Michelle  McGuire

Michelle  McGuire

Dr. McGuire is an Associate Professor in the School of Biological Sciences at Washington State University specializing in lactation physiology and nutrition. A member of the faculty at WSU since 1995, she has focused on understanding how maternal diet influences milk composition and infant nutrition, mostly in the area of biologically-active lipids such as various trans fatty acids and conjugated linoleic acid (CLA). Her research group has provided evidence that maternal consumption of industrially-produced trans fatty acids can cause milk fat depression and that CLA can be synthesized from trans-vaccenic acid in the mammary gland. Dr. Michelle McGuire collaborates with colleague Dr. Mark McGuire to study the human and bovine milk microbiomes. Shelley has been an active member of the American Society for Nutrition (ASN), having served as chair of the Human Milk and Lactation Research Interest Section (RIS), member of the Executive Board, National Spokesperson, and RIS director. She is also a long-standing, active member of the International Society for Research in Human Milk and Lactation (ISRHML), having received its Ehrlich-Koldovsky Award and currently serving as its secretary-treasurer. She is also author of two nutrition textbooks: Nutritional Sciences: From Fundamentals to Foods (in its 3rd edition) and NUTR. Dr. McGuire received her M.S. in Nutritional Sciences from the University of Illinois where she studied the effect of maternal selenium consumption on milk selenium content and her Ph.D. in Human Nutrition from Cornell University where she used animal models to study the interactions among maternal nutritional status, suckling behaviors, and duration of postpartum anovulation.

Affiliations and Expertise

Associate Professor, School of Biological Sciences, Washington State University, USA


Editors: Michelle  McGuire & Mark A McGuire & Lars Bode Release Date: 25 Oct 2016
Print Book:
USD 153.00
USD 180.00