Maggie Lyon

Maggie Lyon, RD-CDN, is a Practitioner in Residence at the University of New Haven’s School of Health Sciences. She serves as Director of the B.S. Nutrition Sciences Program and teaches in the nutrition science food lab. Her affiliations include clinical dietetics at Middlesex Health and leadership roles in nutrition education.

• Education: B.S. in Nutrition (University of New Haven), Dietetic Internships (University of Saint Joseph), A.S. in Baking and Pastry Arts (The Culinary Institute of America), B.A. in Hospitality Management (The Culinary Institute of the Arts), pursuing MBA (University of New Haven).

Her research focuses on the intersection of culinary arts and therapeutic dietary strategies to improve health outcomes, food insecurity, and mindful eating practices. She has extensive experience in hospitality roles (pastry consultant, sous chef, etc.) and advocates for nutrition literacy through media appearances (HuffPost, Men’s Health, Prevention, Parade, Scripps News, ABC TV, News 12).

She is a member of the Academy of Nutrition and Dietetics (national and Connecticut chapter) and ServSafe certified. Her work emphasizes practical cooking skills for dietary interventions and addressing socioeconomic factors in nutrition.