Julia

Wolfson

, PhD, MPP

My research lies at the intersection of health policy and health behavior and centers on health behaviors, environmental factors, policies, programs, and interventions related to diet quality, food security, reducing food systems related climate change, and diet related disease prevention. The overarching goal of my work is to conduct interdisciplinary and innovative research that will contribute to social and policy change, support the creation of health promoting, equitable, and sustainable food systems, help develop and implement effective policies and interventions, and ultimately, improve the public’s health.

My research uses qualitative, quantitative, mixed, and community-based participatory research (CBPR) methods. Current research focuses on contextual, environmental, and policy factors that influence food insecurity and diet quality. Current studies focus on nutrition assistance programs, particularly the Supplemental Nutrition Assistance Program (SNAP), and evaluating policy changes to SNAP and their effects on food security, diet quality, and health. I also focus on policies and programs to address food insecurity in the United States and elucidating the short- and long-term health consequences of food insecurity across the life course. In other work I focus on approaches to create more health promoting away from home food environments including chain restaurants, menu/food labeling, equitable food access, and approaches to limit consumption of ultra-processed foods, sugar sweetened beverages, and promote environmentally sustainable and healthy food choices. I also have a robust body of work focusing on the role of home cooking skills and behaviors for diet quality, including understanding and measuring 'food agency' and developing and evaluating food agency/community cooking skills interventions. I am also interested in efforts to promote more sustainable food systems, including by reducing meat consumption, and the diet and health implications of processed and ultra-processed foods.

In the first phase of my career I was a professional chef in fine dining restaurants in New York City and Los Angeles.