The Friedman School pursues cutting-edge research and education from cell to society, including in molecular nutrition, human metabolism, population studies, clinical trials, nutrition interventions and behavior change, communication, food systems and sustainability, global food insecurity, humanitarian crises, and food economics and policy.
Assistant Professor, Tufts University School of Medicine
Dr. McKay is the Director of Tufts University’s Friedman Online Graduate Certificate Programs, an Assistant Professor in the Friedman School of Nutrition Science and Policy, the Tufts School of Medicine, and served as a Scientist in the Antioxidants Research Laboratory at the Jean Mayer USDA Human Nutrition Research Center on Aging (HNRCA).
She obtained a BS in Biological Sciences from Carnegie-Mellon University and, from Tufts University, received MS degrees in Biological Sciences and Nutrition Communications, and a PhD in Human Nutrition. She serves on the Examination Committee for the Certification Board for Nutrition Specialists, the editorial board of the Tufts Health & Nutrition Newsletter, and is a member of the Scientific Advisory Council at NBTY, Inc.
Since 2000, McKay has taught general nutrition and nutritional biochemistry courses to a wide range of students including undergraduate non-science majors, graduate nutrition students in both policy- and science-based programs, as well as working professionals enrolled in the online certificate programs.
At the HNRCA, Dr. McKay investigated the role of nutrients, phytochemicals, and bioactive compounds in health promotion, particularly in older adults, and has studied the effects of multivitamin supplements and a variety of antioxidant-rich foods and beverages, including tree nuts, whole grains, hibiscus tea, and cranberry juice, in clinical trials.
Dr. McKay is often quoted in the popular media, including National Public Radio, The Chicago Tribune, Dallas Morning News, CNN.com, U.S. News and World Report, Prevention, and SELF. She is also a contributing author to the book, 20 Years Younger, by Bob Greene.
"Our students come from all over the world, all age ranges, and with very different backgrounds. The certificate programs are a unique way to interact with people who come from all walks of life, but all with a common goal of improving our nutritional health and well-being."
Ph.D., 2000, Nutrition, Tufts University School of Nutrition Science and Policy
M.S., 1997, Nutrition Communications, Tufts University School of Nutrition Science and Policy
M.S., 1989, Biological Sciences, Tufts University Graduate School of Arts and Sciences
B.S., 1984, Biological Sciences, Carnegie-Mellon University