I am a a biomolecular nutritionist and registered dietitian with expertise in micronutrients, phytochemicals, functional foods, and advanced metabolism. I am the Carol S. Kennedy Professor of Human Nutrition in the Department of Human Sciences and Senior Director of Ohio State University’s Second-year Transformational Experience Program (STEP).

I lead the Diet & Cardiometabolic Health Lab, where research focuses on the bioavailability of phytochemicals and anti-inflammatory nutrition strategies to prevent cardiometabolic disorders, especially those implicated in hepatocellular carcinoma. My work also investigates how bioactive food components—such as polyphenols from green tea, vitamin E, vitamin C, and other phytochemicals—can reduce chronic inflammation and improve metabolic function

The goal of my translational research is to establish dietary strategies that support cardiometabolic health, providing practical approaches to mitigating the risks of obesity, (pre)diabetes, metabolic dysfunction-associated steatotic liver disease, and vascular endothelial dysfunction. My work combines human clinical trials and preclinical models to explore how dietary interventions can modulate oxidative stress, inflammation, and metabolic health along the gut-liver-blood vessel axis.

I am internationally recognized research have earned awards from the American Society of Nutrition and the OSU College of Education and Human Ecology. Since 2020, I have served as Editor-in-Chief of Nutrition Research and am on the editorial boards of several leading journals for the nutrition field. As Senior Director of STEP, I enhance the second-year student experience at Ohio State, focusing on faculty-student mentoring, student engagement, and curricular innovations that promote student retention, graduation and career-readiness.