Sarah Frank is a second-year doctoral student in the Department of Nutrition at UNC-Chapel Hill, with a concentration in Epidemiology. She obtained her Master of Science in Global Health and Population from the Harvard T.H. Chan School of Public Health in 2017. Prior to coming to UNC, Sarah worked as a research assistant for Health and Aging in Africa: A Longitudinal Study of an INDEPTH Community in South Africa (HAALSI). Her research interests focus on the interaction between climate change, nutrition, and health. She is broadly interested in policies to promote healthy diets in a way that is both sustainable and equitable.
When I’m in a time crunch, I love to make… huevos rancheros.
The first thing I learned to cook was… boxed macaroni & cheese.
My favorite combination of food and drink is… coffee and dark chocolate.
After a good workout, nothing beats… a beet and blueberry smoothie.
How Americans eat red and processed meat: An analysis of the contribution of 13 different food groups
Authors: Sarah M. Frank, Lindsey Smith Taillie, Lindsay M. Jaacks
Published in: Public Health Nutrition, February 21, 2022 view full text