Christina DiMarco-Crook is a Ph.D. candidate in the Food Science Department at the University of Massachusetts Amherst and conducts research at the Fergus M. Clydesdale Center for Foods for Health & Wellness, examining health-promoting effects of bioactive food components. As a U.S. Department of Agriculture Ph.D. Fellow, Christina completed her internship on the communication of food science, nutrition and food policy issues at the International Food Information Council in Washington D.C. Christina is one of a limited number of individuals selected across the country to complete the Nutrition and Cancer Prevention Research Practicum at the National Cancer Institute in Maryland. Her recent publication, “Diet-based Strategies for Cancer Chemoprevention: The Role of Combination Regimens Using Dietary Bioactive Components,”offers an extensive review on the status of research using bioactive food components in combination for the prevention of various forms of cancer. She is a recipient of a highly competitive CIRTL teaching fellowship, to develop and teach several first year freshman courses at the University of Massachusetts Amherst for the College of Natural Sciences, entitled: “Organic Food and Health” and “Is Food Thy Medicine?” Christina earned a Bachelor of Science degree in Dietetics from Immaculata University and a Master of Science in Nutrition from Drexel University.