The Life and Career of Dr. Howard Loomis Jr.

May 22, 2019 -- Howard F. Loomis Jr., DC, FIACA, (1967) reflected upon his lifelong love for learning as well as his relationship with Logan during the University’s recent Spring Symposium.

A pioneer and innovative leader in the understanding of human nutrition and enzymes, Dr. Loomis has made a tremendous impact on health care. Most notably, he developed a system for identifying nutritional deficiencies and stresses on the body.

Today, he serves as president and director of Food Enzyme Institute, which educates thousands of health care professionals on the value of diet and nutrition in maintaining optimal health. He’s passionate about sharing his knowledge with others and staying at the forefront of health care.

Before an eager crowd of attendees, Dr. Loomis addressed his own continuing education process, noting that the purpose of chiropractic educators is not to make a student a healer, but to impart knowledge so a student can pass exams and become licensed to practice applying that knowledge.

“Each of you is an artist that brings your education, individual talents and compassion together to heal your patient,” he said. “Remember that regardless of the decade in which you were educated, basic anatomy, physiology and neurology do not change.”

Dr. Loomis’ story begins in June 1937, several months before he was born. His mother, a registered nurse, brought her mother who was experiencing heart and lung problems to see a specialist.

“After the exam, while my grandmother was getting dressed, the doctor wrote a note and handed it to my mother,” he said. “It said, ‘She may drop dead any minute.’ Imagine being five months pregnant and being handed that note. That scene was told a few times as I grew up.”

On the way home, they passed a two-story white frame home on a corner lot with a well-groomed green lawn. “The sign on the lawn simply read ‘Dr. Griffith, Chiropractor.’ No one in my family had ever been to a chiropractor, and certainly not an RN in 1937. But my mother was very resourceful,” he said.

The fact that Dr. Loomis’ grandmother would live for another 11 years―long enough for him to have fond memories of her―had a profound impact on Dr. Loomis.

His second encounter with chiropractic wouldn’t occur until 1948 when back pain stemming from a car accident forced Dr. Loomis’ father to quit his job as a baker. His father pursued a second career as a chiropractor, bringing his family to Logan Chiropractic College in St. Louis.

After moving back to Buffalo, New York, so his father could practice, Dr. Loomis returned to St. Louis for a brief trip. A chance visit to Logan resulted in him enrolling in classes to become a chiropractor.

The next few decades would bring many milestones and life-defining moments. In the late 1960s, Logan President Dr. William Coggins led efforts to purchase a new campus in Chesterfield. “I still take pride in the fact that I, and many other alumni, were able to contribute toward the purchase,” Dr. Loomis said. “I experience a renewed sense of that that every time I revisit the campus and proceed up D.P. Casey Drive.”

By the 1980s, Dr. Loomis’ career took on a new direction. He was asked to conduct clinical outcome studies in the use of food enzymes for health care professionals. After five years of research, he began lecturing internationally, ultimately selling his practice and moving to Madison, Wisconsin to open his own supplement company, which later became certified by the State of Wisconsin Educational Approval Board as an educational institution―a proud moment of his career.

Over the years, Dr. Loomis has remained an advocate for chiropractic and supporter of Logan. In the early 2000s, he donated funds to help construct an amphitheater as part of the William D. Purser Center. More recently, he has provided the funds to establish the Howard F. Loomis Jr., DC Endowed Chair of the Viscero-Somatic Center at Logan.

“The only constant in this world is change,” he said. “While our knowledge base of the functions of the human body continues to greatly expand, the basic sciences of anatomy, physiology and neurology will not change during your career. Continue your personal education and grow.”


Your Whole Health: Tips for Staying Healthy in the Winter

February 15, 2019 -- Much of the United States has been experiencing a polar vortex of snow, ice and negative temperatures that keeps us inside – often snuggled up with a box of tissues. The Centers for Disease Control and Prevention says common colds (there are millions of cases each year in the United States) are the main reason that children miss school and adults miss work. What’s more, the peak of flu season can occur anywhere from late November through March.

Why the spike in the winter? Germs actually travel faster in the cold air, and being inside more often makes it harder to prevent illness, said Theresa DeLorenzo, DCN, RD, director of Logan University’s nutrition and human performance program. To help us all stay healthy through the cold and gray months, Dr. DeLorenzo offers a few practical tips:

  • Get outside. Whether it’s a walk in the morning, on your lunch break or in the evening after work, try to spend some time in the fresh air each day – it can boost your mood and physical health.
  • Sleep. Your body needs at least eight hours of shuteye each night to help fight off sickness.  
  • Exercise. Join your local gym, take a spin class, walk or run outside, or follow a few fitness videos online from the comfort of your own home. It doesn’t matter how you move your body – just that you are active. If you do hit up the gym, be sure to sanitize equipment before and after each use to decrease the spread of germs.
  • Stay hydrated. It’s a common misconception that you don’t have to drink as much water during the colder months as you would during the warmer months, but your body needs water regardless of outdoor temps. Aim to drink eight glasses a day.
  • Eat plenty of fruits and vegetables. Nutrients we receive from produce, such as vitamins A and C, help fight illness and strengthen the immune system, as does zinc, which is found in chicken, nuts and shellfish.  
  • Supplement with Vitamin D. During the winter months, anyone who lives above 30 degrees latitude (Boston and further north) is unable to synthesize Vitamin D from the sun. Since Vitamin D is not present in large doses in foods (fortified milk, shiitake mushrooms and eggs are a few good sources), Dr. DeLorenzo recommends supplementing with 400 to 1,000 IUs of Vitamin D from October to March. 

Logan's Master's in Nutrition Program Recognized as 9th Best in USA

January 29, 2019 -- Logan University’s Master of Science in Nutrition and Human Performance degree program was recognized by as one of the best online master’s in nutrition programs in the country for 2019. conducted more than 93 hours of research; consulted 36 industry experts, hiring managers, current students and alumni; analyzed every online Master in Nutrition program in the U.S.; and then identified the best 41 programs. Logan was ranked No. 9. 

Logan's curriculum blends research and sound clinical applications, teaching students to analyze diet and health status, assess nutrition deficiencies as well as food allergies, and offer patients evidence-based nutrition and lifestyle recommendations. Within the program, students can choose from three concentrations: Sports & Fitness Nutrition, Nutritional Wellness, and Health Education & Promotion. Graduates find careers in public health programs, education, nutrition and health communication, consulting and nutrition-related businesses in private and public sectors.

Interested in Logan's Master of Science in Nutrition and Human Performance degree program? Complete an online inquiry form, and an Admissions Coordinator will be in touch with you. 

Health Sciences Students Aim for 2020 Olympics

January 17, 2019 -- If it were up to Alex Wilson and Marisa Howard, they would run forever. But as professional runners, they know their bodies will eventually have other plans, which is why they are pursuing their Master’s of Science in Nutrition and Human Performance from Logan.


Alex and Marisa, both college standouts in cross country and track and field, crossed paths for the first time when they earned sponsorships from Oiselle Running Apparel in 2015 as professional runners. Then, states apart, the recent college graduates began Logan’s online program in January 2018. The two are happy to have each other for support while they balance working, running and schoolwork.


Alex is back at her alma mater as a full-time assistant track and field and cross country coach for the University of Northern Iowa. She earned her undergraduate degree in criminology and sociology, but shortly after graduation she decided she wasn’t quite ready to leave the track and pursued coaching instead. 


Alex dedicates her free time to her running career. She is still sponsored by Oiselle, with sights set on running the steeplechase for the U.S. Olympic Team in 2020. In 2016, Alex qualified for the Olympic trials, and in 2017, she placed 10th at the USA Track & Field Outdoor Championships.


“Qualifying for the Olympic trials was my biggest accomplishment in my career so far,” Alex said. “I couldn’t believe it when I crossed the finish line two seconds under the qualifying time.”


Marisa earned a nursing degree from Boise State University and currently works part-time as a school nurse to allow time for training and travel, plus her schoolwork. Like Alex, the steeplechase is Marisa’s best race, and she also hopes to earn a spot on Team USA in 2020. In 2014, Marisa was the steeplechase runner-up at the NCAA Championship, which was her biggest honor thus far.


“I came in kind of as a dark horse,” Marisa said. “I was in eighth place and ended up surging, passing an Olympian and finishing in second place.”


Marisa parted ways with Oiselle in 2017 and is now running unsponsored. This season, she is partnering with a non-profit called RUJA and will run with the company’s name on her jersey. RUJA means “to dream” in Ugandan, and the non-profit focuses on addressing the root causes of poverty in Uganda. “I went on a mission trip with RUJA this summer to Uganda and it was amazing,” Marisa said. “I want to help create awareness for their mission, and I can do that with my running career.”


With their busy lives, Alex and Marisa both knew an online master’s degree program was their best option. The two started searching for affordable programs that had the curriculum to suit their interests and goals. For Alex, Logan’s program was a perfect fit because it was nutrition-focused and related to sports.


“I love coaching, and this degree will help me better guide my athletes in nutrition,” Alex said. “If I decide to stop coaching later, I’ll have a great degree to fall back on.”


Marisa has always had a passion for cooking and nutrition, and she believes in promoting long-term health and wellness through lifestyle changes. Her goal is to combine this passion with her nursing knowledge to spread the word about health and wellness. Logan’s Master of Science in Nutrition and Human Performance was the perfect match.


“One day I hope to run a wellness program for a large corporation,” Marisa said. “This degree will give me the knowledge and skills to back up what I already live and preach about health and wellness.”


Alex and Marisa both feel that while Logan’s program is online, they are still receiving great support from the faculty and enjoy being part of a community. “When I first started, I had an academic advisor who would call and email me regularly to make sure I was on the right page,” Marisa said. “It was extremely helpful.”


Alex and Marisa are set to graduate in 2020, giving them two goals to work toward: graduation and Team USA. Whether we see them running the steeplechase in Tokyo in 2020, coaching or changing people’s lives with health and nutrition, these future Logan grads will change the world for the better.

From left: Marisa Howard, Alex Wilson and an unidentified teammate

Online Program Flexibility Gives Ginna Cortese Freedom to Pursue Passions

December 11, 2018 -- Ginna Cortese’s education relies on the flexibility of Logan University’s fully-online degree programs. 

Being part of a military family, Ginna has become accustomed to the adaptability needed to travel and live all over the globe. She needed a program that could adapt to her ever-changing schedule, and that’s why she chose to pursue a Master’s Degree in Nutrition and Human Performance from Logan. 

Ginna first discovered her desire for health care and helping others while volunteering in a hospital in North Carolina. She worked in the physical therapy department with disabled veterans, gunshot victims, amputees and spinal cord injury patients. 

She enjoyed her work so much and had always been passionate about learning and living a healthy life, so she decided to continue furthering her education in various aspects of health care – from personal training to respiratory therapy to, now, nutrition. 

After moving to Germany with her husband and diving deep into her fitness routine with daily training, a personal trainer at her gym asked if she ever considered competitive body building.

“I thought he was crazy,” she said. “I barely even spoke any German. But, after some consideration, I decided to give it a shot. After all, I was in Germany and if I did terribly, no one I knew would ever have to know.”

She trained tirelessly for six months for her first competition, which was against fellow amateurs. She won first place, and the judges even allowed her to compete that same day against experienced competitors. 

She won again. 

At her first competition, Ginna met a German body building coach, who asked her to be part of his team. She agreed and would go on to compete six times over the next year, winning or placing in the top each time.  

At age 56, Ginna is breaking barriers both as a non-traditional student and body builder. She attributes her ability to simultaneously pursue both of her passions to Logan’s online degree program flexibility, a feature that other programs Ginna tried simply didn’t offer. As a member of a military family, she also loved the opportunity Logan provided to complete her internship through the Veterans Affairs hospital in El Paso, Texas.  

After she graduates from Logan in December, Ginna and her husband are moving to Korea, and Ginna will start training for a competition in North Carolina in June. Ginna is also interested in furthering her Logan education through courses in the future.

Logan University Recognized for Online Learning Excellence

October 11, 2018 -- (ACO), a leader in higher education information, resources and rankings has recognized Logan University for offering one of the best online learning environments in the county.

"In our seventh annual survey of online learning programs across the nation, we wanted to honor the colleges and universities that are providing innovative ways for students to complete a degree," said Dan Schuessler, CEO and Founder of "These schools are going above and beyond the industry standard to help make online education programs more accessible and affordable."

Only accredited, public, not-for-profit institutions with at least one online program were eligible for placement in these rankings. The primary data points used to identify the best online colleges and programs for 2018 include the following:

  • Acceptance rates
  • Cost of tuition
  • Degrees awarded
  • Graduation rates

An in-depth look at Logan University’s top rankings and their detailed methodology can be seen here:

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