.png)
Graduate Research Assistant
Tulane University School of Public Health and Tropical Medicine
Emily Dimond is pursuing a Master of Public Health (MPH) in Nutrition and the Dietetic Internship at Tulane University. She received her B.S. in Nutrition at California Polytechnic State University, San Luis Obispo (SLO). Before attending Tulane, she served with the Peace Corps in Paraguay and worked with a SNAP-ed program in California. The relationship between food, community health, and the environment was an integral part of programming efforts in both roles. At Tulane, she has been involved with research regarding Latin American restaurants and their role in public health interventions. In addition to today’s poster presentation, she contributed to the manuscript of an article recently published by the Latin American Restaurants in Action (LARiA) team, Promoting healthy eating in Latin American restaurants: a qualitative survey of views held by owners and staff, which looked at the acceptability of healthy eating promotion strategies in their businesses through interviews with owners of Latin American restaurants.