Alison Brown’s research interests focus on public health nutrition and the development of culturally appropriate nutrition interventions. She is currently pursuing her doctorate in food policy and nutrition at Tufts University’s Friedman School of Nutrition Science and Policy, where her research explores how the diversity among Blacks relates to dietary quality and hypertension risk. Other areas of interest include wellness programming, health equity, and addressing health disparities in minority communities through community-based participatory research and civic engagement. Academic, volunteer, and professional experiences include: community nutrition engagement and education, empowerment in underserved communities, hunger relief efforts, national nutrition advocacy, and professional development initiatives for young adults of color. Civic engagement activities include her involvement as an Albert Schweitzer Fellow (2013-14) and previous leadership positions within the Boston Branch NAACP. Brown received Tufts University’s Presidential Award for Citizenship and Public Service and in 2015, was honored with the Gershoff –Simonian Prize for Research Excellence in Nutrition Science and Policy. She is also a Diversity Leader in the Academy of Nutrition and Dietetics (AND) and while completing her doctoral studies, served as a fellow in the Boston Public Health Commission’s Office of Health Equity and Health Improvement. Brown obtained her Master of Science degree in Applied Physiology and Nutrition from Columbia University and her undergraduate degree from Spelman College.