Science of Food Choice was designed by Julita Baker, PhD with the mission to help individuals make value-driven food choices for long term health.
Dr. Baker incorporates scientific approaches in the realms of Neuroscience, Psychology, Consumer Behavior, and Nutrition to show a research-derived HOW to Food Choice Change not only via direct translation of research findings, but also via connecting the brightest minds in these fields to share their knowledge to optimal health.
SoFC shows you WHAT nutrients have been scientifically shown to be best for health, HOW to eat them (what eating behaviors have been researched to work), and empowers you to your long term WHY.
Julita teaches at Stanford University
She lives with her husband Ryan, and dog Oddie, in the San Francisco Bay Area
She loves running and competes in 10K's & Half Marathons often
PhD, Scientist, Runner
Originally from Gdańsk, Poland, Dr. Julita Baker has always been interested in food and health. As a child, she loved being a part of the food process, helping her grandparents grow, pick, and cook vegetables from their garden.
Her parents came to the US in the early 1980's when Julita and her sister were 1 and 2 years old to start a better life, and the two sisters then followed several years later. Over a decade later, she graduated with a Bachelors degree in Microbiology followed by working in the Microbial Ecology Program at a genomics facility where she analyzed Clustered Regularly Interspaced Short Palindromic Repeats (CRISPR) of DNA in termite hindgut microbial communities. Still being fascinated with food and health, she went back to graduate school to later receive a Ph.D. in Nutritional Biology. Initially working on the microbiology side of human health and nutrition, she later transitioned into running a 6 year human intervention trial examining health effects of whole grain versus refined grain products with her UC Davis colleagues. Within this grain study, she examined participant eating behavior - specifically - the relationship between convenient/palatable food intake in physiological and dispositional measures of mindfulness skills and stress states.
While working in the lab, she held several University teaching appointments in Undergraduate Microbiology Lab, Undergraduate Nutrition, and Graduate level Metabolic Homeostasis courses.
Since then, she's designed and taught The Science of Making Better Food Choices and The Science of Making Conscientious Food Choices for Stanford University’s Continuing Studies Program, consulted for entrepreneurs, start-ups, and one-on-one for companies and individuals who wished to have a direct connection to better health via evidence-based research.