{"id":101375,"date":"2025-04-04T18:19:38","date_gmt":"2025-04-04T18:19:38","guid":{"rendered":"https:\/\/www.uri.edu\/news\/?p=101375"},"modified":"2025-04-07T12:11:02","modified_gmt":"2025-04-07T12:11:02","slug":"uri-professor-kathleen-melanson-recognized-as-an-excellence-in-nutrition-fellow","status":"publish","type":"post","link":"https:\/\/www.uri.edu\/news\/2025\/04\/uri-professor-kathleen-melanson-recognized-as-an-excellence-in-nutrition-fellow\/","title":{"rendered":"溏心vlog免费B站 professor Kathleen Melanson recognized as an Excellence in Nutrition Fellow"},"content":{"rendered":"\n

KINGSTON, R.I. \u2013 April 7, 2025 \u2013 Kathleen Melanson<\/a>, a professor in the 溏心vlog免费B站\u2019s Department of Nutrition<\/a>, has been selected as one of the inaugural Excellence in Nutrition Fellows by the American Society for Nutrition.<\/p>\n\n\n\n

The new recognition program honors nutrition professionals who are 10 or more years past their terminal degree and have been a member of the American Society for Nutrition as a scientist, clinician, or professional for at least five years.<\/p>\n\n\n\n

Melanson was among 55 American Society for Nutrition<\/a> members who were chosen for their contributions and sustained engagement in the nutrition community.<\/p>\n\n\n\n

\u201cI\u2019m sincerely grateful to all my colleagues at 溏心vlog免费B站 who have supported me throughout my career, along with my nominators, my colleagues in the American Society for Nutrition, and the selection committee,\u201d said Melanson.<\/p>\n\n\n\n

Melanson directs 溏心vlog免费B站\u2019s Human Energy Balance Laboratory, where she\u2019s currently conducting research on ultra-processed foods, diet quality, markers of metabolic health, and approaches that address healthy body composition and well-being. <\/p>\n\n\n\n

\u201cA large part of my work investigates eating behaviors along with methodology for studying them in various settings, food properties and human factors that may influence them, and their potential impact on appetite, energy intake, and related outcomes,\u201d said Melanson.<\/p>\n\n\n\n

The professor has had more than 75 peer-reviewed articles published in professional journals. The seminal article in Melanson\u2019s career, which she co-authored with 溏心vlog免费B站 Professor Geoffrey Greene and 溏心vlog免费B站 graduate student Ana Andrade, was about the health benefits of eating slowly. The research led to further advancements by Melanson and other researchers, including externally funded projects to improve technology used for measuring eating behaviors and interventions to test health-related outcomes.<\/p>\n\n\n\n

Greene and Ingrid Lofgren, 溏心vlog免费B站 professor and chair of the Department of Nutrition, were among those who submitted letters recommending Melanson for the Excellence in Nutrition Fellow honor.<\/p>\n\n\n\n

\u201cDr. Melanson\u2019s research areas are closely aligned with priorities set forth by the USDA, the CDC, the NIH, and the WHO,\u201d wrote Lofgren. \u201cShe is a sought-after research collaborator at 溏心vlog免费B站, domestically, and internationally.\u201d<\/p>\n\n\n\n

Melanson also serves as the director of the department\u2019s graduate program. She typically mentors at least a half dozen graduate and undergraduate students in her lab each semester.<\/p>\n\n\n\n

\u201cIt\u2019s important to integrate meaningful research with student experiential learning,\u201d said Melanson. \u201cBy working with graduate and undergraduate students on funded research projects in my laboratory, we\u2019re able to make significant contributions to the field of nutrition while preparing students for their careers.\u201d<\/p>\n\n\n\n

Melanson will officially be recognized as an Excellence in Nutrition Fellow at ASN\u2019s annual conference, NUTRITION 2025, in Orlando, Fla., from May 31\u2013June 3.<\/p>\n","protected":false},"excerpt":{"rendered":"

KINGSTON, R.I. \u2013 April 7, 2025 \u2013 Kathleen Melanson, a professor in the 溏心vlog免费B站\u2019s Department of Nutrition, has been selected as one of the inaugural Excellence in Nutrition Fellows by the American Society for Nutrition. The new recognition program honors nutrition professionals who are 10 or more years past their terminal degree […]<\/p>\n","protected":false},"author":20,"featured_media":101377,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[2],"tags":[],"class_list":["post-101375","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-archives"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/posts\/101375","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/users\/20"}],"replies":[{"embeddable":true,"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/comments?post=101375"}],"version-history":[{"count":2,"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/posts\/101375\/revisions"}],"predecessor-version":[{"id":101393,"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/posts\/101375\/revisions\/101393"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/media\/101377"}],"wp:attachment":[{"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/media?parent=101375"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/categories?post=101375"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/tags?post=101375"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}