Originally from San Luis Potosí, México, Alejandra studied nutrition, then earned a Masters in public health focused on nutrition at Instituto Nacional de Salud Pública, where she currently is earning her PhD in nutrition science.

Her love for traditional Mexican cuisine set her to study the course “Diplomado de cocina y cultura alimentaria de México” at Escuela Nacional de Antropología e Historia.

Her professional goal is to contribute to social equality and health of the Mexican population through research, design, and evaluation of health promotion and nutrition programs with a social determinants perspective. She is interested in food insecurity, health promotion,  traditional cuisines, “alimentación sostenible y nutrición en situaciones de emergencias humanitarias.”

Alejandra has participated in nutrition and food security programs in “Programa Estratégico de Seguridad Alimentaria y Programa de Servicios de Alimentos en Escuelas de Tiempo Completo.” She also worked on community nutrition, planning healthy diet workshops, vegetable garden skills, and diets to prevent and manage chronic diseases.  She has also collaborated on food and nutrition program evaluations for non governmental organizations.

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