Megan Whelan, PhD

Dr. Megan Whelan serves as the Dean of the School of Health Professions. Dr. Whelan joined D'Youville University in 2005 serving as a clinical instructor for dietetics students in critical care and pediatrics. In 2008, Dr. Whelan joined the Nutrition and Dietetics faculty and served the program as an Associate Professor, Chairperson, and Program Director for the ACEND-accredited Coordinated Program. As an educator and administrator, Dr. Whelan has called for culturally responsive teaching practices in higher education and has focused on reforming institutional admissions requirements and academic policies to promote equitable practices.

• PhD, Curriculum and Instruction, State University of New York, University at Buffalo
• MS, Nutrition, State University of New York, University at Buffalo
• Graduate Certificate in Dietetics, Dietetic Internship, University of Rhode Island
• BS, Human Nutrition, University of Massachusetts

• CFSational Award Recipient, Western New York Cystic Fibrosis Foundation, 2018 
• School of Health Professions, Research Day, Best Poster Award, 2018 
• Commission on Dietetic Registration, Doctoral Scholarship recipient, Academy of Nutrition and Dietetics, 2016 
• Outstanding Cystic Fibrosis Advocate, Western New York Cystic Fibrosis Foundation, 2015 
• Faculty Member of the Year, D’Youville University Student Association, 2015 
• Council of Food Service Associations, Silver Medal Award recipient, 2015 
• Outstanding Dietetics Educator of the Year, 2013, Nutrition and Dietetic Educator Practice Group Area 7, New York State Dietetic Association, Western New York Dietetic Association 
• Dietetics Faculty of the Year, D’Youville University, Academic Year 2009, 2011, 2014, 2015 
• Rising Star Award, Cystic Fibrosis Foundation of Western New York, 2012 
• Recognized Young Dietitian of the Year, Western New York and New York State Dietetic Association, 2010 

As a qualitative researcher, Dr. Whelan’s research critically examines various aspects of nutrition and dietetics education, profession, and practice to inform equity efforts. Dr. Whelan oversees multiple grant projects and is currently the lead nutrition researcher assessing the impact of nutrition services provided by a Registered Dietitian on food security, health outcomes, and perceptions of health in an underserved population in Buffalo, New York.

• AL-Rajie, R., Whelan, M., Ali-Sayeed, N., Cadow, R., Leung, J. (2023). Government-assisted Syrian refugees’ perceptions of dietary acculturation in Canada: A qualitative study. Journal of Critical Dietetics, 6(3), 30-51. 
• Butterfoss, K.H., Cieri-Hutcherson, N.E., Ferro, H., Beutel, B., Case, A., DeMarco, L.,  
• Dunn, B., Stewart, M.M., Verni, C.M., Whelan, M., Duszkiewicz, A.E., Panzarella, K.J. (2022). Interprofessional education and transitions of care: a simulated curriculum from preoperative to community care. SN Social Sciences, 2(51). 
• Arnette, J., Whelan, M., Ali-Sayeed, N. (2019). Implementing a telenutrition workshop for coordinated program students, NDEP-Line, 21. 
• Whelan, M. (2018). Time for change: Insight from the learning sciences to inform dietitian education and credentialing. Journal of Critical Dietetics, 4(1), 14-17.  
• Border, K.M. & Whelan, M. (2017). Cultivating collaborative learning: An intraprofessional workshop on the scope of practice in nutrition and dietetics. Nutrition and Dietetics Educators and Preceptors Line, 14. 
• Whelan, M. (2017). Culturally Responsive Teaching: A Framework for Consideration in Dietetics Education. Journal of the Academy of Nutrition and Dietetics, 117(8),     1175. 
• Whelan, M., Ridgeway, M., & Yerrick, R. K. (2017). Pushing past clichés: Latina and Black women’s perceptions of the dietetics major and profession during career exploration. Journal of Latinos and Education, 1-15. 
• Panzarella, K., Rivers, L., Bright, B., Whelan, M., et al. (2013).  Using actors as simulated patients for interprofessional education, Medical Science Educator, 23, 3S.