Diane Harris, Ph.D., MPH, is a Health Scientist in the Division of Nutrition, Physical Activity and Obesity at the U.S. Centers for Disease Control and Prevention (CDC) and Lead for the Healthy Food Environments Team in the Obesity Prevention and Control Branch, which focuses on research, technical assistance, and programmatic support for increasing access to healthy foods.
Her primary interest is creating healthy food environments in child care settings, schools, worksites, and other institutional settings. She is also Lead for the CDC’s efforts to mobilize and engage stakeholders at the local, state, and national level to support salad bars in schools.
She is an adjunct faculty member in the Nutrition and Health Sciences Program at the James T. Laney School of Graduate Studies, Emory University, as well as in the Department of Nutrition at the Byrdine F. Lewis School of Nursing and Health Professions, Georgia State University.
Prior to joining the CDC, she served as Associate Researcher for the Division of Digestive Diseases at the University of California, Los Angeles, and as Principle Investigator at the UCLA Center for Excellence in Pancreatic Diseases
She received her Ph.D. in Animal Science from Cornell University and a Career Master of Public Health from Emory University.