Bridget Hollingsworth

Project Manager

Bridget is a Registered Dietitian with her Master’s Degree in Public Health from the Gillings School of Global Public Health at UNC-CH. She joined the Global Food Research Program @ UNC team as a Research Assistant after several years working in Community Health Centers as a Public Health Nutritionist. She enjoys learning about all things food-related, and with the Global Food Research Program @ UNC is constantly discovering new things about foods and drinks available in the US.

My least liked food is… Brussels sprouts.

My favorite food for fall is a baked Sweet Potato with cinnamon, butter, and brown sugar.

The first thing I learned to cook was Chili! When I was 3 or 4 years old, my father taught me the secret ingredient to his delicious chili – after I was in on the secret, I loved to join him at the Chili Cook-Off competitions and help cook and sell to the judges.

Publications

Pandav C, Smith Taillie L, Miles DR, Hollingsworth BA, Popkin BM. The WHO South-East Asia Region Nutrient Profile Model Is Quite Appropriate for India: An Exploration of 31,516 Food Products. Nutrients. 2021; 13(8):2799. https://doi.org/10.3390/nu13082799 view full text

Soares-Wynter S, Aiken-Hemming SA, Hollingsworth B, Miles DR, Ng SWApplying Nutrient Profiling Systems to Packaged Foods and Drinks Sold in Jamaica. Foods. 2020 Jan 8;9(1). pii: E65. doi: 10.3390/foods9010065. view full text

Ng SW, Hollingsworth BA, Busey EA, Wandell JL, Miles DR, Poti JM. Federal nutrition program revisions impact low-income households’ food purchases. American Journal of Preventive Medicine. 2018 Mar 1;54(3):403-12. view full text

Poti JM, Yoon E, Hollingsworth B, Ostrowski J, Wandell J, Miles DR, Popkin BMDevelopment of a food composition database to monitor changes in packaged foods and beverages. J Food Compost Anal. Epub 2017 July 12. view full text

Slining MM, Yoon EF, Davis J, Hollingsworth B, Miles D, Ng SW. An Approach to Monitor Food and Nutrition from “Factory to Fork”. Journal of Academy of Nutrition and Dietetics. 2015Jan;115(1):40-9 view full text