Dr. Scott M. Grundy was a Professor and Chairman of Clinical Nutrition in the School of Health Professions, and held the Distinguished Chair in Human Nutrition. Dr. Grundy was also the previous Director of the Center for Human Nutrition at UT Southwestern. Dr. Grundy was one of the world's leading researchers in cholesterol and lipoprotein metabolism. The research of he and other investigators at the Center for Human Nutrition has had a profound effect on scientific knowledge about heart healthy eating. Dr. Grundy played a pivotal role in the development of the American Heart Association's treatment guidelines for reducing cardiovascular risk factors. He has numerous publications, and edited the 'American Heart Association Low-Fat, Low-Cholesterol Cookbook' published in 1989. He was elected to the prestigious Institute of Medicine of the National Academy of Medicine of the National Academy of Sciences in 1995. Dr. Grundy joined the UT Southwestern faculty in 1981 and passed away in 2025.
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