Lyndi Buckingham-Schutt

Lyndi Buckingham-Schutt, PhD

Position
  • Assistant Professor, Community Health and Nutrition, Food Science and Human Nutrition
  • Human Science Extension and Outreach Specialist, Food and Health
Lyndi Buckingham-Schutt joined Iowa State University is an Assistant Professor in the Food Science and Human Nutrition Department and a Human Science Extension and Outreach Specialist in Food and Health. Lyndi’s work and research focuses on research and evidence-based policy, systems, and environmental change approaches to improve food and nutrition systems that support access to healthy food, sustainable development, and food equity.

Contact

Email
lbschutt@iastate.edu
Phone
515-294-9484

Contact Info

38a Mackay Hall
2302 Osborn Drive
Ames
,
IA
50011-1078
Social Media and Websites

Education

  • B.A. Exercise Science, St. Olaf College, 2009
  • B.S., Dietetics, Iowa State University, 2012
  • RDN, Dietetic Internship, UChicago Medicine Ingalls Memorial Dietetic Internship, 2013
  • Ph.D., Nutritional Science, Iowa State University, 2017

I am interested in identifying the role of evidence-based interventions using unique and innovative strategies that can increase awareness, knowledge, and adoption of health promoting behaviors at the individual level, as well as improve population level health behaviors and outcomes while reducing health disparities in chronic disease. Implementation and evaluation of said interventions is critical to the sustainability of program and policies that are effective at improving nutrition security. 

I approach my work using the Individual plus Policy, System, and Environmental Framework for Action (I+PSE). The approach follows a path that informs both my Extension and research work, 1) assess determinants of health; 2) formulate and implement solutions; and 2) evaluate impacts.

My current Extension and research efforts reflect my approach (I+PSE) as well as my focus on nutrition security through 1) meaningful support, providing nutrition support throughout all stages of life; 2) healthy food, connect all Americans to healthy, safe, affordable food sources; 3) collaborative action, develop, translate, and enact nutrition science through partnerships; and 4) equitable systems, prioritize equity every step of the way.