Roger Figueroa
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About Roger
Dr. Figueroa’s research examines the role of social services and policies (such as childcare, and food assistance), as well as sustainable food systems on the prevention of diet-related chronic diseases in low-income and minoritized communities. He is the Director and Founder of the Figueroa Interdisciplinary Group (FIG) Lab. In the FIG Lab, the research team designs testable conceptual frameworks, measures, and multi-faceted research studies to understand how policy, systems, and environmental factors influence diet- and health-related outcomes.
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Presents a scoping review of research published between 2019 and 2024 on factors influencing participation in the U.S. WIC program. Highlights that participation is influenced most by individual factors (like knowledge and perceptions) and organizational factors (such as program logistics and staff interactions), with fewer studies addressing interpersonal or cultural/community-level influences.
Discusses the Expanding Access To Local Foods Act, which would provide permanent funding for state and tribal governments to connect regional and local farms with food assistance, emergency feeding programs (i.e. food banks, food pantries), and community-based organizations to provide farm food (at no cost) to individuals experiencing food insecurity.
Highlights the importance of addressing diet-related chronic diseases through improved nutrition security. Advocates for the use of Food is Medicine (FIM) initiatives, which deliver food-based interventions to reduce nutrition inequities and improve health outcomes.
Examines how urban food environments cluster across Brooklyn neighborhoods and whether these clusters relate to adult dietary habits. Identifies four food environment profiles: limited/low food access, bodega-dense, food swamp, and high food access. Finds that overall diet did not differ significantly across profiles, but those in limited/low food access areas consumed more sugar-sweetened beverages than those in bodega-dense areas.