News & Events

Nutritional Sciences faculty promoted

Congratulations to Elizabeth Kirk and Anne-Marie Gloster, core faculty members in the University of Washington Nutritional Sciences Program in the School of Public Health who were recently promoted to new appointments.

Elizabeth Kirk

Elizabeth Kirk
Dr. Elizabeth Kirk

Promoted to Teaching Professor

Dr. Elizabeth Kirk is a teaching professor in the Department of Epidemiology and a core faculty member in the Nutritional Sciences Program.  

She teaches NUTR 200 Nutrition for Today, NUTR 406 Sports Nutrition, and NUTR 520 Nutrition and Metabolism, and has served as the associate director for the Nutritional Sciences Program for the past # years. 

In academics and research, her interests include contributors to chronic disease states, such as dietary and inflammatory influences, as well as sports nutrition. 

See Kirk’s bio

Anne-Marie Gloster

Anne-Marie Gloster
Dr. Anne-Marie Gloster

Promoted to Associate Teaching Professor

Anne-Marie Gloster is an associate teaching professor in the Department of Epidemiology and a core faculty member in the Nutritional Sciences Program.  

Gloster teaches courses in nutrition and health, nutrition education and culinary nutrition science at the UW.

During the pandemic, Gloster creatively adapted a space in her home to a multiple-camera teaching kitchen to teach her culinary nutrition science course labs via Zoom. 

In 2020, she was also one of five faculty members awarded the Communicating Public Health to the Public Award by the University of Washington School of Public Health which recognized her work raising awareness early in the Coronavirus pandemic about important issues. 

Anne-Marie Gloster cooking in her home kitchen during a NUTR course lab.
Anne-Marie Gloster gives a cooking demo in a NUTR 390 course in her home teaching kitchen during the pandemic.

Gloster contributed to numerous stories and articles published in local and national media providing advice and answers related to the safety of our food supplies, how consumers can protect themselves, whether ordering take-out or wandering down the aisles of grocery stores was best, and how to stock up properly for a pandemic.

In autumn Gloster will teach a new course called, Exploration of Multisensory Dining which explores our brain and the food we eat. 

See Gloster’s bio

August 2, 2022