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Member Research and Reports

Member Research and Reports

Yale: Human Biology Association to recognize Rafael Perez-Escamilla

The Human Biology Association will recognize Dr. Rafael Pérez-Escamilla,  as the Pearl Memorial Lecturer at its annual meeting in Austin, TX on April 11.  The title of the talk is “Food Insecurity and the Erosion of Human and Planetary Health: Is There Light at the End of the Tunnel?

The Raymond Pearl Memorial Lecture was established in 1983 by the Human Biology Association to honor one of the great human biologists of the 20th century. Dr. Pérez-Escamilla will receive this recognition based on a lifetime of work integrating biology, social and behavioral sciences and public health in the field of human nutrition for the benefit of humankind.

Dr. Pérez-Escamilla is professor of epidemiology & public health, director of the Office of Public Health Practice, and director of the Global Health Concentration at the Yale School of Public Health. His global public health nutrition and food security research program has led to improvements in breastfeeding programs, iron deficiency anemia among infants, household food security measurement and outcomes, and maternal, infant and young child community nutrition education/counselling programs. His health disparities research involves assessing the impact of community health workers at improving behavioral and metabolic outcomes among Latinos with type 2 diabetes. He has published over 200 research articles, two books, and numerous journal supplements, book chapters, and technical reports. He is a member of the U.S. National Academies of Sciences, Engineering and Medicine (NASEM) Food and Nutrition Board. He has been a senior advisor to maternal-child community nutrition programs as well as household food security measurement projects funded by WHO, PAHO, UNICEF, FAO, UNESCO, UNDP, CDC, USDA, USAID, The World Bank, the Gates Foundation, and the Governments of Mexico, Brazil, and Colombia. He obtained his BS in Chemical Engineering from the Universidad Iberoamericana in Mexico City and his MS in food science and his PhD in nutrition from the University of California at Davis.