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Helen Clark is remembered as an internationally recognized and highly respected nutrition scientist and teacher. She was one of the giants of human nutrition/metabolic research in her era. She was dedicated to excellence in research and teaching, and students prized her personal and professional advice. She was a pioneer in many ways and she built the foundation for our current graduate program in the Department of Foods and Nutrition. The impact Dr. Clark made as a researcher is great. Her pioneering work in protein metabolism and amino acids is still being referenced by researchers today. Her work on the adult requirements for lysine has been widely used by national and international policy makers to formulate changes for improved nutrition that impact world food problems.
Born in Edam, Saskatchewan, Canada, her early childhood education was in a one-room school. Following graduation from high school, she taught in one-room schools in Edam until she was financially able to enroll in the University of Saskatchewan, from which she received her B.S. She pursued graduate education in the USA, choosing Iowa State University because of her interest in its nutrition program. Upon completion of the MS, she continued at Iowa State University to complete a doctorate in 1950. She joined the faculty of Kansas State University as an Assistant Professor; four years later coming to Purdue as Associate Professor of Foods and Nutrition.
She was a pioneer in nutritional policy “firsts” at the national and international levels and she broke ground for the status of women in science. She participated in the first White House Conference on Food, Nutrition and Health in 1969. She served as chair for local professional involvement in this effort in the state of Indiana. She was recognized for her outstanding leadership and service to the University with the Helen B. Schleman Gold Medallion Award and the Women’s Caucus (Purdue University) Award. Helen Clark never lost sight of the cost for a woman in the 1950’s and 60’s and 70’s to excel in science research. A former student said, “She led by example and inspired in all of us the quest of excellence. She set high standards, but never failed to provide the utmost support for those in need of special assistance. She enabled all of us to flourish beyond our greatest expectations.”
As one of the leading authorities on protein and amino acid requirements of humans, Dr. Clark was recognized by several awards and honors, including the Borden Award, for outstanding fundamental research in nutrition related to protein and amino acids; the Centennial Award from Iowa State University; Fellow of the American Institute of Nutrition and Meredith Distinguished Professor of Foods and Nutrition at Purdue University, the first woman professor at Purdue to be named a distinguished professor. In 1994, she was awarded an honorary Doctor of Science degree, the highest honor bestowed by Purdue University.
She corresponded on a regular basis with many former students and after her retirement, they frequently visited at her West Lafayette, Indiana home. Her genuine concern about former students’ welfare and professional development continued until her death.
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