Emily Kim received her Bachelor of Science in Nutrition & Food Science from the University of Maryland, College Park. Her research interests include health promotion, disease prevention, preventative medicine, and nutrition equity. She currently works on projects at CHIBE on efforts to reduce cardiovascular disease risk with behavioral science approaches. In the past, she has worked on research involving food insecurity, malnutrition, and disease prevention in older adults and has worked at Penn in the Division of Family Planning on research related to abortions, miscarriages, and women’s health. In her free time, she enjoys cooking and exercising.