Biography
Kenjin is a doctoral candidate investigating how dining contexts can be leveraged to promote healthier and more sustainable food choices. In addition to his role within the Department of Human-Centered Design, he also acts as the Co-Chair of Research and Education for the Menus of Change University Research Collaborative (MCURC).
Kenjin received his master's degree from the Johns Hopkins Bloomberg School of Public Health and, prior to joining the program, worked as a research program coordinator at the Center for a Livable Future in Baltimore, Maryland.
Research interests
Kenjin's current research interests center around the promise, promotion, and design of university-based dining interventions—a term that encompasses all of the various programs, policies, and initiatives that are aimed at promoting the health and sustainability of campus food environments.
In addition to understanding the features and strategies that make these interventions behaviorally effective, his research also focuses on both the organizational-network features that inform their implementation and the immediate and long-term climate benefits of implementing them.
Student opportunities
Indication of whether or not this person is accepting new undergraduate and graduate students is shown by academic year below.
Undergraduate students
| 2024 - 2025 | Available |
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Chang, K. B., Wooden, A., Rosman, L., Altema-Johnson, D., & Ramsing, R. (2023). Strategies for reducing meat consumption within college and university settings: a systematic review and meta-analysis. Frontiers in Sustainable Food Systems, 7, 1103060. https://doi.org/10.3389/fsufs.2023.1103060
Ramsing, R., Santo, R., Kim, B. F., Altema-Johnson, D., Wooden, A., Chang, K. B., ... & Love, D. C. (2023). Dairy and plant-based milks: Implications for nutrition and planetary health. Current environmental health reports, 10(3), 291-302. https://doi.org/10.1007/s40572-023-00400-z
Semba, R. D., Ramsing, R., Thorne-Lyman, A. L., Rahman, N., Altema-Johnson, D., Chang, K. B., ... & Love, D. (2022). Retail Purchases of Red and Processed Meat by State in the United States. Nutrition and Cancer, 75(1), 247-255. https://doi.org/10.1080/01635581.2022.2108072
Ramsing, R., Chang, K. B., Hendrickson, Z., Xu, Z., Friel, M., & Calves, E. (2021). The role of community-based efforts in promoting sustainable diets: Lessons from a grassroots meat-reduction campaign. Journal of Agriculture, Food Systems, and Community Development, 10(2), 373-397. https://doi.org/10.5304/jafscd.2021.102.026
Co-Chair of the Research and Education Working Group at the Menus of Change University Research Collaborative
2020, Master of Science in Public Health, Health Education and Health Communication, The Johns Hopkins Bloomberg School of Public Health
2018, Bachelor of Science (Hons), Neuroscience, University of Delaware
2018, Bachelor of Arts, Psychology, University of Delaware