Making Personalized Nutrition Accessible
According to a study from the International Food Information Council, 52% of the population tried one or more different diets last year. However, diets are often regimented, generic, and inaccessible to many people. Fortunately, companies like Nlumn are working to minimize food system barriers and make personalized nutrition accessible across the world.
Dr. Josh Anthony created Nlumn to help people leverage advanced science and technology tools to make critical food, nutrition, and lifestyle choices. Today, he shares how he's partnering with businesses to make personalized nutrition accessible and keep the person at the center of personalized nutrition.
On this episode of the Firebelly Social Show, Duncan Alney and Arnelle Mitchell talk with Dr. Josh Anthony, Founder and CEO of Nlumn, about the value of personalized nutrition. Dr. Anthony explains why personalized nutrition is crucial, the value of increasing accessibility of personalized nutrition, and how Nlumn is partnering with companies to decrease barriers and drive personalized nutrition forward.
Here’s a glimpse of what you’ll learn:
Dr. Josh Anthony shares his background in personalized nutrition
What is personalized nutrition, and why is it so important?
The value of increasing accessibility of personalized nutrition
The methods Nlumn uses to make personalized nutrition attainable
Dr. Anthony talks about the role of AI in the personalized nutrition space
What’s next for Nlumn?
About Dr. Josh Anthony
Dr. Josh Anthony is the Founder and CEO of Nlumn, a consulting company that helps businesses compete in the personalized nutrition and health marketplace by delivering personalized strategies at scale. Before starting Nlumn, Dr. Anthony was the Founding Chief Science Officer at the personalized nutrition company, Habit. He was also Vice President of Global Research and Development at the Campbell Soup Company, where he was responsible for global nutrition and health strategy.
Dr. Anthony has a BS in biological sciences from Carnegie Mellon University, an MS in nutritional sciences from the University of Illinois Urbana-Champaign, a PhD in cell and molecular physiology from Pennsylvania State University, and an MBA from Vanderbilt University. He also attended Yale University for an executive education in management and leading effective decision-making.