Natalie Cooke

Natalie Cooke is an Associate Professor and Director of Undergraduate Programs in Nutrition Science at North Carolina State University's Department of Food, Bioprocessing, and Nutrition Sciences. She holds a B.S. in Nutrition Science and Biochemistry (2010), a Ph.D. in Nutrition (2014), and a postbaccalaureate dietetics certificate (2016) from NC State and Meredith College. Her research focuses on improving teaching methodologies and student self-efficacy in nutrition science through qualitative research and service-learning programs.

• Education:
  • B.S. Nutrition Science & Biochemistry (NC State, 2010)
  • Ph.D. Nutrition (NC State, 2014)
  • Postbaccalaureate Dietetics (Meredith College, 2016)

Her teaching philosophy emphasizes creating supportive environments that foster skill mastery and professional development. She teaches courses like NTR 210 (Community Food Security), NTR 301 (Human Nutrition), and supervises internships/research experiences. Dr. Cooke has received numerous awards for teaching excellence, including the Gertrude Cox Award (2020) and CALS Teaching Merit Award (2018).

Professional memberships include NACADA, North American Colleges and Teachers of Agriculture, and the Academy of Nutrition and Dietetics. She actively contributes to groups like the Foods for Health and Well-Being initiative and the Nutrition Faculty team.