Master Student Research Assistant
Johns Hopkins Bloomberg School of Public Health
Shuxian is a graduate student from the Johns Hopkins Bloomberg School of Public Health. She had training in food science and engineering from Jiangnan University, China. Her research interests are anchored in obesity prevention, food insecurity, and maternal and infant health. Currently, Shuxian contributes significantly to the Focus on Restaurant Engagement to Strengthen Health (FRESH) project, a 5-year NIH-funded initiative that aims to promote healthy food choices in small, independently-owned carryout restaurants in the urban setting. Her primary responsibilities involve cultivating relationships with food suppliers and carryout restaurants across both Baltimore and the DC Metro areas. Her work encompasses communication, data collection, data analysis, and effective dissemination of findings, all contributing to the advancement of public health solutions.