Nutrition is revolutionizing personal and public health. We empower consumers, families, patients, and workplaces with science-based guidance for a healthier life.
Work
Health Professionals
Lifelong Learners
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Nutrition and Early Parenthood: How Can Diet Support Child Development?
Sep. 11, 2020 / 9:00AM - 12:00PM (CDT)
Learn the critical role nutrition plays in pregnancy, postpartum, infancy, and early childhood—and how to eat to promote health during these critical life stages.
Nutrition at Home: How To Have a Healthy Kitchen
Oct. 9, 2020 / 9:00AM - 12:00PM (CDT)
How can a household eat healthfully? Learn the how and why of nutritious eating from your grocery store to kitchen.
Taste of Texas 2020
Showcase and Trade Show
Oct. 2, 2020 / 9:00AM - 4:00PM (CDT)
Our 2nd annual CPG showcase features amazing speakers, panel discussions, and a virtual tradeshow for the UT community to engage with the Better-For-You Food and Beverage scene.
Fresh
SproUTing Teachers is bringing their classrooms outdoors with sustainable school gardening
TX Sprouts school garden program improves childhood health
Healthy Eating During COVID-19
Team
Marissa Duswalt Epstein
is the Director of the University of Texas Nutrition Institute and Lecturer in the McCombs Business School and Department of Nutrition. Previously, Marissa led the Health Education, Engagement and Promotion department at Stanford Health Care, and prior, she was The White House Associate Director of the Let's Move! initiative working directly with Michelle Obama. She received her BS in Nutrition with Honors and became credentialed as a Registered Dietitian Nutritionist at the University of Texas at Austin. She earned her MBA at Stanford Graduate School of Business.
Drew Hays
is a Registered Dietitian and professionally trained chef. She received her BS and MA of Nutritional Sciences from the University of Texas at Austin. Her academic interests are food science, clinical adult nutrition, critical care, food and cooking.
Ladia Hernandez
is an Assistant Professor of instructor at the University of Texas. She received her Ph.D. in Nutritional Sciences and her M.S. in Nutritional Sciences/Combined Dietetic Internship through Texas Woman's University. She earned her B.S. in Food and Nutrition from Texas Tech University. Her academic interests include nutritional epidemiology, obesity, maternal and child health, and cancer prevention.
Diane Papillion
is an Assistant Professor of Instructor at the University of Texas in the Nutritional Sciences Department. She is a Registered Dietitian and spent many years working in the field of public health nutrition before joining the faculty at the University of Texas. Her academic interests are community nutrition and sustainable foodservice systems.
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