- Emeritus Faculty
- Extension Faculty
- Acosta, Laura MS, RDN, CSSD, LDN
- Ahn, Soohyoun, Ph.D.
- Archer, Douglas L., Ph.D.
- Baker, George L., Ph.D.
- Bartoshuk, Linda M., Ph.D.
- Borum, Peggy R., Ph.D.
- Cagampang, Gloria, Ph.D.
- Collins, James F., Ph.D.
- Cousins, Robert John, Ph.D.
- Dahl, Wendy J., Ph.D.
- Danyluk, Michelle D., Ph.D.
- Gankofskie, Beth, PhD., RDN
- Goodrich Schneider, Renée, Ph.D.
- Gregory, Jesse F., Ph.D.
- Gu, Liwei, Ph.D.
- Kauwell, Gail Ph.D., RDN, LDN
- Knutson, Mitchell D., Ph.D.
- Kowalewska, Agata, Ph.D., R.D.
- Langkamp-Henken, Bobbi, Ph.D., R.D.
- Marshall, Maurice R., Ph.D.
- Mathews, Anne E. Ph.D., R.D.N.
- Percival, Susan S., Ph.D.
- Rampersaud, Gail, M.S., R.D.N., L.D.N.
- Sarnoski, Paul, Ph.D.
- Schneider, Keith R., Ph.D.
- Sims, Charles A., Ph.D.
- Sitren, Harry S., Ph.D.
- Turner, Elaine, Ph.D.
- von Castel-Roberts, Kristina, Ph.D., RDN, LDN
- Wright, Anita, Ph.D.
- Yang, Weihua (Wade), Ph.D.
- Graduate Students
- Postdoctoral Associates
Dahl, Wendy J., Ph.D.
http://fshn.ifas.ufl.edu/wp-content/uploads/Dahl_W_MNedits-175x2023.jpg Assistant Professor
572 Newell Dr.
P.O. Box 110370
Gainesville, FL 32611-0370
Phone: 352.392.1991 ext. 224
Ph.D. University of Saskatchewan; Nutrition, 2005
Dr. Dahl’s current research interests focus on examining the role of fiber and prebiotics in medical nutrition therapy, specifically the role of isolated fibers on various outcomes of chronic kidney disease. She collaborates extensively on studies related to effects of fiber, prebiotics and probiotics on overall health and wellness, gastrointestinal health, immunity and their relationship to gut microbiota. Dr. Dahl is also actively involved in the scholarship of teaching and learning, exploring ways to improve the undergraduate student’s learning experiences.
Dr. Dahl’s primary extension program focusses on food and nutrition issues of the frail elderly, specifically malnutrition and dysphagia management. She has been involved in product development, sensory testing and textural standards for texture-modified foods, nutrition and menu standards for long term care facilities, and leads educational programming to improve the nutrient density, acceptability and texture of foods intended for the frail elderly. In addition, she provides consultation to industry and health care regarding food applications for functional fiber sources and currently provides outreach to industry, food retailers, health professionals and consumers in the development and adoption of wellness-promoting foods and nutrition strategies. Link to EDIS Extension Publications: http://edis.ifas.ufl.edu/topic_a19618954
HUN4445 Nutrition and Disease 1
DIE6241 Advanced Medical Nutrition Therapy 1
DIE6242 Advanced Medical Nutrition Therapy 2
Dahl WJ, Ford AL, Whiting SJ. 2013. Visiting faculty from abroad: contributing to global competency of nutrition students at Hawassa University, Ethiopia. NACTA J, 57(3a), 111-114.
Dahl WJ, Ford AL, Gal N. Food and nutrition practices and education needs in Florida’s adult family care homes. Journal of Extension. Accepted.
Dahl WJ, Ford AL, Turner RE. 2013. Perspectives on agricultural and life sciences undergraduate research experience. NACTA J, 57(3). Available at: http://www.nactateachers.org/attachments/article/2093/9%20Dahl%20NACTA%20Journal%20Sept13.pdf
Kebebu A, Whiting SJ, Dahl WJ, Henry CJ. 2013. Formulation and acceptability testing of a complementary food with added broadbean (Vicia faba) in southern Ethiopia. African Journal of Food, Agriculture, Nutrition and Development, 13(3). http://www.ajfand.net/Volume13/No3/Afework13035.pdf
Viveky N, Dahl WJ, Whiting SJ. 2013. Should an anti-inflammatory diet be used in long-term care homes? Healthy Aging Research, 2, 1-9.
Salmean YA, Zello GA, Dahl WJ. 2013. Foods with added fiber improve stool frequency in individuals with chronic kidney disease with no impact on appetite or overall quality of life. BMC Research Notes, 6:510. Available at: http://www.biomedcentral.com/1756-0500/6/510
Langkamp-Henken B, Nieves, Jr. C, Culpepper T, Radford A, Girard S-A, Hughes C, Christman MC, Mai V, Dahl WJ, Boileau T, Jonnalagadda SS, Thielecke F. 2012. Fecal lactic acid bacteria increased in adolescents randomized to whole-grain but not refined-grain foods, whereas inflammatory cytokine production decreased equally with both interventions. J Nutr, 142, 2025-32.
Dahl WJ, Foster LM, Tyler RT. 2012. Review of the health benefits of peas (Pisum savitum L.). Br J Nutr,108,S3-S10.
Foster LM, Tompkins T, Dahl WJ. 2011. A comprehensive post-market review of studies on a probiotic product containing Lactobacillus helveticus R0052 and Lactobacillus rhamnosus R0011. Beneficial Microbes, 2(4), 319-334.
Dahl WJ. 2011. Meeting the vitamin D requirements of the elderly. AgroFood Industry Hi-tech, 22(4), 41-43.
Dahl WJ, Niebergall EJ, Owen RJ. 2011. Implications of fiber inadequacy in the ketogenic diet: A case study. Infant, Child and Adolescent Nutrition, 3(5), 288-290.
Hughes C, Davoodi-Semiromi Y, Colee J, Culpepper T, Dahl WJ, Mai V, Christman M, Langkamp-Henken B. 2011. Galactooligosaccharide supplementation reduces stress-induced gastrointestinal dysfunction and days of cold or flu: a randomized, double-blind, controlled trial in healthy university students. Am J Clin Nutr, 93, 1305-1311.
Flogan C, Dahl WJ. 2010. Fiber fortification improves gastrointestinal function and decreases energy intake in children with a history of constipation. Infant, Child and Adolescent Nutrition, 2 (5), 312-317.
Hill JE, Fernando WMU, Zello GA, Tyler RT, Dahl WJ, Van Kessel AG. 2010. Improvement of the representation of bifidobacteria in fecal microbiota metagenomic libraries by application of the cpn60 universal primer cocktail. Appl Environ Microbiol, 76 (13), 4550–4552.
Fernando WMU, Hill JE, Zello GA, Tyler RT, Dahl WJ, Van Kessel AG. 2010. Diets supplemented with chickpea or its main oligosaccharide component raffinose modify fecal microbial composition in healthy adults. Beneficial Microbes, 1(2), 197-207.
Dahl WJ. 2010. Breads and cereals: a possible solution for vitamin D deficiency? Cereal Foods World, 55(2), 63-65.