Research interests: Food environment, dietary assessment methods, health promotion, environmental sustainability and health, health informatics, social determinants of health
PhD Candidate, Public Health and Health Systems, Faculty of Applied Health Sciences, University of Waterloo (2016- )
BSc, Health Studies with Health Informatics Option, Faculty of Applied Health Sciences, University of Waterloo (2011-2016) (BSc research project summary)
Professional Activities and Networks:
- Coordinator, University of Waterloo Meal Exchange Student Chapter (2017-Present).
- Events and Communications Coordinator, Canadian Obesity Network-Students and New Professionals University of Waterloo Chapter (CON-SNP-UW) (2016-Present)
- Student Blogger, Waterloo Region Food System Roundtable (2016-Present)
- Social Media Representative and Planning Committee Member, Canadian Association for Food Studies (CAFS) Preconference Planning Committee (2016-Present)
- Graduate Branch Officer and Undergraduate Chapter Advisor, Canadian Coalition for Global Health Research, University of Waterloo Student Chapter (2016-Present)
- Student Chapter Co-President, Lead Organizer for Student Global Health Forum, Canadian Coalition for Global Health Research, University of Waterloo Student Chapter (2015-2016)
Summary of BSc Research Project: Assessing the consumer nutrition environment on university campuses—A case study of eateries at the University of Waterloo
- The campus food environment has the potential to influence eating behaviours among students.
- The purpose of this study was to examine the consumer food environment at the University of Waterloo, with a focus on availability and accessibility of healthy food choices and facilitators and barriers to healthy eating.
- Environmental cues, such as marketing materials, within eateries often contradicted the availability of healthy choices.
- Healthy options were priced similarly or higher than less healthy options, were typically limited to pre-packaged choices, and often located in low-traffic areas.
- Strategies are needed to create university food environments that support healthy eating.