Our mission has always been this: better food for more people. The Chobani Nutrition Center is an information resource for the health and nutrition benefits of our food. From ingredients that nurture to recipes that delight, this is the place to learn more about Chobani.
Health professionals—including dietitians, nutritionists and health educators—as well as medical professionals can reference health and nutrition benefits of Greek yogurt mapped back to everyday realities. For you. For your clients. From us.
At Chobani, we believe adding just the right amount of sugar from natural sources is important to meet taste preferences along with nutrient needs. Making simple shifts to nutrient-intense foods that are smartly sweetened, like Chobani® Greek Yogurt, is a good way improve nutrition, and Public Health advocates agree! Learn more about the perspectives and our approach to sweetening smartly.
Cravings happen. But swapping a snack for a more nutrient-intense option can have positive effects. We've charted how common snacks stack up, and it's definitely worth checking.
*Chobani® Greek Yogurt (excluding Plain), 13-17g sugar per 5.3oz (150g) serving; regular fruit yogurt, 29g sugar per 5.3oz (150g) serving based upon most recently reported USDA category data.
Chobani plays very well with other ingredients. Plus up your favorite dishes. Make it savory or sweet. Achieve delicious and nutritious, promise. Explore our library of recipes.
We've brought together some of the best, brightest, and most passionate experts in public health, nutrition science, food science, and medicine to compose the Chobani Nutrition Council. We've united to research the role of Greek yogurt in a healthy diet for all ages. We actively provide research and educational information to health professionals—including dietitians, nutritionists, health educators—as well as medical professionals so they can work more effectively to educate, inform and counsel their patients, consumers and students.
We believe happier, healthier lives can come from positive nutrition. So, it's the Council's mission to develop and distribute science-based tools that make good food choices actionable, relevant & delicious.
Dr. Keith Ayoob is a registered dietitian specializing in child nutrition and health and he is an esteemed speaker on childhood obesity. His research has appeared in several professional journals including the Journal of Clinical Nutrition and Pediatric Annals, and he has played a key role in developing global nutrition policies and creating the NuVal nutrition scoring system, which is currently present in more than 1,700 supermarkets across the country.
Dr. Ayoob holds a Bachelor of Science in nutrition science from University of California, Davis, and he received his Master of Science in human nutrition and his Master of Education and Doctor of Education in nutrition education from Columbia University. Now an associate professor within the department of pediatrics at the Albert Einstein College of Medicine in New York, Dr. Ayoob still maintains his pediatric nutrition practice and serves as director of the nutrition clinic at the Rose F. Kennedy Children\'s Evaluation and Rehabilitation Center, where he specializes in motivational counseling and family dynamics.
Dr. Terry Huang is a global expert in developing creative solutions for addressing obesity and chronic disease, including systems-oriented prevention strategies, cross-sectoral partnerships and the translation of science to policy. Prior to his current position as professor in the School of Public Health at the City University of New York and University of Nebraska Medical Center, Dr. Huang was director of the Obesity Research Strategic Core at the Eunice Kennedy Shriver National Institute of Child Health and Human Development. In addition, he is co-founder of the National Collaborative on Childhood Obesity Research, which coordinates activities across the National Institutes of Health, Centers for Disease Control and Prevention, U.S. Department of Agriculture, and the Robert Wood Johnson Foundation.
Dr. Huang has received several prestigious recognitions for his work with the National Collaborative on Childhood Obesity Research, including the U.S. Department of Health and Human Services Secretary's Innovation Award in 2010 and the National Institutes of Health Director's Award in 2011. He was also a recipient of the National Cancer Institute Award of Merit in 2012 and was named University of Nebraska Medical Center Distinguished Scientist in 2013. Dr. Huang holds a doctorate in preventive medicine and a Master of Public Health in applied epidemiology and biostatistics from the University of Southern California, as well as a bachelor's degree in psychology from McGill University.
Dr. Amy R. Beaudreault is an agricultural education and extension expert with 15 years of experience in strategic communication, research methodologies and program development, implementation and evaluation. She holds a Bachelor of Science in journalism from the E.W. Scripps School of Journalism at Ohio University, as well as a Master of Science in agricultural communication, a doctorate in agricultural education and extension and a graduate certificate in survey research from The Ohio State University.
In her career, Dr. Beaudreault has held a variety of public health and research-focused positions including most recently the associate director at The Sackler Institute for Nutrition Science at the New York Academy of Sciences. She also served as a senior researcher and program coordinator for The Ohio State University, as well as research communications and marketing specialist for Nationwide Children's Hospital. Currently, Dr. Beaudreault is the Director of Nutrition and Health at the World Food Center at University of California, Davis. She focuses on the intersection of nutrition, food, and agriculture in strategy development, program implementation, and collaboration and outreach within UC Davis and globally.
Dr. Martin Wiedmann is a food safety and food microbiology professional with expertise in food systems, foodborne pathogens and spoilage organisms. Dr. Wiedmann received a veterinary degree and a doctorate in veterinary medicine from the Ludwig-Maximilians University in Munich and a doctorate in food science from Cornell University. He currently works as a professor and director of graduate studies for food science and technology at Cornell University, where his extension program focuses on the production of safe and high-quality fluid milk, cheese, yogurt and other fermented dairy products in the state of New York.
A highly established researcher, Dr. Wiedmann has published more than 270 peer-reviewed publications and given more than 200 invited presentations on a variety of food science topics. He has been honored with several significant awards including the U.S. Department of Agriculture's Secretary's Award for Superior Service in 2000, the Young Scholars award from the American Dairy Science Association in 2002, the Samuel Cate Prescott Award from the Institute of Food Technologists' in 2003, the International Life Science Institute North America Future Leaders Award in 2004 and the American Meat Institute Foundation Scientific Achievement Award in 2011.
Rob Skinner, MS, RD, CSSD, CSCS is the Senior Sports Dietitian assigned to Acrobat and Combat Sports at the United State Olympic Training Center in Colorado Springs, Colorado. He brings 19 years of experience working as a dietitian and exercise physiologist with athletes at all levels.
Rob Skinner has held previous positions at University Athletics Programs (Georgia Institute of Technology and University of Virginia), in the Special Operations community (Navy SEAL Teams) and in the NFL (Washington Redskins). Skinner has a bachelor’s degree in education from the University of Georgia as well as a bachelor’s degree in nutrition from Georgia State University. He also holds a master’s degree in exercise science from the Georgia State University. Skinner is originally from Atlanta, Ga., and now resides in Colorado Springs, CO with his wife Barbara.