Sarah is pursuing her Masters in Nutritional Sciences under Dr L’Abbe, and is expected to graduate in 2019. Her current research focuses on longitudinal and cross-sectional analyses on the nutrition quality of foods in the restaurant sector. She has been with the lab for almost 2 years now, having completed two summer terms as a research assistant and a fourth-year undergraduate project with the lab. She has co-authored two papers with the lab, one intervention study on influencing consumer behavior in food courts, and the other analyzing on health claims surrounding probiotics. Her undergraduate thesis analyzed how sodium levels have been changing in restaurant foods over the past six years.
FitzGerald Building, Room 56