Online Graduate Certificates
Ashley is a vice president at FoodMinds, a division of PadillaCRT. FoodMinds provides consulting and communications services specializing in harnessing science, public affairs, food values and communications to meet business and public health objectives.
She joined FoodMinds after spending more than six years in the Public Relations/Social Influence practice at MullenLowe where she established the nutrition communications capability after being the first registered dietitian brought on staff at the agency.
Sarah Sliwa, PhD is an instructor teaching in the Developing Healthy Communities Online Graduate Certificate program at the Friedman School of Nutrition Science and Policy. Sarah brings nearly a decade of experience working on childhood obesity prevention initiatives. Sarah currently serves as a health scientist with CDC Healthy Schools in the Division of Population Health at the Centers for Disease Control and Prevention.
Natalie Valpiani, PhD, MPH, has worked as a nutrition and food policy researcher for domestic and international non-profit organizations. Through this research and related teaching experience, Natalie has developed expertise in the design, implementation, and analysis of survey-based research projects. Her most recent consulting work, for the international research organization WorldFish, has involved analyzing data on animal source food preferences, knowledge about aquaculture, and fish consumption habits, among low-income households in Egypt and Bangladesh.
Marion Min-Barron, MS/MPH has been engaged in the field of international nutrition for numerous years with a particular geographic focus in East Africa. Her main research interests lie in agriculture and nutrition linkages with a gendered perspective, monitoring and evaluation of nutrition programs, interhousehold dynamics and participatory research. Her current research explores, through a mixed-methods approach, the role of gender at the agriculture-nutrition nexus within the context of Ethiopian smallholder households.
Kristie Hubbard, PhD, MPH, RD is a Nutritionist and Acting Nutrition and Food Systems Team Leader for the United States Department of Agriculture, Food & Nutrition Service, in the Western Regional Office in San Francisco, California. She oversees the region’s work in nutrition education and promotion, evaluation, and wellness policies across child nutrition and food distribution programs.
Rebecca Boulos, PhD, MPH, is Adjunct Faculty at Tufts University's Friedman School of Nutrition Science and Policy. Rebecca's research interests lie at the intersection of psychological, biological and community health.
I have been a clinical dietitian for over 25 years, serving over 20 years at Shriners Hospitals for Children –Boston with a primary role of Director of Nutrition. I have had research appointments at both Massachusetts Hospital- Department of Surgery as well as Shriners Hospitals for Children Boston. As both clinician and researcher I have an established professional commitment to improving nutritional status and quality of life in recovering burn children. My research focus has traditionally been on energy metabolism and body composition, with particular focus on isotope methodology.
Rachel Cheatham, PhD, is an Adjunct Assistant Professor at the Tufts Friedman School of Nutrition Science and Policy. She is Founder & CEO of Foodscape Group, a nutrition strategy consultancy designed to help businesses develop and market healthier foods based on global wellness trends and insights. She has been a commercial television producer, Director at the International Food Information Council, and Senior Vice President at Weber Shandwick, a global public relations firm.
Erin Boyd, M.S. has over ten years of experience in emergency nutrition response covering policy, program management, monitoring and evaluation, coordination, and operational research. She has lived and worked in ten countries with NGOs, UNICEF and USAID. Erin provided technical guidance and staff management for nutrition surveillance projects and emergency nutrition interventions in Darfur and Ethiopia.