Abigail E. Clarke, PhD, MPH, RD, is a registered dietitian, assistant professor, and clinical nutrition specialist whose career blends academic teaching, clinical practice, and nutrition research. With more than a decade of frontline clinical experience across major hospitals and healthcare systems in the United States and the Caribbean, Dr. Clarke has provided medical nutrition therapy in acute care, trauma, rehabilitation, and specialized outpatient settings. Her clinical roles have included advanced practice dietitian, preceptor, and clinical nutrition educator, offering training to interns, new hires, interdisciplinary teams, and healthcare staff.
In higher education, Dr. Clarke has taught and developed nutrition courses across multiple institutions, emphasizing evidence-based instruction, cultural relevance, and interactive learning. She integrates her clinical expertise into her teaching, mentoring the next generation of dietitians, public health professionals, and health science students.
Dr. Clarke’s research focuses on dietary assessment, food-choice behavior, plant-based nutrition, and dietary displacement. Her work on avocado intake, nut consumption, environmental impacts of dietary choices, and cardio metabolic outcomes has been published in leading peer-reviewed journals and presented nationally. She is also a contributing author of Barbadian Gourmet: Recipes for Better Health (2020).
