Kathy Trieu is a research fellow and conjoint senior lecturer at The George Institute for Global Health's Food Policy Division. Kathy completed her PhD (2019), Master of Public Health, and Bachelor in Nutrition combined with Exercise and Sport Science at The University of Sydney. Her research focuses on influencing and strengthening food policies for the prevention of non-communicable diseases on a population-wide scale. Through her involvement in the World Health Organization Collaborating Centre on Population Salt Reduction, Kathy generates evidence on how to design, implement and evaluate sodium reduction strategies for different countries worldwide. She has had the opportunity to work alongside local governments and NGOs in 10 countries so far to strengthen their efforts to reduce sodium intake and prevent cardiovascular diseases. She has also expanded her research to include designing, implementing and evaluating novel nutrition programs. This includes testing 'Food is Medicine' interventions that aim to incorporate the provision of healthy food into the health care system to help communities facing food insecurity better manage their health conditions.
Kathy's research interests involve undertaking strong-quality research that can usefully guide effective policies and programs to improve population-wide nutrition and health.