The Global Nutrition Lab

#globalhealth #nutrition #sustainability #food

In this video, I talk to Dr. Terezie Tolar-Peterson about the Global Nutrition Lab and its work in Africa. Dr. Terezie Tolar-Peterson is a registered dietitian, educator, and international scholar with over two decades of experience in clinical nutrition, public health, and academic leadership. She currently serves as Professor and Chair of the Department of Health Science and Human Ecology at California State University, San Bernardino. Dr. Tolar-Peterson holds dual bachelor's degrees in Physical Therapy and Public Health and Nutrition from Charles University (Czech Republic), an M.S. in Clinical Nutrition, and an Ed.D. in Higher and Adult Education from the University of Memphis.
Before joining CSUSB, she held faculty positions at Mississippi State University and Tennessee Technological University, and spent a decade as a Clinical Dietitian III at St. Jude Children’s Research Hospital.

A Fellow of the Academy of Nutrition and Dietetics, she is recognized for her expertise in pediatric and global nutrition. She has secured over $1.2 million in competitive grant funding from agencies such as USAID, USDA, and the Academy of Nutrition and Dietetics, supporting research and capacity-building in nutrition, food security, and health equity.
Dr. Tolar-Peterson has authored numerous peer-reviewed publications on topics ranging from nutritional interventions in low-resource settings to gene-nutrient interactions and student food insecurity. She is committed to interdisciplinary education, global engagement, and advancing evidence-based nutrition practices. Her work continues to influence health science curricula, research collaborations, and community health initiatives across the U.S. and internationally.


The Global Nutrition Lab at California State University, San Bernardino (CSUSB) is a vibrant, interdisciplinary research hub dedicated to advancing nutrition science and public health with a global perspective. Directed by Dr. Terezie Tolar-Peterson, the lab emphasizes applied research, health equity, and culturally responsive interventions aimed at improving food security, dietary behaviors, and health outcomes in underserved and international communities.
The lab actively involves both students and faculty in collaborative research addressing critical public health issues such as child malnutrition, food insecurity among college students, nutrition education for agricultural workers and fish processors, and the genetic and cultural influences on dietary intake.

With a strong commitment to experiential learning, the Global Nutrition Lab provides opportunities for undergraduate and graduate students to engage in data analysis, fieldwork, study abroad, and externally funded research.
Research conducted in the lab has been supported by the U.S. Agency for International Development (USAID)—in collaboration with the Feed the Future Innovation Lab for Fish at Mississippi State University—as well as the U.S. Department of Agriculture (USDA), The Peanut Institute, and the Academy of Nutrition and Dietetics. Projects have spanned countries such as Nigeria, Zambia, and Thailand, underscoring the lab’s focus on international partnerships and sustainable health solutions.
By integrating global insights with local action, the Global Nutrition Lab equips future public health and nutrition professionals with the cultural competence, scientific acumen, and ethical grounding needed to tackle complex health challenges worldwide.