Dr. Wendy Dahl is a Professor of Nutritional Sciences and a Nutrition Extension Specialist in the Food Science and Human Nutrition (FSHN) Department. Her primary teaching responsibilities are DIE6241 and DIE6242, graduate courses in advanced medical nutrition therapy, and undergraduate nutritional sciences electives. She has been recognized for teaching excellence by the College of Agricultural and Life Sciences and the North American Colleges and Teachers of Agriculture (NACTA) and is a member of the University of Florida’s Academy of Distinguished Teaching Scholars. She currently serves as the FSHN Honors Coordinator. Dr. Dahl’s Extension efforts focus on increasing evidence-based knowledge of Extension educators, health professionals, and the general public related to wellness-promoting food and nutrition strategies and the promotion of healthful dietary behaviors, as well as malnutrition risk reduction in older adults. Dr. Dahl’s current research interests focus on the relationships between fiber, diet quality, probiotics, and the gut microbiome in health and disease.

Dr. Dahl’s current research interests focus on the role of diet quality, plant foods, fiber, prebiotics, and probiotics on health and wellness, and the mitigation and management of chronic disease through the modulation of the gut microbiota and its activity. She also actively pursues research to inform probiotic efficacy and best practices for probiotic research design. Additionally, Dr. Dahl is actively involved in the scholarship of teaching and learning, exploring ways to improve the student’s learning experiences.

• Google Scholar
• PubMed

• Ph.D. University of Saskatchewan; Nutrition, 2005

• DIE 6241 Advanced Medical Nutrition Therapy 1
• DIE 6242 Advanced Medical Nutrition Therapy 2

Dr. Dahl provides leadership and coordination for statewide and national extension education and outreach efforts to promote knowledge, and increase intentions and behaviors, of county extension faculty and the general public regarding wellness-promoting food and nutrition strategies, and to improve the nutritional well-being of older adults and other populations at risk for malnutrition.