My expertise lies in nutritional history, with much of my graduate research focused on America's evolving relationship with dietary fat. I concentrated on the origins of the industrial food system, the introduction of calorie-based quantification, and the development of the Diet-Heart Hypothesis, which promoted low-fat diets and catalyzed a shift from traditional saturated animal fats—such as lard and butter—to industrial seed and vegetable oils like Crisco and canola oil. Additionally, my work explored the historical roots of chronic diseases such as cardiovascular disease and obesity from the 1950s onward, and how these conditions have been shaped and framed as policy constructs influencing American public health decisions.