Jessica Donze Black
Jessica Donze Black
Jessica Donze Black directs the Kids’ Safe and Healthful Foods Project, a collaboration between Pew and the Robert Wood Johnson Foundation, and leads research and policy efforts aimed at improving school nutrition.
Prior to joining Pew, Black 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, she led a team of more than 60 people in 37 states who were helping schools make healthy and sustainable changes in their environments, policies, and practices.
Black’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. She 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.
Recent WorkView All
National Obesity Awareness Month offers an opportunity to promote health, but parents don’t need to wait for a reason to engage with their children on good nutrition. Read More
This fall, about 50 million children are returning to U.S. schools, and most of them will participate in the National School Lunch and School Breakfast programs, enjoying healthy, delicious meals in their cafeterias. But they aren’t the only ones with school menus on their minds. Members of Congress are considering legislation that could affect the nutritional quality of school meals and... Read More
In recent years, school food has become healthier thanks to updated nutrition standards from the U.S. Department of Agriculture, and that’s something families can feel good about. Students learn valuable habits and lifelong lessons about healthy foods when they are offered meals and snacks rich in whole-grains, fruits, and vegetables. Read More