Graduate Student
Johns Hopkins Bloomberg School of Public Health
Qinyi Gu is a Master of Science in Public Health candidate in the Human Nutrition program at the Johns Hopkins Bloomberg School of Public Health. Her research focuses on evaluating the health and economic impact of nutrition policy, with a particular emphasis on trans-fatty acid (TFA) elimination. As a research assistant under Dr. Matti Marklund, she led a modeling study assessing the cardiovascular health benefits and cost-effectiveness of implementing a mandatory TFA limit in Indonesia. This work involved close collaboration with stakeholders from the World Health Organization and Indonesian health authorities. Qinyi previously graduated with Research Distinction from The Ohio State University, where she investigated micronutrient status in patients with gastroparesis. She is also a Registered Dietitian Nutritionist and brings diverse experience in clinical dietetics and global health policy research.