Trends in Natural Products Manufacturing
- Business & Professional
- Whole Foods Market, Austin TX
Join us as HEB hosts Shalene McNeill from the National Cattlemen’s Beef Association (NCBA). During this lunch'n learn will be a discussion on Changing Paradigms in Nutrition & Health.
Shalene has a great deal of experience and knowledge in dealing with
consumer perceptions and the scientific side of nutrition. We look forward to hearing her talk and
we thank HEB for letting us use their facility.
Dr. Shalene Mcneill’s BIO:
Shalene H. McNeill, Ph.D, R.D. is the Executive Director of Human Nutrition Research and the
Nutrition Strategy Lead for the National Cattlemen’s Beef Association (NCBA), the oldest and
largest trade association and marketing organization representing America’s one million cattle
ranchers and farmers.
With more than 14 years of experience, Dr. McNeill is a recognized leader in food, nutrition and
agriculture research and public nutrition education. As both a scientist and registered dietitian, Dr.
McNeill brings a unique perspective to her role, as she leads the development of a national beef
nutrition research program, as well as directs the translation of published research into consumerrelevant dietary guidance and communications materials for multiple health professional
With her unique background in science and dietetics, Dr. McNeill is an expert resource for the
media, having conducted numerous national and state media interviews with outlets such as the
Wall Street Journal, Time, CNN Health, and Cooking Light.
Dr. McNeill’s experience in nutrition and animal foods is diverse, and her areas of expertise
include the role of dietary protein in weight management and optimal health, beef’s function as a
nutrient-rich food, and the nutrition profile of beef as it relates to heart health. Her previous work
in academia and research focused on the use of poultry products to develop functional foods, and
her research contributed to the development of EggsPlus, an omega-3 fatty acid-enriched egg
available in grocery stores.
Dr. McNeill is a member of and has held volunteer positions within the Academy of Nutrition and
Dietetics (formerly the American Dietetic Association), American Society for Nutrition and
Institute of Food Technologists. Dr. McNeill holds a bachelor’s degree in biomedical science
and a doctorate in human nutrition, both from Texas A&M University.