Dr. Wendy J. Dahl


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.

Link to EDIS Extension Publications:


Associate Professor