Jennifer Robinson, PhD, is the Associate Director for the Nutrition Studies Group and the Administrative Director for the Community Health and Prevention Research Master’s Program, both housed in the Stanford Prevention Research center. She received her PhD in Nutrition from UCDavis and has been working in the field of health and wellness for over 20 years. In her personal time, you will find her in a yoga class, hiking, baking and spending time with her daughter and husband.
Diane joined the Nutrition Studies Group in October of 2013. Prior to working at Stanford University, she received her Bachelor of Science in Nutrition and Dietetics at San Jose State University in 2011. Since 2013, she has served on several studies as a diet assessor and research associate for the group until 2019 when she stepped into the role of clinical research coordinator for the RAMP Study. In addition to nutrition, Diane enjoys cooking, the outdoors, traveling, and spending time with her family.
As a registered dietitian, Elizabeth has spent the last decade in various nutrition-related roles ranging from patient counseling to employee well-being programming to teaching. She appreciates the nourishment and pleasure that food provides. But she is also drawn to the many disciplines that share intersections with food - culture, sustainability, politics, and socioeconomics just to name a few. She joined the Nutrition Studies Group in May 2022 as a health educator.
Dalia is a Registered Dietitian and a Certified Diabetes Educator. She has always been interested in both Nutrition research and its application in clinical practice and has worked in both environments. For 14 years she was a clinical dietitian at the Palo Alto Medical Foundation counseling people with diabetes, heart disease, gastrointestinal disorders and other conditions. She understands the power of diet in disease prevention and treatment and in her current role as a research dietitian she strives to elucidate the use of dietary measures to effectively promote optimal health. Some of the studies Dalia has worked on include the effects of a low carb or low fat diet on weight loss, relationship between dietary intake and adipocyte function, the effect of dietary fibers on the microbiome, and personalizing dietary recommendations for optimal blood sugar control.
Erika has been working within the School of Medicine for 8 years in the areas of population health, palliative care and nutrition education. She joins the team as a health educator for the FeFiFo Family and our Maternal-Infant Microbiome studies. Prior to Stanford, Erika earned her Masters in Public Health Nutrition from UC Berkeley, with a focus on equitable food systems and integrating food as medicine in health care. In her personal time, you can find her in the kitchen, exploring in the mountains or curled up with a book and her two black cats.
Antonella Dewell is a Registered Dietitian who has worked at SPRC since January 2007. For 7 years, she was a full-time research study coordinator for Dr. Christopher Gardner, recruiting participants for and running several clinical trials. She then started a part-time private practice, counseling people one-on-one and specialized in the low FODMAP diet for patients with Irritable Bowel Syndrome. She has continued to work with the Nutrition Studies Research Group writing research papers, summarizing data for study participants and helping with various research-related tasks. In her free time, she loves cooking (so much that she took 6 months off to attend culinary school and become a chef), running and dancing Argentine Tango.
Tayler graduated from UC Berkeley in 2021 with her Master of Public Health Nutrition. She is passionate about nutrition policy and equitable food systems. Tayler joined the team in July 2021 as a study coordinator and will be coordinating our FeFiFo Family and our Maternal-Infant Microbiome studies. In her free time, she enjoys hanging out with her cat Timmy, hiking around the Bay Area, and trying new restaurants.
In October 2022, Lindsay joined the Stanford Nutrition group to lead communications for the Stanford Plant-Based Diet Initiative (PBDI). She is an award-winning writer and communications leader who studied creative writing with Julia Alvarez at Middlebury College and went on to become an expert in public relations, advertising, marketing, donor relations, social media, journalism, brand management, measurement practices for ROI, and most recently enhancing writing team efficiency with AI. Her roster of clients spans start-ups, blue chip companies, nonprofits, and major media companies, including the New York Times, National Geographic Traveler, Food Network, Sunbasket, Hannaford Supermarkets, and the Sierra Club.
Linda Koh is a Postdoctoral Research Scholar at the Stanford Prevention Research Center. She completed her PhD in Nursing at the University of Massachusetts Amherst and her MS with a concentration in Public Health at Andrews University. Linda has more than 20 years of nursing experience, including working with and improving health care access for under-resourced and minoritized communities. Her research focuses on plant-based nutrition, health promotion, farm to school programs, and resting energy expenditure in pediatric populations after vertical sleeve gastrectomy. Linda’s long-term goal is to foster academic-community partnerships to co-create sustainable health promotion policies and praxis through community-based nutrition interventions.
Cate Ward, PhD, RD, is a postdoctoral research fellow in the Stanford Prevention Research Center. Cate received her doctoral degree in Metabolic Biology from UC Berkeley, where she characterized metabolic flux changes of the unfolded protein response. She completed her dietetic training at UCSF and continues to see patients through her private nutrition practice. As a fellow, she studies metabolic and microbiome differences across dietary interventions, currently focusing on the FeFiFo-MOMs study.
Community Health and Prevention Research Masters Program
I hope to work in dedicated, diverse, and creative coalitions to advance environmental justice and public health for all. I studied Chemical Engineering at Stanford to learn about air, water, and soil pollution, toxic contamination, and regulatory policy. In Dr. Sattely's lab, I researched the resilient power of natural systems to resist climate change and fuel human and planetary health, studying plants' genetics tools for surviving climate change, drought, and disease, and for producing medicinal and dietary nutrients.
I co-lead unBox, a youth-led organization working to empower the next generation of leaders to fight US food insecurity. Through mentorship, research, advocacy, and organizing, we are working towards a future where everyone has dignified access to healthy, affordable, sustainable food. In CHPR, I aim to build skills that enable me to contribute to efforts to end climate change, poverty, health inequity, and oppression through policy and organized people-power. (she/her)
Community Health and Prevention Research Masters Program
My name is Sohayla Eldeeb and I will be graduating from Stanford in 2023 with a B.S. in Biology. Throughout my undergrade career, I have been involved in the intersection of climate and health, specifically how frontline communities' health is disproportionately at risk. I also work on healthcare sustainability, urging the Stanford Healthcare System to decrease their greenhouse gas (GHG) emissions. Through the CHPR master's program, I will be working on tracking food operations' GHG emissions in hopes of greening hospital systems. My interests include patient health equity, biodesign, and climate policy.
Annie is a senior at Stanford majoring in Human Biology. She is working with the lab to study the impact of diet on blood glucose control through continuous glucose monitoring data in the Keto-Med study. Previously, she was an HB-REX summer intern where she helped develop curriculum for Farm and Food Camp. When not in the lab, Annie can be found cooking, gardening, or running.
Annalisa is a Stanford sophomore majoring in Human Biology and minoring in Earth Systems. She is fascinated by how a plant-based diet can be used to address both human and planetary health issues. She is currently working on identifying diet impacts on athletic performance. In her free time, you can find her curled up with a book and drinking tea.