Emily is a Registered Dietitian with a Bachelor’s degree in Graphic Design and a Master’s degree in Public Health from UNC’s Gillings School of Global Public Health. Emily worked as an editorial and marketing designer before pursuing further education in nutrition and public health, eventually joining the Global Food Research Program team as a Research Assistant specializing in science communications. Her interests include translating research related to obesity prevention policies, improving and alleviating health disparities, and how the food retail environment and marketing can influence personal and population nutrition.
The craziest thing I’ve ever eaten is… cricket flour muffins (made by myself and fed to some very good sports at UNC).
My favorite things to bake are… scones — easy to make, delicious to eat.
Foods I must have in my home are… coffee and dark chocolate.
My favorite food-related smell is… onions cooking in butter — the beginning of many home-cooked dinners in my childhood home.
Mediano Stoltze F, Busey E, Taillie LS, Carpentier FR. Impact of warning labels on reducing health halo effects of nutrient content claims on breakfast cereal packages: A mixed-measures experiment. Appetite. 2021 Aug 1;163:105229. 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
Taillie LS, Ng SW, Xue Y, Busey EA, Harding M. No Fat, No Sugar, No Salt . . . No Problem? Prevalence of “Low-Content” Nutrient Claims and Their Associations with the Nutritional Prole of Food and Beverage Purchases in the United States. Journal of the Academy of Nutrition and Dietetics. [epub ahead of print]. see video overview view full text