{"id":3711,"date":"2021-07-29T16:42:38","date_gmt":"2021-07-29T20:42:38","guid":{"rendered":"https:\/\/www.globalfoodresearchprogram.org\/?p=3711"},"modified":"2021-12-06T15:42:10","modified_gmt":"2021-12-06T20:42:10","slug":"nutrition-is-personal-for-two-new-team-members","status":"publish","type":"post","link":"https:\/\/www.globalfoodresearchprogram.org\/nutrition-is-personal-for-two-new-team-members\/","title":{"rendered":"Nutrition is personal for two new team members"},"content":{"rendered":"\n<p>For Aline D\u2019Angelo Campos and Gabriela Vatavuk-Serrati, academic pursuits have evolved from personal experiences. The two doctoral students recently joined UNC\u2019s Global Food Research Program (GFRP).<\/p>\n\n\n\n<p>Aline and Gabriela both grew up in Brazil, a <a href=\"https:\/\/www.globalfoodresearchprogram.org\/where-we-work\/brazil\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>GFRP country of focus<\/strong><\/a> because it has experienced \u201cnutrition transition.\u201d This term describes dietary shifts toward more <a href=\"https:\/\/www.globalfoodresearchprogram.org\/resource\/ultra-processed-foods-a-global-threat-to-public-health\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>ultra-processed foods<\/strong><\/a> that are high in sugar, fat, and salt while low in fiber and nutrition density.<\/p>\n\n\n\n<p><img loading=\"lazy\" decoding=\"async\" width=\"675\" height=\"788\" align=\"left\" class=\"wp-image-3720\" style=\"width: 250px; margin-right: 20px;\" src=\"https:\/\/www.globalfoodresearchprogram.org\/wp-content\/uploads\/2021\/07\/Aline_Campos_new2.jpg\" alt=\"Aline Campos photo\" srcset=\"https:\/\/www.globalfoodresearchprogram.org\/wp-content\/uploads\/2021\/07\/Aline_Campos_new2.jpg 675w, https:\/\/www.globalfoodresearchprogram.org\/wp-content\/uploads\/2021\/07\/Aline_Campos_new2-300x350.jpg 300w, https:\/\/www.globalfoodresearchprogram.org\/wp-content\/uploads\/2021\/07\/Aline_Campos_new2-42x49.jpg 42w\" sizes=\"auto, (max-width: 675px) 100vw, 675px\" \/>\u201cUltra-processed foods were really present in my childhood, and I had a really difficult relationship with food for a long time in my life,\u201d said Aline (<em>left<\/em>), a graduate research assistant at GFRP and doctoral student in the UNC Gillings School of Global Public Health\u2019s Department of Health Behavior.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-background is-style-wide\" style=\"background-color:#4e9ad2;color:#4e9ad2\"\/>\n\n\n\n<h2 class=\"has-text-color wp-block-heading\" style=\"color:#4e9ad2\"><strong><em>\u201cI developed a great interest in food and nutrition in my personal life and then became very interested in the policy side of food.\u201d<\/em><\/strong><\/h2>\n\n\n\n<p class=\"has-text-color\" style=\"color:#4e9ad2\">\u2014 ALINE D&#8217;ANGELO CAMOS<\/p>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-background is-style-wide\" style=\"background-color:#4e9ad2;color:#4e9ad2\"\/>\n\n\n\n<p>\u201cI just [had] a lot of body issues, and a lot of extreme dieting and then putting the weight back on. So I had to unlearn that,\u201d Aline said. \u201cI developed a great interest in food and nutrition in my personal life and then became very interested in the policy side of food.\u201d<\/p>\n\n\n\n<p><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"792\" align=\"right\" class=\"wp-image-3403\" style=\"width: 175px; margin-left: 20px;\" src=\"https:\/\/www.globalfoodresearchprogram.org\/wp-content\/uploads\/2021\/07\/Gabi_headshot.jpg\" alt=\"Gabi Vatavuk Serrati Headshot\" srcset=\"https:\/\/www.globalfoodresearchprogram.org\/wp-content\/uploads\/2021\/07\/Gabi_headshot.jpg 500w, https:\/\/www.globalfoodresearchprogram.org\/wp-content\/uploads\/2021\/07\/Gabi_headshot-221x350.jpg 221w, https:\/\/www.globalfoodresearchprogram.org\/wp-content\/uploads\/2021\/07\/Gabi_headshot-42x67.jpg 42w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/>Gabriela (<em>right<\/em>), a doctoral student in Nutrition at the Gillings School, danced ballet throughout her childhood. \u201cI had to learn about nutrition early on: balancing having enough energy while being lean, because that\u2019s the ideal body type for ballet,\u201d she said. She noted that nutritional information in Brazil hasn\u2019t been readily available, a particularly acute issue for vulnerable populations.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-background is-style-wide\" style=\"background-color:#4e9ad2;color:#4e9ad2\"\/>\n\n\n\n<h2 class=\"has-text-color wp-block-heading\" style=\"color:#4e9ad2\"><strong><em>\u201cI am so grateful for this opportunity<\/em><\/strong>. <strong><em>Receiving this very good education and working with incredible researchers is really a dream come true.\u201d<\/em><\/strong><\/h2>\n\n\n\n<p class=\"has-text-color\" style=\"color:#4e9ad2\">\u2014 GABRIELA VATAVUK-SERRATI<\/p>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-background is-style-wide\" style=\"background-color:#4e9ad2;color:#4e9ad2\"\/>\n\n\n\n<p>Aline\u2019s research focuses include food policy for the prevention of obesity and diet-related diseases in Latin America. In one project, she\u2019s exploring how the design of food packaging nutrition labels impacts consumer buying decisions. The researchers are utilizing <a href=\"https:\/\/www.globalfoodresearchprogram.org\/innovative-online-grocery-store-model-takes-nutrition-research-to-a-new-level\/\"><strong>Lola\u2019s Grocery<\/strong><\/a>, a virtual shopping experience for testing the impacts of policies and interventions on purchasing behavior.<\/p>\n\n\n\n<p>\u201cFocusing in on Latin America was something that I was really interested in, and everything [GFRP] was doing in terms of research was perfect for me,\u201d said Aline, who earned a master\u2019s degree in public policy in May from Duke University.<\/p>\n\n\n\n<p>&nbsp;\u201cI was already in North Carolina, so I was already aware of UNC,\u201d she said. \u201cI knew how good this program is.\u201d<\/p>\n\n\n\n<p>Gabriela earned a master\u2019s degree in public health in May from Columbia University in New York. Her research pursuits at GFRP include several projects related to sugar content, sugar sales, and food supply.<\/p>\n\n\n\n<p>\u201cI am so grateful for this opportunity,\u201d Gabriela said. \u201cReceiving this very good education and working with incredible researchers is really a dream come true.\u201d<\/p>\n\n\n\n<p>A project of the <a href=\"https:\/\/www.cpc.unc.edu\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Carolina Population Center<\/strong><\/a>, GFRP is composed of faculty, researchers, and students who work with partners around the world to evaluate food and nutrition policies, and develop research related to combating obesity. Learn more about GFRP\u2019s work <a href=\"https:\/\/www.globalfoodresearchprogram.org\/where-we-work\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>here<\/strong><\/a>.<\/p>\n\n\n\n<p><em><span style=\"color:#8f9ba5\" class=\"has-inline-color\">Laura Stassi, owner of Stassi Creative LLC, is an award-winning writer and podcaster who focuses on health and wellness.<\/span><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>For Aline D\u2019Angelo Campos and Gabriela Vatavuk-Serrati, academic pursuits have evolved from personal experiences. The two doctoral students recently joined UNC\u2019s Global Food Research Program (GFRP). Aline and Gabriela both grew up in Brazil, a GFRP country of focus because it has experienced \u201cnutrition transition.\u201d This term describes dietary shifts toward more ultra-processed foods that [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":3798,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-3711","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gfrp-team"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.3.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Nutrition is personal for two new team members - Global Food Research Program<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.globalfoodresearchprogram.org\/nutrition-is-personal-for-two-new-team-members\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nutrition is personal for two new team members - Global Food Research Program\" \/>\n<meta property=\"og:description\" content=\"For Aline D\u2019Angelo Campos and Gabriela Vatavuk-Serrati, academic pursuits have evolved from personal experiences. 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