Elaine Trujillo, M.S., R.D.
Elaine Trujillo is a Nutritionist with the NSRG, where she promotes the translation of information about bioactive food components as modifiers of cancer. She plans and directs nutritional programs such as the annual week-long Nutrition and Cancer Prevention Research Practicum, and the lectureship program Stars in Nutrition and Cancer. She collaborates with other federal agencies, and is currently serving on the 2015 Dietary Guidelines for Americans Management Team. Ms. Trujillo has been an active member of the Oncology Nutrition Dietetic Practice Group of the Academy of Nutrition and Dietetics and currently serves as Chair. At the state level, she has served as Chair of the Education and Research Division for the Maryland Academy of Nutrition and Dietetics.
Prior to joining the NCI, Ms. Trujillo was a Senior Clinical and Research Dietitian, Brigham and Women’s Hospital, Harvard Medical School in Boston, where she designed and organized clinical nutrition research. She holds a B.S. degree in Nutritional Science with a minor in Biology from the University of Delaware. At Texas Woman’s University, she earned an M.S. degree and completed a Dietetic Internship. Following her internship, she was a clinical dietitian at St. Luke’s Episcopal Hospital in Houston. Ms. Trujillo uses a variety of approaches to share her views and findings about nutrition with others interested in health, including co-authoring a nutrition-cookbook, Eating for Lower Cholesterol: A Balanced Approach to Heart Health with Recipes Everyone will Love, Da Capo Press, 2005, scientific journal articles, book chapters, and abstracts.