Lisa McAnulty

First Name: 
Lisa
Last Name: 
McAnulty
Title: 
Professor
Degree: 
Ph.D. Nutrition and Food Science, Auburn University
Office: 
576 Leon Levine Hall
Phone: 
828-262-2630
Fax: 
828-262-8626

Background

Dr. Lisa McAnulty has been faculty at Appalachian State University since 1999 and is a Professor in the Department of Nutrition and Health Care Management. She received her Ph.D. in Nutrition and Food Science from Auburn University, M.S. in Food and Nutrition from Texas Tech University, and B.S.A. in Food Science and Human Nutrition from the University of Florida. Dr. McAnulty served as the Director of the Didactic Program in Dietetics at A.S.U. from 2001 to 2011. Her research focuses on the effects of antioxidants from whole foods and supplements on indices of antioxidant capacity and oxidative damage in athletes following strenuous exercise, in diseased populations, and in sedentary individuals. Dr. McAnulty has authored or co-authored over 50 scientific research papers and has more than 80 presentations at local, state, national, and international meetings. She also has served as an invited reviewer for journals such as Antioxidants, Oxidative Medicine and Cellular Longevity, Applied Physiology, Nutrition, and Metabolism, and Journal of the American College of Nutrition. In recognition of her teaching and research accomplishments and contributions as a dietetics educator, Dr. McAnulty has received the Appalachian State University Board of Governors Excellence in Teaching Award (2016), Beaver College of Health Sciences Outstanding Teacher Award (2016), Student Government Association Outstanding Professor for the College of Health Sciences Award (2015), Million Dollar Club, Annual Celebration of Principal Investigators, Appalachian State University (2012), NDEP (Area 6) Outstanding Dietetics Educator Award (2012), and NCDA Outstanding Dietetics Educator Award (2012). Outside of work, Dr. McAnulty enjoys hiking, biking, and playing the piano.

Education

  • Ph.D. Nutrition and Food Science, Auburn University, 2000
  • M.S. Food and Nutrition, Texas Tech University, 1990
  • B.S.A. Food Science and Human Nutrition, University of Florida, 1989

Current Courses Being Taught

  • NUT 2202 - Nutrition & Health
  • NUT 3205 - Nutrition and the Lifecycle
  • NUT 4200 - Advanced Nutrition I

Professional Affiliations

  • Academy of Nutrition and Dietetics
  • North Carolina Dietetic Association

Research/Scholarly Interests

  • Antioxidants and oxidative stress in active, diseased, and sedentary individuals
  • Phytonutrients and vascular performance
  • Sports nutrition

Selected Presentations & Publications

  • Lisa S. McAnulty, Steven R. McAnulty, Nari M. Malone, Lauren A. Prigge, and Kyle L. Thompson. Bioactive Properties and Health Benefits of Blueberries and Anthocyanins. (2017). Medical Research Archives 5(2):1-19.
  • Steven R. McAnulty, Lisa S. McAnulty, Scott R. Collier, Tacito P. Souza Junior, and Jeffrey McBride. Tai Chi and Kung-Fu practice maintains physical performance but not vascular health in young versus old participants. (2016). The Physician and Sportsmedicine DOI: 10.1080/00913847.2016.1158623.
  • Lisa S. McAnulty, Scott R. Collier, Michael Landram, D. Stanton Whittaker, Sydeena E. Isaacs, Jason M. Klemka, Sarah L. Cheek, Jennifer C. Arms, and Steven R. McAnulty. Six weeks daily ingestion of whole blueberry powder increases natural killer cell counts and reduces arterial stiffness in sedentary males and females. (2014). Journal of Nutrition Research 34:577-584.
  • Lisa S. McAnulty, Lindsey E. Miller, Peter A. Hosick, Alan C. Utter, John C. Quindry, and Steven R. McAnulty. Effect of resveratrol and quercetin supplementation on redox status and inflammation after exercise. (2013). Journal of Applied Physiology Nutrition and Metabolism 38:760-765.
  • McAnulty, L.S., S. R. McAnulty, J.D. Morrow, D.C. Nieman, C.L. Dumke, L. Shooter, and A.C. Utter. Effect of blueberry ingestion on natural killer cell counts, oxidative stress, and inflammation prior to and after 2.5-h of running. (2011). Journal of Applied Physiology Nutrition and Metabolism 36(6):976-984.