Nutrition, Dietetics, and Food Sciences
Contact InformationOffice Hours: By Appointment Only
Office Location: 207H NFS building
- Postdoctoral Training, Rudd Center for Food Policy and Health, University of Connecticut, 2022
- Ph.D., Nutrition Sciences, Utah State University, 2019
- MSc, Human Nutrition, University of Ibadan, Nigeria, 2015
- BSc, Food Science and Technology, Obafemi Awolowo University, Nigeria, 2008
Dr. Abiodun Atoloye is an Assistant Professor of Nutrition with a focus on inequities in food access and community food systems. She seeks to understand barriers that low-resource families, refugees, and immigrants face in accessing healthy, affordable, safe, nutritious and culturally acceptable food. She takes an explicitly contextual and spatial approach to identify residents’ needs, and measure exposures and outcomes including mapping, citizen science, and policy analyses. Her applied research identifies cross-sector actions including place-based and food systems interventions to improve healthy food access, nutrition- and health-related outcomes. She has a number of ongoing research projects that cut across nutrition, health, environment, and food systems from the perspective of people, policy, and global context. She is currently a co-PI on a USAID-funded international study on food safety and childhood malnutrition, a co-PI on a Summer Institutes in Computational Social Science- and Russell Sage Foundation-funded study among Black immigrants with PhDs, and a co-I on Nutrition & Obesity Policy Research & Evaluation Network (NOPREN) Coordinating center funded project on the promotion of racial equity among Food Policy Councils.Dr. Atoloye also contributed to the development of the Food System Indicators database and its user guide as a member of the Food Policy Councils work group of NOPREN. Dr. Atoloye's Equity in Food Access lab is not currently recruiting graduate students. But undergraduate students with an interest in research are welcome.