معرفی
Julia A. Wolfson is an Adjunct Assistant Professor in the Department of Health Management and Policy at the University of Michigan School of Public Health. She is also an Assistant Professor at Johns Hopkins Bloomberg School of Public Health. Her research bridges health policy and health behavior, focusing on food systems, nutrition education, and policy interventions to address diet-related diseases and food insecurity.
- PhD in Health Policy, Johns Hopkins Bloomberg School of Public Health (2016)
- MPP from University of Southern California Sol Price School of Public Policy (2012)
- BA from New York University Gallatin School (2001)
Dr. Wolfson's research centers on the intersection of food environments, cooking skills, and public health outcomes. Key projects include analyzing menu labeling policies, measuring food literacy, and evaluating cooking education programs to support vulnerable populations. Her work emphasizes interdisciplinary approaches to improving diet quality and preventing obesity through policy change.
Recent publications examine sodium trends in chain restaurants, food supply safety, public perceptions of cooking, and parental roles in childhood obesity policy debates. These studies highlight her expertise in nutritional epidemiology, food policy, and behavioral interventions.
- CLF-Lerner Fellow at Johns Hopkins Center for a Livable Future
- Affiliated with University of Michigan's Momentum Center, Sustainable Food Systems Initiative, and UM Injury Center
Dr. Wolfson's prior career as a professional chef informs her research on cooking skills and health promotion. She advocates for evidence-based policies to create sustainable food systems and improve public health equity.
