Brent Walker serves as a Project Manager and Task Lead on state and federal projects. He develops and conducts training and technical assistance activities; designs and administers quantitative and qualitative data collection instruments and protocols; and analyzes, reports, and presents evaluation study findings. His work focuses on improving program operations and outcomes in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) and nutrition education provided by the Supplemental Nutrition Assistance Program (SNAP-Ed).
Mr. Walker is currently involved in a multiyear, nationwide study to evaluate the impact of WIC nutrition education. He also supports a project to examine infant and toddler feeding practices in WIC sites across the country and the influence that WIC has on those practices. Both these studies are funded through the U.S. Department of Agriculture’s Food and Nutrition Service. Mr. Walker conducts presentations at WIC and nutrition conferences and provides technical assistance and trainings to state and local WIC and SNAP-Ed programs. He is currently participating in an evaluation of Maine’s SNAP-Ed program, with a focus on its social marketing campaign.
Before joining Altarum Institute, Mr. Walker worked for nearly 10 years with the California WIC Program. He began his WIC experience as a dietitian supervisor at the Fresno Economic Opportunities Commission (Fresno EOC). He joined the California Department of Public Health-WIC Division in Sacramento, where he worked as a project specialist and later as Chief of the Training and Career Development Section. Highlights from his time with California WIC include overseeing a yogurt research study, managing participation expansion projects, implementing technology updates for the new food packages, and developing training curricula on civil rights and customer service. Mr. Walker then returned to the local agency level in the role of WIC Assistant Director at Fresno EOC. In this position, he aided with the operational oversight for a caseload of 37,500 and steered the agency toward winning a best practices award for excellence in a program evaluation.
Mr. Walker earned a master’s of science degree in nutrition and dietetics from St. Louis University and a bachelor of science degree in biology and a bachelor of arts degree in nutrition studies from Marycrest University. He is also a Registered Dietitian.