April 18, 2017
Elena Carbone, Associate Professor of Nutrition, has been named a Fellow of the Academy of Nutrition and Dietetics (FAND). The designation recognizes Academy members who have distinguished themselves among their colleagues, as well as in their communities, by their service to the dietetics profession and by optimizing the nation's health through food and nutrition.
According to the Academy of Nutrition and Dietetics, being a Fellow signifies not only “tenure” in the dietetics profession, but also living the Academy’s values of customer focus, integrity, innovation and social responsibility. With over 100,000 credentialed practitioners, the Academy of Nutrition and Dietetics is the world’s largest organization of food and nutrition professionals. Members of the Academy play a key role in shaping the public's food choices, thereby improving its nutritional status, and in treating persons with illnesses or injuries. Members offer preventive and medical nutrition therapy services in a variety of settings.
“I’ve been a member of the Academy of Nutrition and Dietetics for over 30 years,” says Carbone. “I’m honored to now be among its Fellows.”
Carbone has been a faculty member at the University of Massachusetts Amherst since 2000, serving as Graduate Program Director for the Department of Nutrition since 2007. In 2012, she became the Founding Director of the Community-Engaged Research Program in the UMass Amherst Commonwealth Honors College. She has been chosen for the Society for Nutrition Education and Behavior’s (SNEB) Mid-Career Award, and is a past recipient of the Distinguished Graduate Mentor Award, Distinguished Academic Outreach Award for Research, and the College Outstanding Teacher Award from the University of Massachusetts Amherst.
Carbone’s research focus is in community settings, examining how low income, culturally diverse populations (adults and children) with limited literacy skills attend to and process health information related to obesity prevention, diabetes management, cancer control, and food safety. She uses primarily a qualitative approach (individual interviews, focus groups, and observations) to collect her data. She is also interested in the use of new technologies to enhance pedagogical practices.