Jennifer Poti, PhD
Dr. Poti’s research has addressed whether consumption of ready-prepared food, including both fast food and highly processed food, is associated with dietary quality and obesity.
She is a member of the UNC Food Research Program and is currently leading the Crosswalk project, which augments national nutrition surveys of dietary intake by creating food composition profiles using UPC barcode-level nutrition information.
She is also currently funded to study sources of sodium, saturated fat and trans fat in household food and beverage purchases and to evaluate changes in nutrient content of purchases that may occur as a result of manufacturers’ efforts to reformulate packaged foods and introduce new products.
Dr. Poti also is involved in a project that uses NCI methods for estimating usual intake of episodically consumed foods from 24-hour dietary recalls to examine recent trends.
Honors and AwardsEmerging Leaders in Nutrition Science Competition finalist, American Society for Nutrition, Experimental Biology meeting
2015, ASNGraduate Education Advancement Board Impact Award, University of North Carolina at Chapel Hill
2014, UNCGraduate Student Mentoring Award, Office of Undergraduate Research, University of North Carolina at Chapel Hill
2012, UNCEpidemiology Student and Trainee Award for Excellence in Obesity Research Competition finalist, The Obesity Society Epidemiology Section
2012, TOSNIH Ruth L. Kirschstein National Research Service Award, Institutional Research Nutrition Training Grant (T32 DK07686, PI: J Stevens), Predoctoral Traineeship
Food and beverage purchasing patterns
Race/ethnic and socioeconomic disparities in dietary intake
Evaluation of manufacturer reforms in product nutrient content