Janice Dowell

Janice Dowell serves as an Adjunct Lecturer in the College of Health Professions at Rosalind Franklin University of Medicine and Science, where she leverages her expertise as a Registered Dietitian Nutritionist specializing in culinary medicine and wellness. Her work integrates nutritional science with culinary arts to advance community health outcomes through practical, evidence-based approaches.

Her academic credentials include:

• Master of Nutrition and Clinical Dietetics from Rosalind Franklin University
• Master of Health Professions Education with Health Promotion focus from Governors State University
• Culinary Arts degree

Dr. Dowell's research centers on culinary medicine applications for health promotion, emphasizing outpatient nutrition education and community wellness programs. She co-authored the OER textbook 'Introduction to Human Nutrition,' demonstrating her commitment to accessible educational resources. Her professional philosophy bridges theoretical nutrition knowledge with hands-on culinary techniques to address real-world health challenges.

As an active member of the Academy of Nutrition and Dietetics—including the Food and Culinary Professionals and Vegetarian Nutrition practice groups—she has held elected roles in local dietetic associations and academic senates. She currently contributes to multiple academic advisory boards, shaping curriculum development and professional standards in nutrition education.