the treatment of eating disorders.

David St-Jules is a registered dietitian nutritionist (RDN) with expertise in clinical nutrition and nutritional epidemiology. He completed a BSc in Dietetics at the University of British Columbia, and PhD in Nutrition at the University of Hawai’i at Manoa, and trained as a Postdoctoral Fellow in Nutrition at the Harvard School of Public Health. Dr. St-Jules’ research broadly investigates the dietary intakes of individuals with adiposity-based chronic diseases, and the role of nutrition in the pathogenesis and progression of these conditions, in particular pediatric nonalcoholic fatty liver disease. In addition to his appointment as an Adjunct Professor for the Department’s Nutrition and Dietetics Program, Dr. St-Jules is a Postdoctoral Fellow at the Center for Healthful Behavior Change in the New York University School of Medicine.

Lisa R. Young, Ph.D., R.D., C.D.N. is a nationally recognized nutritionist and portion control expert. Dr. Young’s accomplishments include: author, adjunct professor of nutrition at New York University, private practice registered dietitian nutritionist, international lecturer, and media consultant.  

Dr. Young is the author of  The Portion Teller Plan published by Three Rivers Press, a division of Random House. Her research interests focus on the contribution of increasing portion sizes to the US obesity epidemic, and its implications for nutrition education and public policy. As an internationally recognized expert, she regularly lectures, has given keynote presentations, has published academic papers in peer review journals, writes a regular blog for Huffington Post, and is an advocate for portion control. She served as an adviser to the NYC Department of Health on its various portion control initiatives. Dr. Young is routinely called upon by major media outlets as an expert voice on nutrition, diet, and portion control.

Lisa Young is a nutritionist in private practice where she counsels adults and children. Dr. Young has been involved in clinical obesity research studies at the University of Pennsylvania School of Medicine and at St. Lukes-Roosevelt Hospital Center; and has consulted for various weight management programs. She currently consults with various schools educating adolescents on healthy eating. Dr. Young received her doctorate in Nutrition from NYU, and her bachelor’s degree in Economics and Health Care Administration from the Wharton School of the University of Pennsylvania. She is a registered dietitian. The Israel Cancer Research Fund (ICRF) named Young a “Woman of Action.”