Food Innovation Center

Collaborating for a healthier, hunger-free world.

Ingrid Adams, Ph.D., RD, LD

Associate Professor
Health & Rehabilitation Sciences,Medical Dietetics
College of Food, Agricultural, and Environmental Sciences, College of Medicine


Full Member
Primary Food Innovation Center Area: Biomedical Nutrition, Obesity, Foods for Health
Areas of Expertise: type 2 diabetes, obesity, nutrition, weight management, behavior change

Dr. Adams’ research focuses on the evaluation of prevention and treatment interventions related to nutrition and weight management and the development and dissemination of best practice guidelines. She works with populations who are disproportionally affected by obesity and chronic diseases for the purpose of designing effective and culturally appropriate interventions. Her research in critical thinking has led to the development and implementation of a critical thinking model to empower individuals to make healthy lifestyle changes. She has published this model and methods for assessing critical thinking in nutrition settings.   

Dr. Adams received the Distinguished Research Award from The African American Studies and Research Program at the University of Kentucky in recognition of exceptional contributions to research and scholarship on the human condition. She was also recognized by the Academy of Nutrition and Dietetics as an Everyday Hero Award for her work with the Kids Eat Right Campaign.

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