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Diane M. DellaValle

Associate Professor
Department of Nutrition and Dietetics,
Marywood University
United States of America

Professor Nutrition
Biography

Dr. DellaValle received her bachelor's degree in Nutrition and Dietetics through the Coordinated Program in Dietetics from Marywood University and her master's degree in Nutritional Sciences from Penn State University. She earned her Ph.D. in Human Nutrition from Cornell University.

Research Intrest

Food Science and Technology, with Laboratory, Social and Cultural Aspects of Food, with Laboratory, he Energy Nutrients and Alcohol, Vitamins and Minerals

List of Publications
DM DellaValle and RP Glahn. Differences in relative iron bioavailability of traditional Bangladeshi meal plans. Food and Nutrition Bulletin 2014; 35(4): 431-9.
DM DellaValle and RP Glahn. Differences in relative iron bioavailability of traditional Bangladeshi meal plans. Food and Nutrition Bulletin 2014; 35(4): 431-9.
DM DellaValle, RP Glahn, and KO O’Brien. Iron absorption from and intrinsically-labeled lentil meal is low but upregulated in women with poor iron status. Journal of Nutrition 2015; 145 (10)
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