Katherine Burt

Degrees and Sources of Degrees

• M.S. Exercise Physiology and Nutrition, RD - Teachers College, Columbia University
• Ph.D Food and Nutrition Policy - Teachers College, Columbia University
• B.S Film and Television - Boston University

Profile

Kate Gardner Burt, PhD, RDN is an associate professor and Undergraduate Program Director of the Dietetics, Foods, and Nutrition Program at Lehman College, City University of New York. She teaches courses in cultural humility and foodways and professional practice.

She embarked on a career in film and television for its power as a medium to connect with people and tell stories. Working backstage as a production assistant for World Wrestling Entertainment, Kate found herself more engaged in her conversations with wrestlers’ about their food choices than about the television program she was making. She shifted her career and obtained a masters degree in exercise physiology and nutrition from Teachers College Columbia University, where she also became a registered dietitian nutritionist. Kate began her work as dietitian in private practice, consulting, and writing a food blog, which led to the publication of her first cookbook in 2015.

As a doctoral researcher and early career professor, Kate gained a deep understanding of the bias in the food and health systems, in who can access care from a dietitian, and just how difficult it is for community members to find a dietitian they want to work with. Dr. Burt’s research explores how systemic racial bias and whiteness impact the dietetics profession and dietary recommendations. Dr. Burt has received national awards from the Academy of Nutrition and Dietetics, including the Outstanding Abstract Award (2017), the Emerging Investigator Award (2018), and Outstanding Educator Award (2021). As a result of her work on systemic racial bias, Dr. Burt serves on a number of inclusion-focused committees within and outside of the Academy, including as the treasurer for World Critical Dietetics and as an Advisory Board member for Food + Planet. In addition to recognition within the profession, Kate was invited as Marquee Biographee in 2022, and has been featured in many popular publications, including The Atlantic, Well + Good, and Self Magazine. Dr. Burt received her BS in film and television from Boston University and her MS in exercise physiology and nutrition, RD and PhD in food and nutrition policy from Teachers College, Columbia University.

Selected Publications

• Burt KG. The Whiteness of the Mediterranean Diet: A historical, sociopolitical, and dietary analysis using Critical Race Theory. Journal of Critical Dietetics. 2021; 5(2): 41-52.
  
  
• Wahlstedt A, Bradley E, Castillo J, Burt KG. MSG is A-OK: Exploring the xenophobic history of and best practices for consuming Monosodium Glutamate. Journal of the Academy of Nutrition and Dietetics. 2022; 122(1): P25-29.
  
  
• Burt KG, Fera J, Lopez R, Landaverde M, Avalos E, Paniagua A. Systemic and institutionalized racism, not achievement gap factors, limit the success of Black, Indigenous, and People of Color in dietetics education and credentialing. Journal of Critical Dietetics, Special Issue on Racism Against Blacks in Dietetic. 2021; 6(1): 22-39.
  
  
• Burt KG. Challenging Perceptions of Food Culture and Personal Identity. In: Szanto D, Di Battista A, and Knezevic I, eds. Food Studies: Matter, Meaning & Movement. Food Studies Press. 2022; in press.
  
  
• Burt KG, Delgado K, Chen M, Paul R. Strategies and Recommendations to Increase Diversity in Dietetics. Journal of the Academy and Nutrition and Dietetics. 2019; 119(5): 733-738.