Sarah completed her Masters in Nutritional Sciences under Dr L’Abbe, graduating in 2019. Her  research focused on longitudinal and cross-sectional analyses on the nutrition quality of foods in the restaurant sector. She also completed two summer terms as a research assistant and a fourth-year undergraduate project with the lab. Sarah 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.