Cynthia Reeves Tuttle
Vice President, Center for Prevention and Health Services
Cynthia Reeves Tuttle, PhD, MPH, is the vice president of the Center for Prevention and Health Services with the National Business Group on Health. The Center focuses on information and resources for preventive and other health services that are delivered through employer-sponsored health plans and work site programs. Specifically, the Center provides information for employers about current health recommendations from federal agencies and professional associations, best practices among employers, current health services research results, and opportunities to participate in teleconferences and in-person solutions workshops. Its program areas include maternal and child health, preventive services, behavioral health, chronic disease management and health disparities.
Prior to assuming her current position with the Business Group, Dr. Tuttle served as the director of Nutrition and Family Sciences for the Cooperative State Research, Education and Extension Agency of the U.S. Department of Agriculture (USDA), and was the primary liaison for state nutrition and family science programs with the deans and cooperative extension directors at all of the land grant universities across the country and in six U.S. Territories. She also managed the $68 million Expanded Food and Nutrition Education Program targeted to low-income populations throughout the country.
Previously, Dr. Tuttle served as the director of Bread for the World Institute, a non-profit advocacy organization with a focus on hunger and social justice issues in the United States and around the world. She also has more than 10 years of experience working in higher education on faculty at the University of Otago in New Zealand and at the University of Maryland. Dr. Tuttle has worked with a variety of immigrant and indigenous populations in Maryland, California, Hawaii, Alaska and New Zealand.
Dr. Tuttle has spent her career working on issues of nutrition, food security and public health, particularly among vulnerable populations in the U.S. and globally. She earned her Bachelor of Science in biology and nutrition from the University of Nevada, Reno; her Master of Public Health from the University of Hawaii; and her doctorate in community and international nutrition from the University of California, Davis.
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