Kathy Trieu is a research associate and doctoral student at The George Institute for Global Health’s Food Policy Division. Her work involves supporting the activities of the World Health Organization Collaborating Centre for Population Salt Reduction (WHO CC SALT) in relation to the research, implementation, monitoring and evaluation of salt reduction strategies. In mid-2015, Kathy commenced a PhD at The University of Sydney, School of Public Health focusing on evaluating the effectiveness and cost-effectiveness of policies to reduce population salt intake for the prevention of hypertension and cardiovascular diseases.
Kathy holds a bachelor in Nutrition combined with Exercise and Sport Science and a Master of Public Health from The University of Sydney. Her research interests involve undertaking strong-quality research that can usefully inform the development of effective strategies and policies to improve population-wide health and nutrition.