P.K. Newby, ScD, MPH, MS (“The Nutrition Doctor”), is a scientist and author with twenty-five years’ experience researching diet-related diseases; studying how people make food choices and their impact on the environment; and teaching why what we eat matters, from farm to fork. Her newest book is Food and Nutrition: What Everyone Needs to Know (Oxford University Press, 2018). She previously authored two books with National Geographic (Superfoods in 2016 and Foods for Health in 2014) and two handbooks for Virgin Pulse (Making Healthy Choices: How to Eat in the Work Place and Beyond and Healthy Eating at Work: Four Tips for Employers, both in 2015). She’s a leader in culinary nutrition through her blog Cooking & Eating the PK Way, and she was one of America’s “best undiscovered cooks” on ABC’s The Taste, showcasing her “Healthy Hedonism” philosophy through globally inspired, plant-based cuisine. She consults widely; has served as science advisor to several companies; and is an Adjunct Associate Professor at Harvard University, where she is an award-winning educator (Teaching Innovator Award, 2015-16).
Dr. Newby is an internationally recognized expert for her research focused on the total diet—the whole is greater than the sum of its parts—furthering a paradigm shift in nutrition that has indelibly altered the way people, organizations, and policy makers think about food. She’s been talking about the future of food for more than a decade, a subject she spoke about at the USA Pavilion at the 2015 Expo Milan world’s fair dedicated to “Feeding the Planet, Energy for Life.” She has received numerous awards for her scholarship, including the competitive Nutrition Leadership Award (Dannon Institute, 2005). She holds a doctorate from Harvard, two master’s degrees from Columbia, and served on the faculties at Tufts University (Research Scientist & Assistant Professor) and Boston University (Associate Professor).
In everything she does, Dr. Newby aims to expand awareness about the role of food in our individual health as well as our shared society and environment. Unlike most other nutrition experts, her broad training across a wide variety of disciplines, including the social-behavioral, environmental, and biological sciences, creates a rich fabric through which she views food problems and solutions, person to planet. She is an expert on health promotion, disease prevention, and sustainable eating who understands the way people think about diet. Her life-long love affair with food also differentiates her from other thought leaders in the nutrition space: she is a gastronome who spent ten years working in restaurant industry, two of which were spent cooking in a neighborhood vegetarian café.
While research has shown that approximately 80% of chronic diseases can be prevented, they remain epidemic in part due to the din of junk-science opinions dominating contemporary nutrition discourse. For this reason, she started her own company in 2012, which aims to bring science back to the forefront of today’s food conversations. Nutrition confusion ends here.