Mary-Jon Ludy, PhD, RDN, FAND is an Associate Professor of Food & Nutrition at Bowling Green State University (BGSU). Dr. Ludy graduated from BGSU with a BS in Dietetics in 2002 and joined the faculty in 2011. She earned a MS in Clinical Nutrition from Tufts University, interned with a Vitamin A program in Nepal, conducted HIV research in Thailand, taught community development in Costa Rica, worked as an outpatient dietitian in Boston, and earned a PhD in Nutrition from Purdue University. Dr. Ludy’s overall research focus is energy balance through dietary manipulation. She is guided by a desire to conduct research that has practical application in real-life situations and involves students in the research process. Dr. Ludy’s work has been published in peer-reviewed journals, such as JAND, the American Journal of Clinical Nutrition, and Physiology & Behavior. These findings have been profiled by popular press outlets, such as The New York Times, Real Simple, and Shape. Through the Academy, Dr. Ludy has served as the Research DPG’s Policy & Advocacy Leader and Nominating Committee Chair, as well as Section Editor for JAND’s Topics of Interest in Dietetics Education Series. Additionally, Dr. Ludy has been honored by her students as BGSU’s Undergraduate Faculty Mentor of the Year and by the Dannon Institute as one of 20 early career nutrition scientists believed to have the biggest chance of moving the nutrition field forward.