Adjunct Assistant Professor of Health Management and Policy
Dr. Wolfson is a mixed-methods health policy researcher whose work focuses on health and social policies and programs related to food and beverage choices, diet quality, and obesity. She is particularly interested in the role of cooking for healthy eating, school and community cooking and nutrition education, and school and community food environments. Current research focuses on the measurement and definition of cooking skills and behavior, food literacy/food agency, implementation of cooking skills education, and changes to the restaurant environment related to menu labeling regulations. The overarching goal of Dr. Wolfson’s work is to conduct interdisciplinary and innovative research that will contribute to social and policy change, help develop effective interventions, create just and sustainable food systems, and ultimately, improve population health. Dr. Wolfson is also committed to translating research findings to the public in a way that generates actionable recommendations for both health behavior and public policy.
After a career as a professional chef in fine dining restaurants, Dr. Wolfson earned her Master’s of Public Policy from the University of Southern California (2012) and PhD in health policy from Johns Hopkins University School of Public Health (2016) where she was a CLF-Lerner fellow at the Center for a Livable Future (2012-2016).
