As a dietitian and nutrition scientist, I am ultimately focused on how to optimize diets and/or foods for health. Specifically, as iron deficiency is the most prevalent nutrient deficiency worldwide, I am interested in improving the bioavailability of this nutrient in foods around the globe. My continuing research interests focus on the assessment of iron status and function outcomes of iron status in various populations. This includes the mineral concentration and bioavailability traits of staple food crops eaten around the world, especially within the context of commonly-consumed meal plans. I also continue to study the impact of nutrition on physical performance and training, especially pertaining to non-anemic iron depletion and the assessment of its functional outcomes (e.g. VO2max, energetic efficiency, heart rate, lactic acid concentration, muscle fatigue), physical activity (accelerometry), as well as measures of cognitive performance (e.g. attention, memory, perception).