Faculty & Staff
Diane Stadler, PhD, RD, LD
Dr. Stadler received a BS in Special Studies with an emphasis in Genetics and Development from Davidson College, an MS in Nutrition Science from Virginia Tech, and a PhD in Human Nutrition from the University of Iowa. She completed a post-graduate fellowship at the Kennedy-Krieger Institute/Johns Hopkins Hospital and focused in nutritional interventions for children with developmental disabilities and/or gene disorders. She worked with dietetic interns at the University of Iowa and directed the Nutrition Science and the Coordinated Masters Programs at the University of Utah before joining the faculty at OHSU in 2000.
Dr. Stadler is an Assistant Professor of Medicine and Director of the Graduate Programs in Human Nutrition at OHSU. Her clinical work and research has focused on dietary interventions for the treatment and prevention of disease including:
- Nutritional rehabilitation of severely malnourished children in Zambia, Africa
- Nutrition education and growth monitoring of infants and young children at risk for malnutrition in the rural mountainous region of eastern Honduras
- Dietary treatment of children with rare genetic disorders
- Use of extremely high fat ketogenic diets for children with severe, unresponsive seizure disorders
- Comparing the health risks and benefits of very low-and high-complex carbohydrate diets for weight loss in obese adults
- School-based interventions for diabetes prevention
Dietetic Internship Director
Jeri Greenberg, MS, RD, LD
Jeri Greenberg received her MS in Nutrition and Food Management from Oregon State University in 2005 and completed the Mid-Willamette Valley Dietetic Internship in Salem. Prior to joining the OHSU Graduate Programs in Human Nutrition, she worked at the Oregon Dairy Council, where she managed the organization's school-based nutrition education programs. She joined the faculty in the Graduate Programs in Human Nutrition in 2010 as Internship Placement Coordinator and Instructor. Her professional interests include the application of evidence-based nutrition education to promote a healthier population. Professional affiliations include the Academy of Nutrition and Dietetics, Nutrition and Dietetic Educators and Preceptors Dietetic Practice Group (DPG), Weight Management DPG, and the Oregon Academy of Nutrition and Dietetics where she served on the board of directors.
Master's Program Director
Melanie Gillingham, PhD, RD
Dr. Melanie Gillingham is an Assistant Professor in the department of Molecular & Medical Genetics and the Graduate Programs in Human Nutrition at Oregon Health & Science University. She received her BS in Nutrition from Texas Christian University, Ft. Worth, TX & her MS in Nutritional Sciences from University of Oklahoma, Oklahoma City, OK & completed her PhD at University of Wisconsin-Madison, Madison, WI. Dr. Gillingham coordinates the Masters programs and maintains an active research laboratory. Her research interests are on the nutritional treatment of inborn errors of metabolism and the effect of diet on fatty acid oxidation. The mitochondrial fatty acid oxidation (FAO) pathway is critical for survival during periods of fasting and for the maintenance of normal body weight and insulin sensitivity. The Gillingham Laboratory has been investigating the metabolic consequences of genetic disorders in the FAO pathway including inherited deficiency of very-long chain acyl CoA dehydrogenase (VLCAD), long-chain 3-hydroxyacyl CoA dehydrogenase (LCHAD) and carnitine palmitoyltransferase type 1A (CPT1A) deficiencies. FAO disorders are inherited in an autosomal recessive manner and collectively have an incidence of 1:9000 live births. Infants with a FAO disorder typically present with hypoketotic hypoglycemia and Reye-like symptoms precipitated by fasting or illness. The treatment for long-chain fatty acid oxidation disorders has been primarily with a modified diet including avoiding long periods of fasting, and frequent high carbohydrate meals. We have been investigating alternative nutritional approaches including fish oil supplements, medium-chain triglyceride supplements prior to exercise, and high protein diet low-fat diets on the outcomes and complications of these disorders. Dr. Gillingham is an active member of the Genetic Metabolic Dietitians International, the Society of Inherited Metabolic Disease, American Society of Nutrition and The Academy of Nutrition and Dietetics.
Master's Program Coordinator
Julie McGuire, MS, RD, LD
Julie McGuire began her academic career at Whitman College in Walla Walla, WA, where she received a BA in Biology and Environmental Studies. After time spent volunteering with AmeriCorps and working in the field of clinical research, she returned to school and received a BS in Nutrition and Food Management from Oregon State University. She is an alumna from the program having completed her dietetic internship and MS in Clinical Nutrition at OHSU. Julie has worked as a clinical dietitian at Legacy Emanuel Medical Center and the Portland VA Medical Center. She has also instructed the Medical Nutrition Therapy course for the School of Biological and Population Health Sciences at Oregon State University. Julie's professional interests include oncology nutrition, diabetes education, and the application of clinical research to the field of nutrition.
Research Assistant Professor
Kathleen Holton, PhD, MPH
Dr. Kathleen Holton is a Research Assistant Professor in the department of Behavioral Neuroscience and the Graduate Programs in Human Nutrition at Oregon Health & Science University. She received her MPH in Epidemiology and her PhD in Nutritional Sciences from the University of Arizona in Tucson, AZ, and completed postdoctoral work at OHSU in Nutritional Epidemiology. Dr. Holton teaches metabolism courses for the Graduate Programs in Human Nutrition, in addition to multiple elective courses. Dr. Holton also has an active research program in the area of Nutritional Neuroscience. Her research examines the negative effects of dietary excitotoxins on neurological symptoms, as well as the positive protective effects of certain micronutrients on neurological function. Dietary excitotoxins include the free forms of the amino acids L-glutamate, L-aspartate, and L-cysteine, as well as the less common, potent neurotoxins domoic acid, β-N-methylamino-L-alanine (BMAA) and β-oxalylamino-L-alanine (BOAA). The most common dietary excitotoxin exposures in the US are from food additives. Dr. Holton's research is exploring the beneficial effects of removing these additives while optimizing nutrient composition of the diet in symptomatic adults, as well as exploring the possible benefit to infants born to high-risk mothers, such as those with ADHD. Dr. Holton is an active member of the American Society for Nutrition, the Academy of Nutrition and Dietetics, the American Pain Society, and the American Public Health Association.
Leslie Weidner, BS
Leslie Weidner is a recent graduate from the 2011-2012 OHSU Dietetic Internship Program, and joined the Graduate Programs in Human Nutrition in July as an Administrative Coordinator. Leslie received her BS in Nutrition from Benedictine University in Lisle, IL. Prior to receiving her BS in Nutrition, she attended the University of Missouri, Columbia where she obtained a BS in Human Environmental Sciences. Her professional interests include diabetes education and prevention. Professional affiliations include the Academy of Nutrition and Dietetics, Diabetes Care and Education Dietetic Practice Group (DPG), Nutrition Education for the Public DPG, Nutrition Entrepreneurs DPG, and the Oregon Academy of Nutrition and Dietetics.
Maureen McCarthy, MPH, RD, CSR, LD
Jessie Pavlinac, MS, RD, CSR, LD
Joy Petterson, MS, RD, LD
Jackie Shannon, PhD, RD