Division of Nutrition and Metabolic Disorders

The Division of Nutrition and Metabolic Disorders is primarily involved in conducting in vitro and in vivo basic nutrition research using animal rodent models of disease in the areas of:
(1) diet and drug effects on blood cholesterol levels and the development of cardiovascular disease,
(2) diet and drug effects on antioxidant status and the development oxidative stress,
(3) bioavailability and mechanisms of action of micronutrients and herbal supplements as they relate to chronic disease development and prevention,
(4) diet, drug and supplement effects on the development of osteoporosis, postmenopausal status, and hormone replacement therapy,
(5) diet, drug, and supplement effects on inflammation and disease prevention, and
(6) diet, drug, and supplement effects on the prevention and treatment of Type II diabetes and obesity.

Dr. Thomas Wilson is the Associate Director of the Division of Nutrition and Metabolic Disorders and Coordinator of the undergraduate Nutritional Science program. Dr. Wilson received his Doctoral degree in Biological Sciences at the University of Rhode Island in 1992 with specialization in Nutritional Science and received his Master’s in Public Health degree from the University of North Carolina in 1989 in Nutrition. Dr. Wilson was an Assistant Professor at Boston University prior to joining the faculty at UMass Lowell in the fall of 2000.

Dr. Wilson’s current areas of research include:
(1) nutrition and cancer prevention and treatment,
(2) nutrition and cardiovascular disease,
(3) cholesterol lowering mechanisms of nutrients and drug therapies,
(4) influence of diet and physical activity on the development and prevention of Type II diabetes and obesity.
 

Dr. Wilson currently teaches in both the undergraduate and graduate programs in the Department of Clinical Laboratory and Nutritional Sciences where the topics include:
(1) introductory and advanced human nutrition,
(2) obesity and weight control,
(3) clinical and medical nutrition therapy and
(4) nutritional biochemistry