- Clinical Associate Professor, MS Dietetics Online Program Director
- Department of Nutrition
- Phone: 401.874.2252, Contact Dr. Arts about the MS Online Program
- Email: jarts@uri.edu
- Office Location: Fogarty Hall, Rm 219
- Website
Courses Taught
- NUT 560 – Introduction to Clinical Practice
- NUT 570 – Research in Dietetic Specialization
Biography
Jennifer Arts-Salvatore, PhD, RDN, LDN, is the Director of the online MS Dietetics Program at URI and has been a Registered Dietitian since 2010. She has taught nutrition and food science courses in URI’s face-to-face program before assisting in the creation and ongoing development of the online MS Dietetics Program. She teaches several courses in this program each year and manages the day-to-day operations.
Research
Dr. Arts’ doctoral research focused on diet and heart disease risk factors in college students. Current research interests are related to the evaluation of dietetic interns’ research skills in the online, non-thesis master’s program.
Education
- PhD, Nutrition and Food Sciences, University of Rhode Island, 2014
- Registered Dietitian (RD), University of Rhode Island, 2010
- MS, Nutrition and Food Sciences, University of Rhode Island, 2009
- BS, Biochemistry, Providence College, 2006
Selected Publications
Arts J, Paulin C, Lofgren IE, Woodland B, English C. 2020. Evaluation of dietetic interns’ research skills in an online, non-thesis master’s program. Topics in Clinical Nutrition. In press.
Arts J, Paulin C, Lofgren IE, Woodland B, English C. 2020. Evaluation of dietetic interns’ research skills in an online, non-thesis master’s program. Topics in Clinical Nutrition. 35 (3): 277-284.
Arts J, English C, Greene GW, Lofgren IE. 2016. A nutrition intervention to increase whole grain intake in college students. Topics in Clinical Nutrition. 31 (3): 222-231.
Arts J, Fernandez ML, Lofgren IE. 2014. Coronary heart disease risk factors in college students. Advances in Nutrition. 5: 1-11.
Fernandes J, Arts J, Dimond E, Hirshberg S, Lofgren IE. 2013. Dietary factors are associated with coronary heart disease risk factors in college students. Nutrition Research. 33 (8): 647-652.