Foods and Nutrition: Science

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Jill Hamilton-Reeves

Assistant professor of family, consumer and nutritional sciences

First year at St. Kate’s: 2007

Path to St. Kate’s: “I’ve always wanted to teach at a liberal arts college. When I was defending my dissertation at the U of M, the position opened at St. Kate’s and I applied for it. It’s the perfect fit.”

Courses taught: Advanced Nutrition, Research in Food and Nutrition, Current Issues in Food and Nutrition, Food Science, Intercultural Foods

Working with students who care: “The students are engaged here — they’re compassionate and have a zeal for service. I see it in class, where we do a lot of service-orientated projects. My students have worked with Neighborhood House, teaching cooking classes and developing culturally sensitive recipes with food-shelf items.”

One thing leads to another: “I started out as a personal trainer. Working with my clients, restructuring their diet was a major obstacle. That’s how I became interested in nutrition.”

The perfect combination: “I love food and I love science. Nutrition and food science are great because they are applied sciences — in advanced nutrition we get down to the molecular level. You get to see chemical reactions and how things change in the body.”

Research interests/specializations: Hormone-like dietary compounds and chronic disease prevention, soy and prostate cancer prevention, vitamin-D and medication interactions. “I lost three of my four grandparents to cancer, so I’m particularly interested in diet-mediated cancer prevention.”

Outside of class: Jill has finished six marathons, a triathlon and an in-line skating marathon. “I’m happiest when I’m moving. It’s better for me to be the teacher than the student because I can’t sit still! The only way I can really relax is to exercise — or sleep.”

On the air: Jill is a regular guest on “Good Enough Moms,” a Sunday-afternoon radio show, answering questions about nutrition for moms and parenting.

Family: Jill and her husband have two young children, Micah and Lily. “Some of their first foods were avocado, tofu and legumes. But both my husband and Micah also love macaroni and cheese from a box. I tolerate it, but I don't like it.”

Food heroes: “I teach writing intensive courses — food/nutrition writers Ruth Reichl, Michael Pollan, and Liz Applegate are my food heroes.”

Favorite recipe: “My friend Alma’s ceviche and guacamole — it’s what I make for every party.”

Professional certifications: Registered dietitian, National Strength and Conditioning Association – Certified Personal Trainer (NSCA-CPT)

Education: B.S., exercise science, Creighton University; Ph.D., nutrition, University of Minnesota.