Joy Dubost is the Director of Nutrition and Healthy Living at the National Restaurant Association, where she provides leadership and expertise on a wide spectrum of health and nutrition issues. She presents on various scientific topics at national and international conferences. Previously, she worked in nutrition communications, where she led health professional outreach and nutrition education for a major food manufacturer.
Dubost has been media spokesperson for the New York State Dietetic Association and chair of the restaurant subgroup for the Food and Culinary Professionals Dietetic Practice Group of the ADA. She has authored and published numerous nutrition and food science research articles, especially concerning antioxidants and functional foods. She frequently authors nutrition and food science articles for various professional and consumer outlets.
Dubost earned an undergraduate degree in nutrition and chemistry at Hood College, a master’s degree in food Science and technology at University of Georgia and a doctorate in food science at Penn State University.