Our Research Laboratory

Hollie Raynor is the Director of the Healthy Eating and Activity Laboratory. She has training in the fields of nutrition and clinical psychology. She received her master’s degree in Public Health Nutrition from the University of Tennessee, Knoxville, her doctorate in clinical psychology from the University at Buffalo, and completed her pre-doctoral internship and her post-doctoral fellowship, both with an emphasis in obesity research, at Brown Medical School. Following her fellowship she was promoted to an assistant professor of research in the Department of Psychiatry and Human Behavior at Brown Medical School and was based in the Weight Control and Diabetes Research Center (http://www.weightresearch.org/) . She joined the Department of Nutrition at the University of Tennessee, Knoxville, as an assistant professor in 2007. She also has an adjunct appointment in the psychology department (http://psychology.utk.edu/) at the University of Tennessee, Knoxville. She is currently a full professor and the Executive Associate Dean of Research and Operations for the College of Education, Health and Human Sciences. She has published over 150 peer-reviewed articles, and has received funding from the National Institutes of Health, American Diabetes Association, and the Academy of Nutrition and Dietetics Foundation for her research. She served as a member of the National Committee for Clinical Guidelines for Obesity for the American Psychological Association and as a member of the Academy of Nutrition and Dietetics’ Prediabetes and Adult Obesity Treatment Evidence Analysis Library Committee. She is currently a member of the Dietary Guidelines Advisory Committee. Her research interests are on identifying best methods to implement behavioral dietary factors that improve outcomes in obesity treatment (i.e., limiting variety, reducing energy density, shifting distribution of energy intake earlier in the day), and translating lifestyle intervention into practice-based settings (i.e., integrated primary care).