NUTRITION AND METABOLIC SERVICES

Experienced Registered Dietitians at the Center for Clinical Investigation support research personnel throughout the phases of study design, implementation, compliance, and manuscript development.

Click on any of the services below for more information.

Customized menus to assess study specific parameters. Menus are individualized to participant food preferences and curated to increase compliance of research diet.

Nutrient Analysis

Detailed analysis of over 30+ nutrients consumed by your participant. Reports provided to the study team on participant paper or virtual food logs, food frequency questionnaires, 24-hour food recalls, or food diaries depending on study preference.

Nutrition Counseling and Education

Registered and Licensed Dietitians with over 30+ years of combined experience can provide nutrition counseling on appropriate home diets, meal planning, food record instructions, or study-specific education handouts.

Body Composition

State-of-the-art technologies are available for body composition and metabolic rate testing. Registered Dietitians can also assist in body frame measurements to ensure consistent anthropometric measurements are taken throughout study period.

Mission Statement

Educate, train, and mentor investigators, students, and colleagues in areas of nutrition and metabolism research.

Advance nutrition research as an integral component of the research studies within the Center for Clinical Investigation.

Translate nutrition research findings for health professionals and public health policy and application.

Testimonials

 “The CCI Nutrition Team has been instrumental in carrying out key aspects of our neuroimaging studies on appetite and mood. The team has helped design meal options, coordinate the weighed meal process, assist with anthropometric measurements, and complete 24-hour food recall interviews—sending us detailed data from these measures on a regular basis. They are incredibly knowledgeable, easy to work with, and enthusiastic. Our studies are much richer thanks to them.” Laura Holsen, PhD, Harvard Medical School, Brigham and Women’s Hospital

“We have successfully used the CCI Nutrition Services to prepare diets for our human physiology studies, which require careful monitoring of macro and micronutrients. Our research subjects are very happy to work with the CCI Nutrition Staff. The CCI Nutrition Staff works to personalize each research subjects’ needs. They provide a unique and valuable service to our research study.” Suman Srinivasa, MD, Massachusetts General Hospital

"The Nutrition and Metabolism Service at BWH has been an essential partner in my studies of HDL metabolism. The Nutrition service has taken the lead among the clinical centers in multicenter dietary studies; the dietitians design and prepare meticulously formulated diets that are used by all centers. Because of this expertise and execution, these studies are considered the gold standard for dietary studies that definitively establish effects of diets on risk of cardiovascular disease and diabetes." Frank M. Sacks, MD, Harvard School of Public Health, Brigham and Women's Hospital

Meet the Team

CCI registered Dietitians

The Nutrition and Metabolic Research Team at the Center for Clinical Investigation consist of 3 Registered Dietitians, 2 Diet Technicians, and 3 Metabolic Kitchen Technicians. Collectively the Nutrition and Metabolic Team has over 80 years of experience curating metabolic, nutrient-controlled meals for a wide range of study protocols utilizing both inpatient and outpatient units. Our team is well-versed in study design and implementation, compliance monitoring, and manuscript publishing. The BWH Center for Clinical Investigation Nutrition and Metabolic Research Team was instrumental in large-feeding trials that are mainstays of today’s nutrition standard of care treatments, including DASH diet, OmniCarb, OmniHeart, etc.

Beyond metabolic-meal services, this well-rounded team of Nutrition Researchers bring a breadth of expertise and knowledge that is invaluable to investigators exploring Center for Clinical Investigation services. All our Registered Dietitians hold master’s degrees in nutrition, nutrition science, and public health as well as over 10 years of combined nutrition counseling experience and medical nutrition therapy guideline/education material creation. Many of our staff have been published the American Journal of Clinical Nutrition, the Journal of American Dietetic Associations, the Journal of the American Medical Association, and the Journal of Parenteral and Enteral Nutrition and are fully equipped to assist in post-data analysis manuscript publishing. We eagerly look forward to working with you on your next research protocol.

Monthly Nutrition Recipe- Gluten Free Protein Bagels

A delicious gluten-free bagel can often be difficult to find. Bake a better breakfast with this recipe for Gluten-Free Protein Bagels.

 Ingredients:
2 Cups All Purpose Gluten-Free Flour
1 TBSP Chia Seeds
1 TBSP Baking Powder
2 Cups Non-Fat Greek Yogurt
¼ Cup Olive Oil
Everything Seasoning:
1 TBSP Poppy Seeds
1 TBSP Sesame Seeds
1 TBSP Dried Garlic
1 ½ TSP Salt

Directions:

  • Preheat oven to 350°
  • Combine flour, baking powder, chia seeds, and mix well.
  • Add the yogurt and mix until all the flour is incorporated into a dry batter.
  • Knead the dough with clean hands until its dry and elastic.
  • Divide dough into 8 balls.
  • One at a time, roll each ball in your palm and form into one long rope and form into a circular shape, cinching the ends to complete a closed bagel.
  • Brush tops of each bagel with olive oil.
  • Mix seasoning and spread it out on a small plate.
  • Dip each bagel into the seasoning and lightly press on the bagel.
  • Return bagel to the parchment paper with the seasoned side facing up.
  • Bake for about 25 minutes. Let cool before slicing.
  • Note: Gluten-Free Flour can be substituted for whole wheat or white flour
  • Adapted from Joy Bauer’s Recipe for Protein Bagels

    GF Bagels CCI
    GF Bagels CCI

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