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Public Health Sciences
As a nutritionist, Dr. Springfield’s research focuses on understanding and improving diet quality and diet-related outcomes in African American women through culturally tailored lifestyle interventions. She is currently working on projects that include studies to understand individual and community-level predictors of resilience and examine its relationship with CVD-related health behaviors, including diet quality. Her previous research examined socio-demographic and psychosocial predictors of dietary quality in African American breast cancer survivors enrolled in a community-based randomized weight-loss intervention trial. Dr. Springfield completed a NIH/NHLBI Cardiovascular Disease Prevention postdoctoral fellowship in the Prevention Research Center in the School of Medicine at Stanford University. She obtained a doctorate in Kinesiology, Nutrition, and Rehabilitation at the University of Illinois at Chicago. Dr. Springfield is a former pre-doctoral fellow of the NIH/NCI Cancer Education Career Development Program. Dr. Springfield received her undergraduate degree in Chemistry/Biology with a minor in Computer Science from Grambling State University, a historically black college and university (HBCU). She is a former undergraduate fellow of the NIH/NIGMS Maximizing Access to Research Careers (MARC) Undergraduate Student Training in Academic Research (U-STAR) program.
- Grambling State University, Bachelors
- University of Illinois at Chicago, Ph.D.
I have always been interested in health and nutrition. When I was 15 years old, I moved from the West Coast to the Deep South. This transition motivated me to learn more about diet-related disease, health disparities, and how social determinants of health influenced health promotion among different subpopulations in the Black community
To me, public health means everything! I believe everything that we do individually affects our health as well as the health of our neighbors.