All Dietetics program courses and practicum are taught by UConn faculty members who are also highly experienced Registered Dietitians. Our Allied Health Sciences main office staff are also here to help answer any administrative questions or point you in the right direction.
Ellen Shanley, MBA, RDN, CDN, FAND, is a Lecturer in the Department of Allied Health Sciences and Director of the Dietetics Program. She is a registered dietitian nutritionist with an MBA and is a Fellow of the Academy of Nutrition and Dietetics. Her research program focuses on nutrition education outreach and food service systems management with much of her work incorporating technology. Ms. Shanley is the author of three books: Connecticut Cooks for Kids, Fueling the Teen Machine, and Overcoming Childhood Obesity. She has been actively involved in the Academy of Nutrition & Dietetics and is serving on its Board of Directors (2018-2021). She is also the recipient of numerous awards including the Academy's Medallion Award, the Academy of Nutrition and Dietetics Foundation's Award for Excellence in Dietetic Education, and the Outstanding Dietetic Educator in Area 7 award.
Dr. Jillian Wanik is an Assistant Professor in Residence and Director of the Dietetic Internship Program in the Department of Allied Health Sciences. She is a Doctor of Clinical Nutrition (DCN), Registered Dietitian Nutritionist (RDN), Board-Certified Specialist in Sports Dietetics (CSSD), and Certified Nutrition Support Specialist (CNSC). Her research interests include the relationships between physical activity levels and changes in anthropometrics (weight, waist circumference, and percent body fat) and HRQOL among participants in worksite wellness programs. She has also been part of a global interdisciplinary catering team at the Summer Olympic Games in Athens, Beijing, and London where she set standards and policies for elite athlete fueling and provided both individual and team strategies to optimize food and fluid choices for performance. She teaches the science of nutrition along with the educational strategies necessary to impact behavior change, transitioning students from consumers to producers of knowledge and training them in the skills necessary to translate medical nutrition therapies (MNT) into accurate, relevant information to help better the lives of individuals in diverse communities and in a range of clinical settings.