P.K. Newby earned her doctoral degree in nutrition (ScD) at Harvard School of Public Health and master’s degrees in public health (MPH) and nutrition (MS) from Columbia University. Weaving together traditional nutrition science, behavioral science, and environmental science, she teaches using a nutritional ecology paradigm highlighting key topics in food production and public health “from farm to fork,” the subject of her current classes at Harvard and Boston Universities. She aims to bring science back to the center of today’s food conversations through speaking and writing on a broad range of issues in nutrition ranging from the role of diet in disease prevention and health to the impacts of food technologies and consumer preferences on the future of food. She has held faculty appointments at the Schools of Medicine and Public Health at Boston University and the School of Nutrition Science and Policy at Tufts University. She spends most of her time today teaching why what you eat matters through cooking on her blog (The Nutrition Doctor is In the Kitchen, blog.pknewby.com) and beyond. Dr. Newby is the co-author of National Geographic’s Foods for Health: Choose and Use the Very Best Foods for Your Family and Our Planet and is currently working on her cookbooks.