Jessica Donze Black
Director, Kids' Safe and Healthful Foods , The Pew Charitable Trusts
To reach this expert, please contact:Michelle Cardoso
Jessica Donze Black is the director of the Kids’ Safe and Healthful Foods Project. As such, she advises research and policy efforts aimed at improving school nutrition.
Prior to joining Pew, Jessica served as the National Director of the Healthy Schools Program for the Alliance for a Healthier Generation -- a joint initiative of the American Heart Association and the William J. Clinton Foundation. In her work at the Alliance, Jessica led a team of more than sixty people in thirty-seven states who were helping schools make healthy and sustainable changes in their environments, policies, and practices.
Jessica’s other past work includes serving as the first Executive Director of the Campaign to End Obesity, directing obesity initiatives for the American Heart Association, managing national nutrition policy for the American Dietetic Association, serving as a health policy fellow for U.S. Senator Jeff Bingaman (D-NM), and practicing clinical nutrition at DuPont Hospital for Children in Wilmington, Delaware. Jessica is a registered dietitian with a B.S. in nutrition science from the University of Wisconsin - Madison and a master’s degree in public health from the University of Maryland, College Park.
Jessica Donze Black, director of the Kids' Safe and Healthful Foods Project, speaks with Education Week about new rules to restrict calories in snack foods and beverages sold in schools.More info
Jessica Donze Black, director of the Kids' Safe and Healthful Foods project, discusses the USDA's decision to finalize interim rules for snack foods and beverages sold in schools.More info
As school food authorities work to implement the USDA's new meal standards, they may face challenges, including limitations in existing kitchen equipment and infrastructure, and in the training and skills of food service staff. This is the first of a series of reports summarizing how schools are putting in place the USDA standards and what challenges they face before they can reach full implementation.More info
Health Impact Assessment: National Nutrition Standards for Snack and a la Carte Foods and Beverages Sold in Schools
Updating national nutrition standards for snack foods and beverages sold in schools could help students maintain a healthy weight and increase food service revenue, according to a health impact assessment by the Kids’ Safe & Healthful Foods Project and the Health Impact Project.
Watch a video examining the impact of updated USDA standards for snack and a la carte foods and beverages.More info
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