معرفی
Anne-Marie Gloster is an Associate Teaching Professor in the Department of Epidemiology and Nutritional Sciences Program at the University of Washington School of Public Health. She specializes in culinary nutrition education and has designed innovative courses including Culinary Nutrition Science (the first cooking course at UW since home economics was removed 30 years ago) and Coffee: From Cultivation to Cupping.
Her educational journey began with a BS in Food Science and Human Nutrition from North Carolina State University (1989), followed by an MPH in Nutrition from UNC Chapel Hill (1991), and culminated with a PhD in Educational Leadership, Policy Analysis from NC State (1996).
Gloster's research focuses on how culinary arts and food science education can result in measurable positive changes in healthy eating behaviors, and whether measures of kitchen literacy serve as indicators of health status. Her work addresses important public health challenges including rising obesity rates and food insecurity on college campuses.
She previously served as chief clinical dietician and assistant director of nutrition and food services at UNC Hospital, and brings practical food industry experience from working as a bartender, coffee roaster, and gourmet food store manager before returning to academia.
As an educator, Gloster emphasizes the connection between food, culture, and health, advocating for cooking as a pathway to sustainable healthy eating. She believes that 'good nutrition comes from great food' and works to equip students with culinary confidence and nutrition knowledge to improve their eating habits.
