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Angela C. B. Trude

Angela C. B. Trude

Assistant Professor

Nutrition and Food Studies

Angela Trude is an Assistant Professor in the Nutrition Program at NYU Steinhardt, Department of Nutrition and Food Studies. She completed her PhD in Human Nutrition in the Department of International Health at the Johns Hopkins Bloomberg School of Public Health, where she led the implementation and evaluation of a NIH-funded community-based randomized controlled trial to prevent childhood obesity. 

Her work examines the systemic roots of preventable chronic diseases with the objective of identifying and testing solutions for at-risk populations. Her research trajectory includes three main areas: i) community-based interventions in low-resource settings; ii) food policy strategies to ensure equitable access to affordable, nutritious food; and iii) early life modifying factors to maximize physical health and productivity. She is the lead author of research articles published in peer-reviewed journals including Maternal & Child Nutrition, Public Health Nutrition, and The Lancet Child & Adolescent Health that examine modifiable factors for chronic disease prevention (i.e., dietary behaviors, food environment, built environment, physical activity, and sleep), child development, and intervention evaluations.

Prior to joining NYU Steinhardt School of Culture, Education, and Human Development, Dr. Trude was a postdoctoral fellow in the Division of Growth and Nutrition at the University of Maryland School of Medicine, where she secured a postdoctoral fellowship from the American Heart Association to examine the longitudinal effect of sleep on weight gain among low-income adolescent girls. She is also the Principal Investigator of a research project supported by the Robert Wood Johnson Foundation that evaluates online grocery purchase patterns among families receiving the Supplemental Nutrition Assistance Program (SNAP) in the context of the USDA SNAP online grocery pilot in Maryland.


Nutrition and Dietetics

Degrees within the Nutrition and Dietetics program combine basic science, nutritional science, food science, and research to prepare you for many career paths.

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