Laura Moore, M.Ed., RD, LD
Dietetic Specialist, Health Promotion & Behavioral Sciences
Director, Dietetic Internship Program
Laura S. Moore is the Director of the University of Texas Health Science Center at Houston (UTHealth) School of Public Health Dietetic Internship Program and a member of the Nutrition Faculty at UTHealth School of Public Health. Her passion for food began with her training at Le Cordon Bleu, and her expertise is in Nutrition and Culinary Arts with emphasis in Nutritional Science, Culinary Training, and Community Garden Education. She is trained in Weight Management for Children and Adolescents with a focus in obesity prevention.
One of Laura’s passions is enabling the next generation of dietitians to have the tools they need to be competitive in today’s workforce. Under her guidance, leadership, and dedicated planning, the UTHealth School of Public Health Dietetic Internship Program has undergone significant amplification. The additional components offer students a wide range of hands-on experiences that enable them to help people to live healthier lives. This expansion includes a Research and Demonstration Kitchen (Nourish Kitchen), Medical Nutrition Therapy Simulation Classroom and the Holistic Garden.
(McWhorter JW, Raber M, Sharma SV, Moore LS, Hoelscher DM; J Academy Nutr Dietetics; 2018)
You might not love ’em, but here’s why you should eat your fruits and veggies anyway.
What are you doing wrong? Laura Moore, R.D. shared some reasons of why your diet isn't working in this Reader's Digest article.
What are some small, easy ways to eat healthier? Laura Moore, R.D., and Jeanne Piga-Plunkett, R.D., shared ideas in this Reader's Digest article.
Laura Moore, M.Ed., R.D., L.D., and her husband Don Sanders have donated $1 million to support a first-of-its-kind nutrition education program at The University of Texas Health Science Center at Houston (UTHealth).
The University of Texas Health Science Center at Houston (UTHealth) School of Public Health celebrated Thursday the official opening of its state-of-the-art “seed-to-plate” facilities.