Frankie Douglass

Graduate Student, Community Health Worker

University of Michigan

Frankie is currently pursuing a Master in Public Health in the Nutritional Sciences Department at the University of Michigan with a focus on dietetics and sustainable food systems. She is currently studying and training to be a Registered Dietitian. Frankie holds an Associate of Science in Culinary Arts and a Bachelor of Science in Culinary Nutrition from Johnson & Wales University. After completing her undergraduate degrees, Frankie gained experience in a variety of food systems and public health settings. She has experience leading child, family, and senior cooking classes. Frankie is skilled in community outreach and engagement and has contributed her skills in public health research and the non-profit sector in roles such as Community Outreach Manager, Community Health Worker, and Community Engagement Specialist. Frankie has experience in food policy as a former member of the New Haven Food Policy Council and the CT Department of Agriculture’s DEI Working Group. During the summer after her first year of graduate school, Frankie worked with the Michigan Department of Education supporting the farm-to-program team. As a dietetic intern, she also worked under registered dietitians in WIC, outpatient, and long-term care environments. Frankie holds a certified lactation counselor credential and looks forward to working as a registered dietitian in maternal/child and family health.