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Food Science and Human Nutrition Department

Food Science and Human Nutrition Department

Dr. Wendy Dahl

Associate Professor

Dr. Wendy Dahl is an Associate 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 DIE6241, 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 actively involved in the scholarship of teaching and learning. 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 nutrition 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.


  • Research


    Dr. Dahl’s current research interests focus on examining the role of fiber and prebiotics in medical nutrition therapy, specifically the role of isolated fibers on various outcomes of chronic kidney disease. She collaborates extensively on studies related to effects of fiber, prebiotics and probiotics on overall health and wellness, gastrointestinal health, immunity and their relationship to gut microbiota. Dr. Dahl is also actively involved in the scholarship of teaching and learning, exploring ways to improve the undergraduate student’s learning experiences.

  • Teaching

    Courses Taught

    • HUN4445 Nutrition and Disease 1
    • DIE6241 Advanced Medical Nutrition Therapy 1
    • DIE6242 Advanced Medical Nutrition Therapy 2
  • Extension

    Dr. Dahl’s primary extension program focuses on food and nutrition issues of the frail elderly, specifically malnutrition and dysphagia management. She has been involved in product development, sensory testing and textural standards for texture-modified foods, nutrition and menu standards for long term care facilities, and leads educational programming to improve the nutrient density, acceptability and texture of foods intended for the frail elderly. In addition, she provides consultation to industry and health care regarding food applications for functional fiber sources and currently provides outreach to industry, food retailers, health professionals and consumers in the development and adoption of wellness-promoting foods and nutrition strategies.

Contact Information

572 Newell Dr.
FSHN Building
Room 207
P.O. Box 110370
Gainesville, FL 32611-0370

Phone: 352 294 3707