Amanda Missimer

  • Clinical Assistant Professor
  • Department of Nutrition, Cooperative Extension
  • Phone: 401.874.4911
  • Email:
  • Office Location: Fogarty Hall, Rm 219
  • Website


Food Recovery for Rhode Island, URI Free Farmers’ Market

Community Programs

URI Cooperative Extension: Food Recovery for Rhode Island @foodrecoveryri

  • The six-week Food Recovery Course will help you make the most of your food while exploring the intersection of the food system and the environment. The interdisciplinary course will explore the hierarchy of best action to minimize food waste in a given community.  Its unique educational approach will blend research-based information, traditional knowledge, and practical application to help people adopt food recovery practices at home and in the community.  
  • Get notified for the next course here!

Food Recovery is a Cooperative Extension community education program for all Rhode Islanders that simultaneously addresses food waste, food insecurity and climate change by enabling trained volunteers to support community-driven change unlike solutions without community voice. Our vision is to empower communities where members are energized to make food-related decisions that improve food access and protect the environment for generations to come. Watch this video to learn about the impact of our pilot program, our incredible community partners, and the talented people who make up our team of URI Food Recovery volunteers!

URI Free Farmers’ Market

  • Supported by the URI Teaching Gardens, Health Services & the Nutrition Department to mobilize locally grown produce at no-cost for our at need students on campus. @urifreefarmersmarket
  • Volunteer Interest form here!

Courses Taught
NUT 207: General Nutrition
NUT 212G: Public Health Nutrition
NUT 554: Nutrient Metabolism II

NUT 567: Introductory Dietetic Research; NUT 568: Intermediate Dietetic Research; NUT 569: Advanced Dietetic Research; NUT 570: Research in Dietetic Specialization

In the Press

The Boston Globe’s weekly Ocean State Innovators column features a Q&A with Rhode Island innovators who are starting new businesses and nonprofits, conducting groundbreaking research, and reshaping the state’s economy. Changing the way Rhode Islanders think about their food.

A Community at Work – URI Free Farmers’ Market

Lettuce All Go to the Free Farmers’ Market

URI’s Free Farmers Market wins national sustainability award


Dr. Amanda Missimer (she/her) is a Clinical Assistant Professor and Registered Dietitian with a joint appointment in the Department of Nutrition (College of Health Sciences) and Cooperative Extension (College of Environment and Life Sciences). With the joint appointment it allows Dr. Missimer to provide nutrition education to University students as well as to outreach to communities across Rhode Island. As a clinical faculty member, Dr. Missimer is focused on education and application of research and science-based nutrition science knowledge. Through her ability to work with different and diverse populations, she serves as a reliable source of nutrition information and an effective nutrition educator in the classroom and across the state of Rhode Island. In the community Dr. Missimer is actively researching and facilitating community programs to reduce food insecurity through research, teaching and outreach programs at URI’s campus and throughout the state.


Dr. Missimer began her nutrition studies at The Pennsylvania State University earning dual Bachelor’s degrees in Nutritional Sciences and Neuroscience. She then continued her studies at the University of Connecticut. Dr. Missimer’s graduate training is in biochemical nutrition with a focus on lipid and cholesterol metabolism and eggs as a functional food. Throughout her time at University of Connecticut, Dr. Missimer was involved in several human clinical feeding trials using eggs as a convenient, affordable and nutrient-rich food and testing their effects on lipid levels and overall cardiovascular health. Throughout her graduate studies, she instructed various courses including Food Science and General Nutrition, published several papers in peer-reviewed journals and presented her work at conferences. Earning a Master’s degree and Doctor of Philosophy degree in Nutritional Sciences, Dr. Missimer graduated and completed her dietetic internship and received her Registered Dietitian credential. Currently, Dr. Missimer has a joint appointment as a Clinical Assistant Professor in the Department of Nutrition and Cooperative Extension where she teaches undergraduate and graduate nutrition courses and provides nutrition education to the Rhode Island Community. 

Curriculum Vitae 

CliftonStrengths: Positivity | Strategic | Learner | Achiever | Communications

Strategic Thinking Themes: Executing | Influencing | Relationship Building | Strategic Thinking

House: Ravenclaw

If you are interested in having Dr. Missimer to work with your program or within your community, in University collaboration, or in experiential learning in nutrition, contact:


Roles and Responsibilities

Department of Nutrition

    • Course Instructor – undergraduate and graduate courses
    • Advisor for Field Experience in Nutrition – Available positions for Field Experience in Nutrition for NUT 451/491 or NUT 591 credit (1-3 credits)
    • Nutrition Communications Team Supervisor
      • Social Media – Facebook and Instagram @urinutrition
      • Positions & training available to students for course credit! 
    • Undergraduate and Graduate Committees

Cooperative Extension

  • Food Recovery for Rhode Island, Curriculum Development, PI
    • Research: Evaluation of knowledge, behavior and attitudes following a six-week hybrid course and volunteerism 
    • Teaching: Course credit available for students looking to intern with this program
    • Outreach – visit our website to see the incredible work our community partners are doing!
    • Follow @foodrecoveryri on IG
  • Rhode Island Expanded Food and Nutrition Education Program (EFNEP) professional team
  • URI Free Farmer’s Market Co-Coordinator (Fall Semester only)
  • Research: Evaluation of experience, usage of produce, food safety and attitudes following participation with the URI Free Farmers’ Market
  • Teaching: Course credit available for students looking to intern with this program
  • Follow @urifreefarmersmarket on IG
  • URI Nutrition Outreach specialist – Nutrition educator to all communities of Rhode Island
  • CELS Diversity Committee member


  • Registered Dietitian (RD), 2017
  • PhD, Nutritional Sciences, University of Connecticut, 2017
  • MS, Nutritional Sciences, University of Connecticut, 2015
  • BS, Psychology – Neuroscience, The Pennsylvania State University, 2012
  • BS, Nutritional Sciences, The Pennsylvania State University, 2011


  • Social Justice & Inclusion microcredential (The Office of Community, Equity and Diversity)
  • Mental Health First Aid (Psychological Consultation Center)
  • Community First Responder (College of Pharmacy)

Selected Publications

Missimer A, Fernandez ML, DiMarco DM, Norris GH, Blesso CN, Murillo AG, Vergara-Jimenez M, Lemos BS, Medina-Vera I, Malysheva O, Caudill M. Compared To An Oatmeal Breakfast, Two Eggs/Day Increased Plasma Carotenoids And Choline Without Increasing Trimethyl Amine N-Oxide Concentrations. Jour Amer Coll of Nutr. 2017;37(2):140-148.

Missimer A, DiMarco DM, Andersen CJ, Murillo AG, Vergara-Jimenez M, Fernandez ML. Consuming 2 eggs per day, as compared to an oatmeal breakfast, decreases plasma ghrelin while maintaining LDL/HDL ratio. Nutrients. 2017;9(2):89.

DiMarco DM, Missimer A, Murillo, AG, Lemos BS, Malysheva OV, Caudill MA, Blesso CN, Fernandez ML. Consumption of up to three eggs per day increases HDL cholesterol and plasma choline while plasma trimethylamine N-oxide is unchanged in a healthy population. Lipids. 2017;52(3): 255-263.

Murillo AG, Aguilar D, Norris GH, DiMarco DM, Missimer A, Hu S, Smyth JA, Gannon S, Blesso CN, Fernandez ML. Compared with Powdered Lutein, a Lutein Nanoemulsion Increases Plasma and Liver Lutein , Protects against Hepatic Steatosis , and Affects Lipoprotein Metabolism in Guinea Pigs. J Nutr. 2016;(C):1-9.

Vergara-Jimenez M, Missimer A, DiMarco DM, Andersen CJ, Murillo AG, Fernandez ML. Evaluation of Family History, Antioxidant Intake and Activity Level as Indicators for Chronic Disease in a Healthy Young Population. EC Nutrition. 2015;1(4):164-173.

Selected Presentations/ In the Press