Michelle Parisi

Director of Nutrition and Health Extension Programs
Rural Health and Nutrition Program Team Director
Extension Administration office, Food, Nutrition, and Packaging Sciences Department

Office: 103 Barre Hall
Phone: 864-633-7750
Email: mparisi@clemson.edu


 Educational Background

Ph.D. Food Technology
Clemson University 2012

M.S. Clinical Nutrition
Rush University 1999

B.S. Home Economics/Dietetics Option
Eastern Illinois University 1993


Dr. Michelle A. Parisi is the Director of Nutrition and Health Extension Programs and the program team director for the Rural Health and Nutrition program team. She is a Registered Dietitian with a Master of Science Degree in Clinical Nutrition from Rush University and a PhD in Food Technology from Clemson University. Dr. Parisi has over 20 years of experience in Nutrition and Food Science and has experience working as a Community Nutritionist, Clinical Dietitian, Nutrition Research Associate, and Professor of Nutrition and Food Science. She conducts research in areas of Food Systems/Food Access and Security and Community Health, Nutrition and Wellness programming through a Health Extension model. Dr. Parisi serves throughout the state of SC and works with Rural Health and Nutrition Extension Agents in program delivery, health and wellness initiatives based on the social determinants of health, and curriculum development and evaluation.

 Research Interests

Food system factors as social determinants of health

 Extension and Outreach

Extension Division Director for Health, Nutrition and Youth Development
Extension Health Team
Extension Nutrition Team/Expanded Food and Nutrition Education Program
Food Systems and Safety
Agricultural Education/FFA


1. Parisi, M. 2020. Scope of Practice for Extension agents delivering health programs. LandGrant Press. URL: https://lgpress.clemson.edu/publication/scope-of-practice-for-extension-agents-delivering-health-programs/

2. Parisi, M.A., Northcutt, J.K, McKendry, J., Sherrill, W., Dye, C., Snow, J. 2018. Extension: the backbone organization in statewide population health management. Journal of Extension.56 (2): IAW1. https://joe.org/joe/2018april/iw1.php

3. K. J. Izquierdo, M. A. Parisi, and J. K. Northcutt. 2018. Effect of laying hen production system and level of dietary soy on bone strength and composition. Appro Poult Dairy & Vet Sc. 3(1): 1-7. http://crimsonpublishers.com/apdv/pdf/APDV.000554.pdf - [Master’s Thesis publication completed by Nutrition graduate student as a secondary project to Dissertation project; assisted with student advising, project completion, and review of thesis and article publication]

4. Dawson, P. L, J. K. Northcutt, M. A. Parisi and I. Han. 2016. Bioaerosol formation and bacterial transfer from commercial automatic hand dryers. J. Food: Microbiology, Safety and Hygiene 1:108-113. https://www.omicsonline.org/open-access/bioaerosol-formation-and-bacterial-transfer-from-commercial-automatichand-dryers-.pdf

5. Smith, D. P., Northcutt, J. K., Sigmon, C.S., and Parisi, M. A. 2015. Effect of sex, bird size, and marination on duck breast meat quality. Journal of Applied Poultry Research 14 (4): 191-195. http://docsdrive.com/pdfs/ansinet/ijps/2015/191-195.pdf

6. Smith, D. P., J. K. Northcutt, R. Qudsieh, and M. A. Parisi. 2015. Effects of strain on duck meat quality. Journal of Applied Poultry Research 24(3):401-407. https://academic.oup.com/japr/article/24/3/401/756962

7. Parisi, M. A., J. K. Northcutt, D. P. Smith, Steinberg, E. L., and Dawson, P. L. 2015. Microbiological Contamination of shell eggs produced in conventional and free-range housing systems. J Food Control 47:161-167. – [Dissertation publication] https://www.sciencedirect.com/science/article/pii/S0956713514003673

8. Smith, D. P., J. K. Northcutt and M. A. Parisi. 2014. Razor-blade shear method for evaluating duck meat and tendon texture. Journal of Applied Poultry Research 23(4):742-747. https://academic.oup.com/japr/article/23/4/742/2843153

9. Condrasky, M., M.A. Parisi, M, E. Kirby, P. Michaud, K. Graham, E. Wall-Bassett, and A. Clifford. 2009. Application of the process evaluation model to the Cooking-with-a-Chef program. Topics in Clin Nut 24(2):152-160. https://journals.lww.com/topicsinclinicalnutrition/Abstract/2009/04000/Application_of_the_Process_Evaluation_Model_to_the.8.aspx

1. C. Dietz, Sherrill, W, McFall, D, White, H, Parisi, M.A., Stancil, M, and Beauchamp, C. Managing Diabetes: Leveraging Community Partnerships. Community Health Planning and Policy Development program of the American Public Health Association's 2019 Annual Meeting and Expo Book of Abstracts (#444013). November 2018. Philadelphia, PA. https://apha.confex.com/apha/2019/chppd/papers/viewonly.cgi?password=313509&username=444013

2. Stancil, M., Sherrill, W.W., Parisi, M.A., Dietz, C., McFall, D, Dillow, R. 2018. CU Healthy Greenville County: Integrated services for diabetes prevention and management. SC Area Health Education Consortium, 15th Research Symposium Book of Abstracts. Presented October 2018 at the AHEC 15th Research Symposium.


Rural Health and Nutrition Extension Program Team Webpage
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Rural Health and Nutrition Extension Team COVID Resource Webpage
Extension Publications Webpage