Applied Nutrition Faculty & Staff

Ed.D. AT Still University of Health Sciences, Health Education
M.A. Norwich University, Liberal studies
M.P.H. University of Texas Health Science Center, Public Health
M.Sc. Texas Woman’s University, Nutrition Education
B.Sc. University of Central Arkansas, Human Ecology

Public Health Nutrition
Mediterranean Diet
Medical Humanities
International Health Issues

His research interests include cultural competency and diversity in health education practices, public health nutrition, global health, international health (North Africa/Near East emphasis), social justice in public health, medical humanities, public health historiography, and history of preventive medicine.

DCN, Rutgers School of Health Professions
MPH, Tulane School of Public Health and Tropical Medicine, Nutrition
B.A. Michigan State University, Political Philosophy

Neonatal / Pediatric Nutrition
Clinical Nutrition
Sports Nutrition
Vegetarian Diets

Growth in hospitalized infants, especially those with chronic diseases affecting metabolic demand.

Doctor of Health Sciences
A.T. Still University

Master of Science, Nutritional Science
California State University, Los Angeles

Bachelor of Science, Nutritional Science
California State University, Los Angeles

Education
Foodservice
Community Nutrition
Public Health
Research Interests

Orville Bigelow, DHSc, MS, RD is a Registered Dietitian who lives in Palm Springs, California.  He completed his Coordinated Dietetics Program with California State University, Los Angeles (CSULA).  He has an Associate of Arts degree in General Science from Santa Monica College, a Bachelor and Master of Science degree in Nutritional Science from CSULA, and a Doctorate of Health Sciences degree from A.T. Still University.  He also has a Certificate in Alternative Nutrition from CSULA and a Certificate in Value-based Health Care from the Dartmouth Institute (part of Dartmouth College).

Dr. Bigelow has worked in various areas of nutrition, but much of his focus has been in education, public health, and community nutrition.  He also has experience working in foodservice and in clinical settings.  He has a strong interest in population health, patient centered medical homes, and the role that social media and networking play in promoting health and wellness.

Nutrition education for health professionals and artificial intelligence implementation for healthcare and educational settings.

MSN, Wilkes University, Nursing Education

Health promotion and disease prevention through nutrition.
Interdisciplinary approaches to teaching and learning.
Curriculum development.
Integration of nutrition science into healthcare education.
Evidence-based teaching strategies.
Applied nutrition biochemistry.
Applied Anatomy and physiology.
Food service operations and food safety

Effects of nutrition education on health and clinical outcomes. Evidence-based nutritional strategies for the prevention and management of chronic kidney disease and cardiovascular disease. Development of engaging and collaborative teaching practices in nursing and nutrition education. Collaborative education models that integrate nursing, nutrition science, and healthcare practice.

Ph.D. Florida State University, Human Nutrition
M.S. Florida State University, Nutrition and Food Science
B.A. University of Southern Maine, Psychology

Marie Boyle, PhD, RD, received her BA in psychology from the University of Southern Maine and her MS and PhD in nutrition from Florida State University. She has 30+ years’ experience in the nutrition field and has been a course facilitator at UNE since 2018. She is also a registered dietitian. A former university department chair, she has developed and taught a variety of courses in the field of nutrition and public health. She is author of two college textbooks: 1) The community nutrition textbook–Community Nutrition in Action and 2) the basic nutrition textbook—Personal Nutrition. She served as editor-in-chief of the Journal of Hunger and Environmental Nutrition for 20 years and is a member of the Academy of Nutrition and Dietetics and the American Public Health Association. Her areas of expertise include community nutrition, nutrition and aging, consumer nutrition trends, environmental nutrition, and nutritional biochemistry.

Ph.D., Applied Health Science, Augusta University

M.S., Biology, East Carolina University

B.S., Biology, Erskine College

Public health research and health outcomes

Quantitative and qualitative research methods

Data analysis (Stata, SAS, Excel, NVivo)

Research design, program evaluation, and reproducible science

Online, hybrid, and adult-learner instruction

Curriculum development and instructional technologies

Anatomy and physiology, health management, and wellness education

Grant writing and project leadership

My research focuses on understanding best research practices and improving the quality, consistency, and societal impact of scientific work. As a postdoctoral research fellow, I study the research patterns of Nobel Laureates, examining productivity trajectories, collaboration networks, and long-term knowledge development, to inform strategies that strengthen scientific training and public health scholarship.

Additional interests include research integrity, reproducibility, and the development of data-driven tools that support students, women, and minority researchers in advancing their academic careers. My background also includes clinical trials coordination, cytogenetics benchwork, and applied public health research, giving me a broad interdisciplinary foundation that informs both my teaching and scholarly work.

Ph.D. Albert Einstein College of Medicine, Biomedical Sciences (Clinical Investigation track)
M.S. Marywood University, Nutrition
B.A. Saint Joseph’s University, English, Biology minor

Nutritional epidemiology and population health
Clinical and translational research
Study design, methods, and data analysis
Online teaching and course development
Pediatric and Family Nutrition
Evidence-based nutrition counseling
Behavioral change theories

Dr. Conlon’s research explores how parent feeding practices and the home environment shape children’s weight management and health behaviors. Her work includes evaluating a randomized clinical trial of a family-based weight management program that examined dietary intake, physical activity, and the home food environment among low-income urban and underserved youth. She is also the founder of From the Start Nutrition, LLC, where she delivers evidence-based nutrition therapy for pediatric feeding disorders, picky eating, eating disorders, and family nutrition needs across the lifespan. Her work bridges epidemiology, nutrition science, and hands-on feeding support, with a strong emphasis on translating research into practical, real-world interventions for children and families.

M.S. University of Pittsburgh, Nutrition and Dietetics

B.S. University of Pittsburgh, Nutrition and Dietetics

Sports Nutrition

Sport Science

Exercise Physiology

Hydration and Environmental Physiology

Food Service Systems

Online Course Design

Curriculum Development, Implementation and Evaluation

Nutrition education surrounding sport and performance nutrition for athletic populations and fitness-centered individuals. Body composition, weight management, and periodized programming. Interaction between mesocycle and microcycle sport training changes and nutrition intervention. Nutrition needs for rehabilitation and recovery during return-to-play process, specifically in aesthetic sports and arts (ballet, dance, gymnastics).

M.S. Central Michigan University, Nutrition and Dietetics
B.S. University of Wisconsin- Madison, Nutrition and Dietetics

Disease management: diabetes, kidney disease, GI disorders, nutrient deficiencies
Project Management/Leadership Development
Online Course Design
Curriculum Development, Implementation and Evaluation

Ph.D. Texas A&M University, Health Education
M.S. Howard University, Nutrition
B.S. Howard University, Nutritional Sciences (Coordinated Dietetics Program)

Nutrition Education
Health Education
Qualitative Research Methods

Food justice and food security for low resource communities.
The relationship between food and culture; acculturation and the influence of assimilation on immigrant foodways. In particular, how these impact and influence the eating behaviors of Caribbean American immigrants.

Ph.D., Food Science and Human Nutrition
University of Florida

M.S., Food and Nutrition
Florida State University

B.S., Food and Nutrition
Florida State University

One Health

Environmental Nutrition

Nutritional Toxicology

Applied Research

Education

Dr. Beth Falls began her career as a pediatric pulmonary dietitian at Phoenix Children’s Hospital. She received her Ph.D. in Human Nutrition from the University of Florida in 1993 where she conducted research to identify, standardize and test biochemical parameters to assess nutritional status in humans. She was on the faculty in the Department of Human Nutrition, Foods, and Exercise at Virginia Tech University, before returning to her home state of Florida and joining the staff at Harbor Branch Oceanographic Institution as Deputy Director of Education. Since 2009, Dr. Falls has worked as a research scientist at the Ocean Research & Conservation Association – an independent non-profit organization focused on solving problems caused by water pollution. ORCA takes a One Health approach to their work. One Health – as defined by the Centers for Disease Control and Prevention – recognizes that the health of people is connected to the health of animals and the environment. Dr. Falls is particularly interested in the overlap between environmental and human health.

The overlap between human and environmental health, particularly as it relates to nutritional requirements.

M.S. University of Maine, Food Science and Human Nutrition
B.S. University of Maine, Food Science and Human Nutrition

Geriatric nutrition
Clinical nutrition – acute care and long-term care
Food service management
Menu development

Graduate thesis included topics on food sustainability and its impact on the eating habits of college students.

Ph.D. Tufts Friedman School of Nutrition Science and Policy, Nutritional Epidemiology
M.S.P.H. Johns Hopkins Bloomberg School of Public Health, Public Health
B.A. Cornell University, Psychology

Lifestyle Medicine
Nutritional Epidemiology
Dietary Assessments
Research Methods

Micaela Karlsen, PhD, serves as Director of the Lifestyle Medicine Economic Research Consortium from the American College of Lifestyle Medicine and the Lifestyle Medicine Institute, as well as co-investigator on the Adhering to Dietary Approaches for Personal Taste (ADAPT) Study from Tufts University. She is the author of A Plant-Based Life and a contributor to the New York Times bestseller Forks Over Knives: The Plant-Based Way to Health, Micaela created and maintains PlantBasedResearch.org, an online library of original, peer-reviewed research studies relevant to plant-based nutrition, as well as SustainableDiet.com, a 3-month transition program for supporting successful and permanent transitions to plant-based diets. Her expertise is in dietary patterns, plant-based nutrition and nutritional adequacy, and predictors of successful behavior change. She holds a PhD in Nutritional Epidemiology from the Tufts Friedman School of Nutrition Science and Policy and a Masters degree in Human Nutrition from the Johns Hopkins School of Public Health.

Lifestyle medicine practice and implementation, focusing on health outcomes among lifestyle medicine patients as well as facilitators and barriers of programming. Other research includes development and validation of dietary assessment tools, methods and patient outcomes related to medication deprescribing following lifestyle interventions, and diabetes interventions with a goal of remission.

M.S. University of Maine, Food Science and Human Nutrition
B.S. University of Maine, Food Science and Human Nutrition

Clinical Nutrition with a focus in renal nutrition and diabetes management
Foodservice Management
Community Nutrition with a focus in food insecurity

Published research focused on the effectiveness of nutrition education programs for the low- income population in Maine. Other research interests include effective communication styles and motivational interviewing techniques to promote behavior change in patients with diabetes, cardiac disease, and chronic kidney disease/end stage renal disease.

Ph.D. University of Maine, Food and Nutrition Sciences
M.S. University of Maine, Food Science and Human Nutrition
B.S. University of New Hampshire, Nutritional Science

Motivational Interviewing (member of the Motivational Interviewing Network of Trainers)
Self-Determination Theory
Weight Neutral Care

Health behavior change and autonomy-supportive communication, with an emphasis on integrating Motivational Interviewing and Self-Determination Theory. Other research includes interprofessional education and weight neutral healthcare.

Bay Path University, Doctor of Education, Higher Education Leadership and Organizational Studies
University of Delaware, Dietetic Internship
Syracuse University, Master of Science
Binghamton University, Bachelor of Arts

Nutrition Support
Nutrition and Dietetics Management and Leadership
Nutrition Counseling and Education
Nutrition Advocacy
Interprofessional Education
Marketing and Communications

Competency-Based Education
Dietetic Internship, Student Perspectives
Evidence-Analysis

Thomas Merrow graduated with a Master’s of Science from the University of Maine, Orono, within the department of Food Science and Human Nutrition. Thomas’s thesis research focused on the morphological and biochemical effects of wild blueberries and the metabolic syndrome.

Thomas completed his dietetic internship at Southern Maine Health Care, Biddeford Maine, where he specialized in clinical and community nutrition with an adjunct concentration in public policy.

Thomas has taught as a graduate assistant for courses focusing on medical nutrition therapy and introductory nutrition. He has also been a guest lecturer for sports nutrition therapy and HIV/AIDS medical nutrition therapy at the University of Maine. Recent related academic concentrations focused on, obesity and diabetes, cardiovascular disease as well as complementary alternative nutrition.

Thomas is a member of the Maine Academy of the Nutrition and Dietetics (MAND), is involved in the annual MAND conferences, and has attended the Public Policy Workshop held in Washington D.C. to advocate for nutrition related bills.

Thomas has participated in several community awareness building efforts concerning food, food production, food access and raising community awareness about the importance of understanding good nutrition as well as food issues in public awareness for policy and institutional healthcare nutritional approaches.

M.S. University at Buffalo, Human Nutrition
B.S. Buffalo State College, Nutrition and Dietetics

Food Product Development
Food Science, Food Systems and Sustainability
Scientific & Regulatory Affairs

M.S. Johnson & Wales University, Nutrition Science
B.S. Boston University, Nutrition Science

LGBTQIA+ Health
Eating Disorders
Health and Wellness

Master of Science
New York Chiropractic College

Undergraduate degree
University of California, Berkeley

Kathy Pollard has been a nutrition instructor and educator for many years and been teaching online since 2011. She earned her Master of Science degree in applied clinical nutrition with honors from New York Chiropractic College, and her undergraduate degree in mass communications from the University of California, Berkeley. Kathy also has training in motivational interviewing and a certificate in plant-based nutrition from the T. Colin Campbell Center for Nutrition Studies. In fact she spent six years instructing this program, of which is the most popular online certification course delivered through eCornell.

Kathy is co-founder of the SustainableDiet.com, an online support program that supports people to successfully transition to a whole food, plant-based diet for health.

Through her research, writing and speaking, Kathy focuses on the sustainability of food choice. She is author of the upcoming book, Climate Party! Kathy also serves on the Board of Directors for the annual Plant-Based Prevention of Disease Conference.

M.S. University of New England, Applied Nutrition
Dietetic Internship, Keene State College
B.S. University of Massachusetts Amherst, Dietetics & Human Nutrition

Nutrition Counseling
Health Behavior Change
Nutrition Education
Motivational Interviewing
Eating Disorders
Community Nutrition

Nutrition counseling modalities to support individuals with eating disorders and co-morbid mental health diagnoses. Weight inclusive healthcare, social determinants of health, and health equity.

Ph.D. Tufts University, Biochemical and Molecular Nutrition
M.S. Tufts University, Biochemical and Molecular Nutrition
B.S. University of New England, Medical Biology

Nutrition and mental health
Nutrition and gut health
Randomized controlled trials
Research study design
Data analysis
Scientific writing

Nutrition and mental health/Nutritional psychiatry
Gut-Brain axis
Neurodevelopmental disabilities
Learning and cognition
Family health

Phd. Trident University, Health Sciences – Global Health Researcher/Educator
MS Ed. Kaplan University, Education – Higher Education and Instructional Technology
MSNW. Benedictine University, Nutrition and Wellness
MPH. Benedictine University, Public Health

Nutrition Research
Food Systems and Sustainability
Community Nutrition
Curriculum Development and Online Course Development
Interprofessional Education

Nazia Sadat is current a Registered Dietitian working for United Health Group. She is also an instructor at Oakton Community College in Des Plaines, IL and DePaul University, Lincoln Park, IL.

Nazia received her Bachelor of Science in Nutrition from Benedictine University in Lisle, IL. She then went onto complete her Master of Science in Nutrition and Wellness (MSNW) and Masters of Public Health (MPH) alongside her Dietetic Internship at Benedictine University. She then worked for Kaplan University for their Nutrition Department as an adjunct instructor. She has also worked as a clinical dietitian for Good Samaritan Hospital. While at Kaplan Nazia completed her Master of Science in Education in Instructional technology (MS Ed.). Nazia is currently working on her PhD in Health Sciences.

Nazia’s Master’s thesis focused on the comparison between measured and predicted resting metabolic rate in healthy college students. Some of Nazia’s professional interests include instructional design and designing nutrition courses/materials; nutrition support, obesity prevention in children, disease prevention and clinical research.

Publications:

Sadat, N (2006). Comparison between measured and predicted resting metabolic rate in healthy college students. Thesis submitted in partial fulfillment of the requirement for the degree of MSNW and MPH.

Sadat-Ali M, Al Elq A, Al-Farhan M, Sadat N (2013). Fortification with vitamin D: Comparative study in the Saudi Arabian and US markets. Journal of Family and Community Medicine. 2013;20:49-52

Research interests focus on the intersection of nutrition education and digital learning. Exploring innovative strategies for improving nutrition knowledge among adult through effective curriculum design, online/hybrid instruction, and experiential learning. Additional research interests involves technology-enhanced nutrition interventions, health behavior change, and the development of evidence-based wellness programs that integrate motivational interviewing and instructional design principles.

Ph.D. Texas Tech University, Family and Consumer Sciences Education
M.S. University of Central Arkansas, Dietetics
B.S. University of Central Arkansas, Dietetics

Community Nutrition
Sustainable Agriculture
School and Community Gardens
Childhood Obesity Prevention
Rural Health
Food Insecurity

Research and education within the community, especially related to food insecurity, rural health, food pantries and childhood obesity prevention.

Ph.D. The Pennsylvania State University, Nutritional Sciences
R.D. Johns Hopkins Bayview Medical Center, Dietetic Internship
B.S. Miami University, Nutrition

Nutrition Policy
Maternal and Child Nutrition
Diet Assessment Methods and Metrics
Program and Policy Evaluation using Mixed-Methods
Participatory Research Methods

The design, implementation, and evaluation of programs and policies using mixed-methods research to improve the health, nutrition, and diet of vulnerable populations globally. Other areas of research include advancing global harmonization of dietary assessment by identifying dietary assessment methods and metrics suitable for population-level monitoring.

DCN, Clinical Nutrition, Maryland University of Integrative Health
MS, Applied Clinical Nutrition, New York Chiropractic College
MBA, Business Administration, St. Joseph’s College
MPH, Public Health, University of New England
BS, Health Sciences, University of Southern Maine
AS, Dietetic Technology, Southern Maine Community College

Integrative Nutrition for Mental Health
Food Insecurity and Vulnerable Populations
Nutrition Impact on Criminal Behavior
Systemic Inflammation
Gut Brain Connection
Online Delivery of Educational Content

Leanne Skehan has been a course facilitator at UNE for over eight years and has taught a variety of courses in the field of public health and nutrition. Leanne received her Doctorate in Clinical Nutrition degree at Maryland University of Integrative Health. She also has Masters degree in Applied Clinical Nutrition (MSACN) from New York Chiropractic College, Masters of Public Health (MPH) from the University of New England and her Masters of Business Administration from Saint Joseph’s College.

Leanne works at Tufts Health Plan in the Department of Population Health and Wellness (Watertown, MA). She leads a team with a focus on managing disease management programs and vendors. Leanne’s prior places of employment include the Healthy Community Coalition (Farmington, ME) and the Women, Infants, and Children Program (Auburn, ME).

Leanne’s research interests include developing effective health and wellness related programs that promote behavior change in populations. Other research interests include inflammation, the microbiome, pre-diabetes, eating disorders, how the social determinants of health impact nutrition and overall health.

Leanne lives in Farmingdale, Maine. Outside of work and school she enjoys running, reading, and spending time with family, especially her eight-year-old nephew.

My research interests center on the intersection of nutrition and interdisciplinary care models, with a particular focus on how nutritional status influences mental health disorders through the gut–brain axis. I am also deeply engaged in exploring the impacts of food insecurity on health outcomes and investigating the role of nutrition in the prevention and rehabilitation of criminal behavior. Additionally, I am interested in the emerging applications of artificial intelligence in public health, particularly how AI can enhance assessment, intervention design, and population-level health strategies.

Increasing engagement in health plan disease management programs.

D.C.N Kansas University Medical Center, Clinical Nutrition
M.S. Logan University, Nutrition and Human Performance
B.S. University of New Hampshire, Dietetics

Sports Performance Nutrition
Cognitive Performance Nutrition
Concussion Recovery

The intersection of nutrition, brain performance, and athletic excellence; exploring how evidence-based cognitive performance nutrition can enhance focus, decision-making, resilience, and overall mental readiness in athletes, while also supporting long-term brain health. Other interests include advancing education in this emerging field, ensuring that sports dietitians, students, and high-performing individuals have the knowledge and tools to apply brain-focused nutrition strategies in practice.

M.S. University of New England, Applied Nutrition
B.S. Quinnipiac University, Health Science Studies

Eating Disorders/Disordered Eating
Sports Dietetics
LGBTQ+ Health

My research interests land at the intersection between eating disorders and athletes. I am particularly interested in the interplay between RED-S and specific eating disorders, such as ARFID. Further, both my research and practice interests also expand into LGBTQ+ health; particularly providing access to educational resources and care for LGBTQ+ folks that need support with both general health education and with eating disorders as well.

M.S. Florida International University, Dietetics & Nutrition
B.S. Furman University, Health & Exercise Science

Registered Dietitian (RD) by the Commission on Dietetic Registration
Certified Exercise Physiologist (EP-C) by the American College of Sports Medicine

Sports Nutrition
Public Health Nutrition
Medical Nutrition Therapy
Nutrition Counseling
Food Service & Management

My research interests focus on sports nutrition and public health nutrition. Within public health nutrition, I am specifically interested in nutrition education and assistance for underserved, at-risk populations.

M.S. Washington State University – Dietetics, Nutrition, and Exercise Physiology
B.S Bastyr University – Nutrition

Women’s Health
Performance Nutrition
Health Leadership & Program Management