Dr. Sharon M. “Shelly” Nickols-Richardson, PhD, RD, received a B.S. in Food, Nutrition and Institution Administration (1987) from Oklahoma State University and then completed a dietetic internship (1988) at Presbyterian Hospital of Dallas in Texas. She worked as a clinical dietitian from 1988-1992, part of which she served as the Clinical Section Chief for the Dietetic Service at the Harry S. Truman Memorial Veterans Affairs Medical Center in Columbia, Missouri. She then completed the M.S. (1994) and Ph.D. (1998) degrees in Foods and Nutrition at the University of Georgia in Athens. Dr. Nickols-Richardson was an Assistant (1998-2003) and Associate Professor (2003-2006) in the Department of Human Nutrition, Foods and Exercise at Virginia Tech where she was an affiliate of the Center for Gerontology and served as the Director of the Didactic Program in Dietetics. Shelly was an Associate (2007-2011) and Full Professor (2011-2013) in the Department of Nutritional Sciences at The Pennsylvania State University, where she directed the BONE Laboratory and served as the Professor-in-Charge (2008-2013) of the Graduate Program in Nutritional Sciences. Dr. Nickols-Richardson joined the faculty at UIUC in July 2013 as Professor and Head of the FSHN Department. She has taught courses in the areas of Community Nutrition, Nutrition across the Life Span, Nutritional Assessment, Alternative and Complementary Nutrition Therapies and Maternal and Child Nutrition. Dr. Nickols-Richardson has served in leadership roles for several professional organizations, including President of the American Association of Family and Consumer Sciences (2008-2009), Member of the 2010 Dietary Guidelines Advisory Committee, and Associate Research Editor of the Journal of the Academy of Nutrition and Dietetics (2011-2013).

The purpose of my long-term research program is to identify determinants of obesity prevention and body weight regulation across the life span. Using a variety of research designs and settings, these determinants are incorporated into theory-based interventions to lower the burden of obesity. My works focuses primarily on incorporation of optimal food intake and physical activity patterns to promote healthy body weight regulation that prevents chronic diseases, ranging from metabolic syndrome to osteoporosis. Specific aims of ongoing research in my laboratory include testing promotion of healthy choices in meal planning, food preparation and intake of vegetables and fruits in children, adolescents and adults. I serve as the PD/PI or Co-I on several human nutritional sciences studies, including laboratory-oriented clinical trials and community-based interventions with individuals and families.