Stacy Blondin, MSPH

Research Asst., Tufts U. Schl. of Nutrit.

Research Asst., ChildObesity180 Schl. Breakfast Initiative

Stacy Blondin is a fourth-year doctoral student in Food Policy and Applied Nutrition at Tufts University Friedman School of Nutrition Science and Policy.  She previously earned a BA cum laude in Psychology from Harvard University and an MSPH in Human Nutrition at Johns Hopkins University School of Public Health.  She has worked closely with ChildObesity180’s Breakfast Initiative over the past several years to evaluate and improve Breakfast in the Classroom (BIC) School Breakfast Programs nationwide.  She has also throughout this time served as research assistant and literature reviewer for the Active Schools Acceleration Project and the GREEN Project at the Tufts University Friedman School.

Stacy has recently published two related peer-reviewed articles in the Public Health Nutrition journal, a review article on breakfast consumption and obesity in children, and a book chapter on daily meal patterns and obesity.  She is also the principal author of a journal article about biomarkers of insulin resistance, and co-author of a journal article about community obesity interventions.  She has presented on this range of topics at a number of professional conferences.  She has served as a Nutrition Evidence Library Fellow for the U.S. Department of Agriculture Center for Nutrition Policy and Promotion.

Stacy has been honored with a Tufts Provost Fellowship, an Elsa Orent Keiles Fellowship in Human Nutrition, and a Public Health Education and Health Promotion award from the American Public Health Association.  She also received a Certificate in Plant-based Nutrition from T. Colin Campbell Center for Nutrition Studies.  She has been conducting dissertation research on the sustainability of the US National School Meal programs, in the interests of mitigating short and long-term food insecurity….  by investigating the nutritional, economic, and environmental impacts of food waste in the School Breakfast Program and of vegetarian meals in the National School Lunch Program.  She looks forward to continuing related research after completion of her doctorate in 2016.