Department
SOIH Nutrition and Herbal Medicine
Education
Registered Dietitian Nutritionist
- City University of New York School of Public Health (2025), Dietetic Internship
- University of Vermont (2024), Didactic Program in Dietetics
Maryland University of Integrative Health (now part of Notre Dame of Maryland and formerly Tai Sophia Institute) (2021), Master of Science in Nutrition and Integrative Health
Masaryk University of Brno, Czech Republic (2013), Master of Arts in Sociology
Roanoke College (2009), Bachelor of Arts in History
Certifications
Licensed Dietetic Nutritionist - State of Massachusetts
ServSafe Food Manager (through 2027), National Restaurant Association
CITI Program (2024)
- GCP: Clinical Trials with Investigational Drugs and Medical Devices (U.S. FDA Focus)
- GCP: Social and Behavioral Research Best Practices for Clinical Research
- IRB: Human Subjects Research for Biomedical Researchers
Inclusive Teaching: Supporting All Students in the College Classroom (2022), ColumbiaX
Mental Health First Aid (2021), National Council for Behavioral Health
Teaching English as a Foreign Language (2009), Oxford University Extension
Biography
Christina is a Registered Dietitian Nutritionist with a Master of Arts in Sociology and a Master of Science in Nutrition and Integrative Health. She worked in higher education, earned a Michelin star as a sous chef in Washington DC, and explored organic agriculture and food production before combining her interests and experiences into culinary nutrition and community health education. She is currently developing the food and nutrition approach for the HEART of Communities program, a collaboration of Boston Medical Center, Mass General Brigham, and Mattapan Community Health Center. Christina is also the co-lead of the Environmental Sustainability Interest Group of the Teaching Kitchen Collaborative and teaches behavior change in food selection and preparation at the Notre Dame University of Maryland School of Integrative Health.
Publications and Presentations
S. Krumholz, M. Hurd, A. Tenney, L. Iacono, C. Vollbrecht, W. Calkins. (2025). Cooking with the curriculum: A pilot culinary medicine program at the Larner College of Medicine. BMC Medical Education, 25(517). https://doi.org/10.1186/s12909-025-07103-z
C. Vollbrecht. (2013). The role of international exchange programs in the commodification of higher education. (Thesis). Masaryk University of Brno, Faculty of Social Studies.
C. Harrison, P. Theodore, L. Niculescu, C. Vollbrecht, I. Rizo (2025). The Future of Cardiometabolic Health: Inclusive Strategies for Equitable Outcomes. (Panel). Advancing Medicine Research Symposium. Boston Medical Center EQTY: Progress Under Pressure. November 19, 2025.
Vollbrecht, C. (2025). From Soil to Self: Nourishing Health through Sustainable Food Systems. Alliance of Nurses for Healthy Environments. October 21, 2025.
Iacono, L., Calkins, W., Vollbrecht, C., Krumholz, S., Hurd, M., Tenney, A. (2025). A Prescription for Nutrition – Pediatric Insights and the Role of Culinary Medicine in Medical Training. University of Vermont Pediatric Grand Rounds. July 23, 2025.
S. Kakani, C. Vollbrecht, L. Pryor, R. Boyers. (2025). Food and Mood: Using Culinary Medicine to promote mental health. University of Vermont 2025 Gerontology Symposium: Empowering Health Aging Together. May 6, 2025.
C. Vollbrecht, K. Shafto, J. Deutsch, S. Zarghami. (2024). Integrating environmental sustainability into teaching kitchens operations & curricula. (Panel). Teaching Kitchen Collaborative 2024 Symposium. November 13, 2024.
C. Vollbrecht. (2024). Sustainability in Research Kitchens. National Association for Research Nutritionists. October 16, 2024.
S. Krumholz, M. Hurd, A. Tenney, C. Vollbrecht, W. Calkins, L Iaocono. (2024). A multimodal approach to bridging gaps in nutrition education: A culinary medicine experience. (Poster). University of Vermont Health Equity Summit. October 7, 2024.
C. Vollbrecht, J. Barker, H. Darby, J. May, J. Coleman. (2024). Roots of Health: The intersection of regenerative human, food, and planetary health. (Panel). The University of Vermont Cancer Center Women’s Health and Cancer Conference. September 20, 2024.
Professional Affiliations and Memberships
Teaching Kitchen Collaborative (2021-Present)
- Co-Chair, Best Practices Committee (2023-2025)
- Founder and Lead, Sustainability Interest Group (2024-Present)
Osher Collaborative for Integrative Health, University of Vermont affiliate (2022-2025)
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Founder and Lead, UVM Culinary Medicine Curriculum Committee
Northeast Organic Farming Association of Vermont (2021-2025)
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Member, Committee on Education
Society for Integrative Oncology, member (2021-Present)
United Plant Savers, member (2019-Present)
American Nutrition Association, student ambassador (2020-2021)
Omnicron Delta Kappa National Leadership Honor Society, member (2007-Present)
Awards
Faculty Excellence and Innovation in Service Award (2024), Maryland University of Integrative Health
Nominee: Faculty Teaching Award (2024), Maryland University of Integrative Health
Student Excellence in Integrative Health Award (2021), Maryland University of Integrative Health
Michelin Star (2018), Siren by RW
Mary Queen of Scotts Award for Excellence in Historical Studies (2009), Roanoke College
Omicron Delta Kappa – National Leadership Honor Society, Roanoke College
Phi Alpha Theta – National History Honor Society, Roanoke College
Xi Theta Chi – Foreign Languages Honor Society, Roanoke College