Dr. Kristi M. Crowe-White, RD

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BS          Nutrition, Samford University

​MS         Food Science, University of Maine

PhD        Food Science & Nutrition, University of Maine

Fellow    National Science Foundation

RD          University of Alabama at Birmingham

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Kristi Crowe-White, PhD, RD is an associate professor in the Department of Human Nutrition at the University of Alabama. She received her PhD at the University of Maine where she held a doctoral fellowship with the National Science Foundation. Her dietetic training was completed at the University of Alabama-Birmingham. Dr. Crowe-White’s research focuses on understanding the influence of bioactive food compounds and functional foods on clinical outcomes of cardiometabolic disease.  Further, her lab examines the role of bioactive food compounds and dietary patterns on gut microbial composition and gut-derived metabolites on cardiometabolic disease and aging.  Dr. Crowe-White has funding from agencies such as the National Institutes of Health National Cancer Institute and the Office of Dietary Supplements, the American Heart Association, and the Academy of Nutrition and Dietetics among others.  As a result of this body of research, she co-authored the first ever dietary guideline on bioactive food compounds (flavan-3-ols) and the Academy of Nutrition and Dietetics Position Paper on Functional Foods.  Additionally, she serves as a media spokesperson for the Institute of Food Technologists to advance the scientific understanding of nutrition in the prevention of chronic disease.

Curriculum Vitae​​
​Awards and Honors