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June 18, 2020 - Diane DellaValle, Ph. D., RDN, LDN, has been appointed as an associate professor of nutrition science at King’s College. The College recently announced an on-line master’s degree in nutrition science will begin in August.

DellaValle received her doctorate in human nutrition with minors in human epidemiology and community nutrition from Cornell University. She also earned a master’s degree in nutritional sciences from Penn State University. Since earning her doctorate, Diane has served in multiple research and faculty positions in the US government and academia, most recently at Marywood University, where she taught on both the graduate and undergraduate levels. Dr. DellaValle is a member of several national organizations, including the Academy of Nutrition and Dietetics, and the American Society for Nutrition.

“As a Registered Dietitian-Nutritionist and Nutrition Scientist, my career is focused on how to optimize diets and /or foods for health,” said DellaValle. “My personal research is concentrated on iron deficiency and its functional outcomes in women, and during the past 10 years, I have been examining iron deficiency of both athletes and non-athletes and impacts on cognitive and physical performance. Also, during that time, I have been working with a multidisciplinary research team of agriculturists, plant breeders and food scientists to enhance the iron concentration and bioavailability of staple food crops around the globe.

“At the end of the day, I am interested in solving any nutrition-related problem posed to me and my student,” continued DellaValle. “As nutritionists, we need to have a wide breadth and depth of expertise in nutrition science, as well as clinical experience. My passion is to train the next generation of dietitians and nutritionists, who need to be the ultimate collaborators, in order to help advance the field of nutrition in any way possible.”

Additional information about DellaValle’s background and research is available at

Diane DellaValle, Ph. D., RDN, LDN