University of Michigan School of Public Health; Assistant Professor, Health Management & Policy; Assistant Professor, Nutritional Sciences
Dr. Wolfson received her Ph.D. in Health Policy from the Johns Hopkins Bloomberg School of Public Health where she was a CLF-Lerner Fellow at the Johns Hopkins Center for a Livable Future. She earned her M.P.P. from the University of Southern California Sol Price School of Public Policy, and she obtained a B.A. from New York University’s Gallatin School. Dr. Wolfson utilizes a mixed-methods approach in her interests regarding the intersection of health policy and behavior. Her main focus is on health and social policies and programs related to food and beverage choices, diet quality, and obesity and diet related disease prevention. A second research interest of Dr. Wolfson’s relates to firearm injury prevention. Dr. Wolfson’s overarching goal is to conduct interdisciplinary and innovative research that will contribute to social and policy change, help develop effective interventions, and improve population health. She is also affiliated with numerous University of Michigan research centers: the Institute for Healthcare Policy and Innovation (IHPI); the Momentum Center; the Sustainable Food Systems Initiative, and the U-M Injury Center.
Current Research Interests:
- Measurement and definition cooking skills and behavior
- Policy and environmental influences on food choices
- Cooking and nutrition education
- Food security and diet quality
- Diet related disease prevention, particularly obesity and diabetes
- Gun violence prevention policy
Website | Email | Phone: (734) 764-6036
Research Areas: Nutrition, Obesity, Disease Prevention, Diabetes, Gun Violence, Prevention,