Mission

The Bionutrition Core is committed to reducing health disparities in at risk ethnic minority populations and the underserved through the pursuit of excellence in nutrition research in both clinical and community settings. The core aims to:

• Support investigators conducting nutrition interventions by providing assistance with study development; assessments for dietary intake, body composition and energy expenditure; menus for diet studies, study implementation and compliance monitoring; dietary data analysis and management of core generated data
• Increase the number of investigators conducting nutrition research at MSM
• Provide a training environment to foster an increase in leadership in nutrition research from diverse populations
• Collaborate with investigators seeking to conduct diet and lifestyle modification interventions to prevent obesity, diabetes, cancer and cardiovascular disease
• Cultivate nutrition research to identify the molecular action of bioactive food components and their use in prevention of disease in minorities and the underserved through applications in epigenetics, nutrigenomics and metabolomics
• Promote global nutrition research studies and collaborations that focus on identification of dietary risk factors for disease development in migrant ethnic minorities transitioning to the US

Vision

The Bionutrition Core supports the Morehouse School of Medicine mission to improve the health and well-being of individuals and communities with emphasis on people of color and the underserved. The core is committed to increasing the diversity of nutrition professionals in healthcare and science through the promotion of nutrition education, leadership and research necessary to understand and address the unequal burden of health disparities in ethnic minorities.

Services 

The Bionutrition Core is comprised of a Metabolic Research Kitchen and Body Composition Lab and provides the following services:

• Dietary Assessments using food records, food frequency questionnaires, 24-hour dietary recalls, mobile apps, and chemical analysis
• Body Composition Assessments performed utilizing Dual-energy X-ray Absorptiometry (DXA) scans, anthropometry (skinfolds/circumferences), and bioelectrical impedance analysis (BIA)
• Resting Energy Expenditure (REE) calculations determined via Indirect Calorimetry

• Research Diet Design and Meal Production for Dietary Intervention Studies
• Training for MSM Medical Students, Public Health Students, and Dietetic Interns
• Protocol Development, Study Coordinator Cross-Training, and Standard Operating Procedures (SOP) Development
• Dietary Data Analysis and Management using Nutrition Data System for Research (NDSR) software

Faculty and Staff Expertise

Bionutrition Core Manager:

Carla Moore holds a Ph.D. in Nutrition and Health Sciences from Emory University, a master’s degree in Public Health Nutrition from the University of North Carolina at Chapel Hill, and a B.S. in Food Science from Clemson University. Prior to joining Morehouse School of Medicine, Dr. Moore served as an Assistant Professor and the State Program Coordinator for the Expanded Food and Nutrition Education Program (EFNEP) at the University of Georgia. Dr. Moore also completed a CDC Foundation Fellowship as an Early Childhood Nutrition Epidemiologist at the Centers for Disease Control and Prevention, and she has served in roles as a Registered Dietitian Nutritionist (RDN) that span the public health, clinical, and corporate sectors. Notable appointments as a dietitian include work with the Special Supplemental Nutrition Education Program for Women, Infants, and Children (WIC) in Georgia and work with a private food service company where she provided guidance in the development of menus for school food service for schools and universities throughout the Southeastern United States.

Research Diet Technicians: Wanda Montsho & Blake Daniels 

Wanda Montsho holds a Certificate in Culinary Nutrition Management. Ms. Montsho previously worked with the Expanded Food and Nutrition Education Program (EFNEP) here in Georgia and is ServSafe certified in food safety through the National Restaurant Association.

Blake Daniels holds a Certification in Le Cordon Bleu Culinary Arts. Mr. Daniels previously worked at Walt Disney World in Orlando Florida and is ServSafe certified in food safety through

Contact Information: 

Carla J. Moore, PhD, MPH, RDN, LD 
Phone: (404) 756-5037 

Email:

Wanda Montsho  
Phone: (404) 752-1557 

Email:

Blake Daniels 
Phone: (404) 756-5720 

Email:

Metabolic Research Kitchen  
Phone: (404) 752-1965