Jonathan Poyourow '03, RD, LD, CSCS
Associate Professor | Culinary Nutrition | College of Food Innovation & Technology
Providence Campus
Formerly a Division Dietitian in the U.S. Army, Jonathan Poyourow can articulate how different sports require different nutritional needs, what – and when – athletes should eat for optimal performance, food's healing factors and the proper balance of proteins, fats and carbohydrates. He gained recognition as the JWU is changing the way the world eats® chef featured on Rhode Island's NBC 10 and continues to deliver that message through the classroom and community.
M.A., Health & Wellness, Liberty University, Virginia
B.S., Culinary Nutrition, Johnson & Wales University
A.S., Culinary Arts, Johnson & Wales University
Expertise:
- athletic performance cuisine; culinary nutrition; military fitness nutrition
Media Coverage:
- 05.13.22 - 11 Foods You SHould ALways Buy Frozen, MyRecipes.com
- 10.27.20 - The health benefits of winter squash, Consumer Reports
- 03.27.20 - Bruce Newbury's Talk of the Town, 1540AM WADK Newport
- 09.12.19 - Is it safe to combine intermittent fasting and working out? Experts weigh in, Women's Health
- 09.15.17 - Chef reveals nutrition secrets to Tom Brady's diet, NBC 10
- 04.20.17 - Beefing up salads, Nation's Restaurant News
- 02.17.17 - The other nut milks: Three nondairy alternatives to almond milk, Yoga Journal
- 11.18.16 – Why you should serve succotash at Thanksgiving, Parade
- 11.09.15 - Less Can Be More When It Comes to Protein, SyscoShape newsletter