Nutrition is revolutionizing personal and public health. We empower consumers, families, patients, and workplaces with science-based guidance for a healthier life.
Nov. 13, 2020 / 9:00AM - 12:00PM (CDT)
Learn the dietary patterns that truly support health over a lifetime—and what trends to avoid in your pursuit of trustworthy nutrition information.
Nov. 18, 2020 / 4:00PM - 5:00PM (CDT)
Learn about evidence-based results of school gardening programs on health, nutrition and academics, as well as strategies to help you sustain a thriving school garden.
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.
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.
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.
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.