Jan Dowell is a Registered Dietitian Nutritionist with an emphasis in culinary medicine and wellness. She is an adjunct lecturer in the College of Health Professions at Rosalind Franklin School of Medicine and Science. Her expertise blends the science of nutrition with the art of cooking with the goal of improving the health of students and the community. Her work experience includes outpatient nutrition/wellness education and culinary medicine in healthcare and academic settings. Professional publications include co-authoring and OER textbook, Introduction to Human Nutrition.

Jan earned the Master of Nutrition and Clinical Dietetics from Rosalind Franklin, Master of Health Professions Education with an emphasis in Health Promotion from Governors State University, a degree in Culinary Arts, and is a Certified Culinary Medicine Specialist through the American College of Culinary Medicine.

Jan is a member of the Academy of Nutrition and Dietetics, including the Food and Culinary Professionals and Vegetarian Nutrition practice groups. She has served in elected positions in her local dietetic association and an elected academic senate position, and currently serves on several academic advisory boards.