Kristin P. Wiens
Behavioral Health & Nutrition
036 Carpenter Sports Bldg.
Kristin Wiens, MSc, RDN, LDN is a clinical instructor in the Department of Behavioral Health and Nutrition at the University of Delaware. She teaches courses on food, nutrition, healthy cooking and sustainability and currently serves as the undergraduate studies coordinator for Nutrition.
As the coordinator of the Food and Nutrition Education Lab, Ms. Wiens works with undergraduate and graduate students to offer nutrition education and cooking programs for students, staff and the UD community. Her research focuses on the impact of skill-based learning on cooking confidence and dietary intake.
She is a member of the Academy of Nutrition and Dietetics and the faculty advisor for the Nutrition and Dietetics Club.
BHAN 130: Sustainability and Food
NTDT 200: Nutrition Concepts
NTDT 201: Food Concepts
NTDT 305: Nutrition through the Lifespan
NTDT 367: Culinary Medicine
Parnell JA, Wiens KP, Erdman KA. Dietary intakes and supplement use in pre-adolescent and adolescent Canadian athletes. Nutrients 2016; 8 [epub ahead of print].
Parnell JA, Wiens KP, Erdman KA. Evaluation of congruence among dietary supplement use and motivation for supplementation in young, Canadian athletes. Journal of the International Society of Sports Nutrition 2015; 12:49 [epub ahead of print].
Wiens K, Erdman KA, Stadnyk M, Parnell JA. Dietary supplement usage, motivation, and education in young, Canadian athletes. International Journal of Sport Nutrition and Exercise Metabolism 2014; 24:613-22.
Tessier M, Wiens K, Robson SR. Eating Away from Home Frequency Before and After an Experiential Cooking Class. Poster presented at the Celebration of Undergraduate Engaged Scholarship, 2017. Newark, DE.
Murphy C, Wiens K, Robson SR. Cooking Confidence and Nutrition Behavior Among College Students Enrolled in an Experimental Cooking Class. Poster presented at the Celebration of Undergraduate Engaged Scholarship, 2017. Newark, DE.
Okerson S, Zuelch M, Wiens K, Robson SR. Assessing Cooking Skills and Confidence Among University Employees: A Pilot Study. Poster presented at the Celebration of Undergraduate Engaged Scholarship, 2016. Newark, DE.
Hall A, DeLuccia R, Wiens K, Robson SR. Cooking Confidence, Nutrition Behavior, and Dietary Intake among College Students Enrolled in an Experimental Cooking Class. Poster presented at the Celebration of Undergraduate Engaged Scholarship, 2016. Newark, DE.
Zuelch M, Okerson S, Wiens K, Robson SR. Employee Wellness Skills Intervention and Cooking Confidence and Dietary Behavior. Poster presented at the Graduate Research Symposium, 2016. Newark, DE.
Principal Investigator. Attitudes and Behaviors of Undergraduate Dietetics Students Toward Alternative Food Production Practices. University of Delaware. Research supported by Foodservice Systems Management Education Council Research Grant, $2,000: November 2018.
Principal Investigator. Cooking Confidence and Resilience Among Pre-Health Profession Students Enrolled in an Experiential Cooking Class. University of Delaware. Course development and research supported by Center for Teaching and Assessment of Learning Instructional Improvement Grant, $5,000: April 2018.
Co-Investigator (with JA Parnell, KA Erdman). Evaluation of supplementation habits and dietary intakes in young athletes. Mount Royal University and Canadian Sport Centre. Research supported by Canadian Foundation for Dietetic Research Grant, $15,000: June 2012.
Co-Investigator (with BJ Davison, D Budz, D Bulych, K Gesy). Promoting optimum vitamin D and calcium dietary intake in patients initiating androgen deprivation therapy. University of Saskatchewan. Research supported by University of Saskatchewan College of Nursing Grant in Support of Nutrition and Dietetic Research, $9,200: January 2011.