{"id":214,"date":"2021-04-28T16:50:35","date_gmt":"2021-04-28T16:50:35","guid":{"rendered":"https:\/\/www.globalfoodresearchprogram.org\/?post_type=uncgfrp_team&#038;p=214"},"modified":"2022-06-23T14:39:40","modified_gmt":"2022-06-23T18:39:40","slug":"barry-m-popkin-ph-d","status":"publish","type":"uncgfrp_team","link":"https:\/\/www.globalfoodresearchprogram.org\/team\/barry-m-popkin-ph-d\/","title":{"rendered":"Barry M. Popkin"},"content":{"rendered":"\n<p>Barry M. Popkin, PhD, is the W. R. Kenan, Jr. Distinguished Professor of Nutrition at the University of North Carolina at Chapel Hill (UNC). He has a PhD in economics, and he established the Division of Nutrition Epidemiology at UNC and later the UNC Interdisciplinary Obesity Center, funded by the National Institutes of Health (NIH). He developed the concept of the Nutrition Transition \u2014 the study of dynamic shifts in our environment and the way they affect dietary intake, physical activity patterns, and trends in obesity and other nutrition-related, noncommunicable diseases. His research program focuses on understanding the nutrition transition happening in the United States and globally in low- and middle-income countries and on programs and policies to improve population health linked with this transition. <\/p>\n\n\n\n<p>Popkin has played a central role in placing the determinants and consequences of global obesity on the global stage and is now actively involved in work on national-level policy designs and evaluations, including collaborative research evaluating sugar-sweetened beverage and junk food taxes in Mexico (with the National Institute of Public Health and Institute of Nutrition and Food Technology), and similar work with the University of Chile in evaluating an SSB tax and marketing\/FOP controls. He is working with eight other countries currently in developing evidence-based taxes and other regulatory policies to create healthier diets and prevent obesity and other nutrition-related NCD\u2019s and is consulted by countries and multinational agencies across the globe on large-scale regulatory approaches to preventing obesity. <\/p>\n\n\n\n<p>Popkin has been recognized for his global contributions with awards including: <\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2018 Obesity Society Atkinson-Stern Award for Distinguished Public Service <\/li><li>2018 American Heart Association Lifestyle and Cardiometabolic Health Council David Kritchevsky Memorial Lecture and Award<\/li><li>2016 World Obesity Federation Population Science and Public Health Award<\/li><li>Chinese government\u2019s first award in 2015 for significant foreign contributions to Chinese nutrition<\/li><li>2015 Conrad A. Elvehjem Award for Public Service in Nutrition<\/li><li>India&#8217;s 2011 Gopalan Oration Award<\/li><li>2011 Obesity Society Mickey Stunkard Lifetime Achievement Award<\/li><li>2010 elected a fellow of the Obesity Society<\/li><li>2010 United Kingdom Rank Prize for Science<\/li><li>2010 E. V. McCollum Lecturer for International Nutrition Award<\/li><li>1998 American Society of Nutrition Kellogg International Nutrition Research Award<\/li><li>1992 UNC School of Public Health Bernard G. Greenberg Alumni Leadership Endowment Award<\/li><li>1965 elected a fellow of the Woodrow Wilson Foundation<\/li><li>1965 Wisconsin King Christian IV Award for Civil Rights Contributions. <\/li><\/ul>\n\n\n\n<p>Popkin has chaired the dissertation committees of over 60 doctoral students at the Gillings School of Global Public Health and has served as principal investigator on grants totaling more than $165 million in direct costs, many funded by the NIH. He has published over 640 refereed journal articles and PLOS rated him as one of the top cited scholars in the world.<\/p>\n\n\n\n<p><strong><em>The craziest things I\u2019ve ever eaten<\/em>&#8230;<\/strong> range from fish eyeballs to dozens of kinds of fried spiders and insects to poison-removed Japanese blowfish.<\/p>\n\n\n\n<p><strong><em>My family\u2019s favorite holiday is<\/em>&#8230;<\/strong> Thanksgiving when my entire Popkin family gets together for a 4-5-day period.<\/p>\n\n\n\n<p><strong><em>My favorite drink is<\/em>&#8230;<\/strong> great red wine.<\/p>\n","protected":false},"featured_media":7857,"template":"","uncgfrp_team_type":[],"class_list":["post-214","uncgfrp_team","type-uncgfrp_team","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.3.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Barry M. 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