Emily Belarmino, PhD
Assistant Professor
PRONUNCIATION bel-AR-mee-no
PRONOUNS she/her
109 Carrigan Drive
354 MLS Carrigan Wing
Burlington, VT 05405
United States
- Ph.D., Public Health, London School of Hygiene and Tropical Medicine
- M.S., Health Communications, Tufts University School of Medicine
- B.A., Environmental Studies, Mount Holyoke College
BIO
Emily Belarmino is an Assistant Professor in Nutrition and Food Sciences and Director of the undergraduate Food Systems program. She has a background in environmental studies, food policy, public health, and community nutrition and has lived and worked around the world.
Dr. Belarmino conducts applied research that aims to inform decision-making in food systems and public health. Her research explores social, economic, and environmental determinants of dietary intake and how food-related policies and programs can be levered to improve diet quality, human health, and food system sustainability. Her research program centers on two primary areas: (1) the prevention of cardiometabolic disease through nutritious diets and (2) the achievement of food and nutrition security through sustainable food systems. A central focus for the past 15 years has been understanding factors that influence intake of plant-based foods and diets. Much of her work focuses on at-risk populations, particularly low-income populations, households with young children, and rural communities.
Dr. Belarmino loves working with students! As an educator, her goal is to foster a student-centered environment, in which students actively engage in the learning process. She supervises graduate and undergraduate students working on public health nutrition research projects and teaches introductory (NFS 1073: Farm to Table), intermediate (NFS 2195: Food for Planetary Health), and upper-level (NFS 4245: Nutrition for Global Health) courses.
Courses
- NFS 1073: Farm to Table
- NFS 4245: Nutrition for Global Health
Publications
Area(s) of expertise
- Public Health Nutrition
- Food System-Nutrition linkages
Bio
Emily Belarmino is an Assistant Professor in Nutrition and Food Sciences and Director of the undergraduate Food Systems program. She has a background in environmental studies, food policy, public health, and community nutrition and has lived and worked around the world.
Dr. Belarmino conducts applied research that aims to inform decision-making in food systems and public health. Her research explores social, economic, and environmental determinants of dietary intake and how food-related policies and programs can be levered to improve diet quality, human health, and food system sustainability. Her research program centers on two primary areas: (1) the prevention of cardiometabolic disease through nutritious diets and (2) the achievement of food and nutrition security through sustainable food systems. A central focus for the past 15 years has been understanding factors that influence intake of plant-based foods and diets. Much of her work focuses on at-risk populations, particularly low-income populations, households with young children, and rural communities.
Dr. Belarmino loves working with students! As an educator, her goal is to foster a student-centered environment, in which students actively engage in the learning process. She supervises graduate and undergraduate students working on public health nutrition research projects and teaches introductory (NFS 1073: Farm to Table), intermediate (NFS 2195: Food for Planetary Health), and upper-level (NFS 4245: Nutrition for Global Health) courses.
Courses
- NFS 1073: Farm to Table
- NFS 4245: Nutrition for Global Health
Publications
Areas of Expertise
- Public Health Nutrition
- Food System-Nutrition linkages