Margaret A. Ohlson (October 18, 1897 – December 16, 1984) was a distinguished American nutritionist, researcher, and academic leader, recognized for her extensive contributions to the field of human nutrition, particularly in dietary studies and metabolism. Her career spanned several decades, during which she held prominent positions at major universities and advanced the scientific understanding of nutritional requirements and their impact on health.
Early Life and Education
Born in Cherokee, Iowa, Ohlson developed an early interest in scientific inquiry. She pursued her higher education at various institutions, earning her Bachelor of Arts (B.A.) degree from Washington State University in 1918. She later continued her studies at the State University of Iowa (now the University of Iowa), where she obtained her Master of Science (M.S.) degree in 1927 and her Doctor of Philosophy (Ph.D.) in nutrition and biochemistry in 1930.
Career and Research
Ohlson's professional career began with roles in teaching and public health. Following her doctoral studies, she joined the faculty at Iowa State College (now Iowa State University) in 1930, where she served as Professor and Head of the Foods and Nutrition Department until 1950. During her tenure at Iowa State, she established a robust research program focusing on human dietary requirements and metabolic studies.
In 1950, Ohlson moved to Michigan State University, where she took on the role of Professor and Head of the Foods and Nutrition Department, a position she held until her retirement in 1963. Even after her formal retirement, she continued her research work at Iowa State University from 1963 to 1967, demonstrating her enduring commitment to scientific discovery.
Her research primarily focused on:
- Human dietary studies: Investigating actual food intake and its relation to health outcomes.
- Metabolism of essential nutrients: Particularly the balance and utilization of minerals like calcium, phosphorus, and nitrogen, as well as B vitamins.
- Nutritional status of diverse populations: With a special emphasis on the nutritional needs of elderly women, children, and families, contributing significantly to the understanding of aging and diet.
- Long-term nutritional effects: Her work often involved extensive, multi-year studies that provided valuable longitudinal data on nutritional patterns and health.
Ohlson authored and co-authored numerous peer-reviewed scientific articles, which greatly influenced nutrition research and public health recommendations. She was also a dedicated mentor, guiding many graduate students who went on to make their own contributions to the field.
Awards and Honors
Margaret A. Ohlson's significant contributions to nutrition were recognized through various accolades:
- She was elected a Fellow of the American Institute of Nutrition (now part of the American Society for Nutrition), a prestigious honor for leaders in the field.
- In 1950, she received the Borden Award from the American Home Economics Association, recognizing her outstanding research.
- In 1975, she was inducted into the Iowa Women's Hall of Fame, acknowledging her pioneering efforts and lasting impact.
Legacy
Margaret A. Ohlson left an indelible mark on the field of human nutrition. Her methodical research, particularly her long-term dietary and metabolic studies, provided foundational knowledge that continues to inform modern nutritional science. She was a leader in academic administration and a dedicated educator, shaping generations of nutritionists and improving public understanding of diet and health.