Rachael Jaenke

Research Officer

Qualifications:

Masters of Public Health (Current), Queensland University of Technology, expected completion 2022; Bachelor of Nutrition & Dietetics (Honours), University of Newcastle, 2009

Location:

Brisbane

Biography:

Rachael joined the Cancer Team at Menzies Brisbane as a Research Officer in 2018. During this time, she has played an integral role on Commonwealth and State government tenders relating to Indigenous identification in health data. She is currently leading a systematic review of strategies to improve cervical screening among Indigenous women.

Prior to this position, Rachael was part of Menzies’ Nutrition Team based in Darwin, where she led two key projects: the development of a tool and mobile application to rapidly appraise the remote store food environment, and an evaluation of the NT School Nutrition Projects for the Commonwealth Government. She has also held casual research assistant positions with the University of Newcastle, University of Queensland and Monash University, primarily supporting conduct of systematic reviews.

Rachael has also worked in nutrition and health promotion within remote Aboriginal communities in the Northern Territory (2011-2014) where she became acutely aware of the importance of community engagement and a multi-sectorial collaboration and approach to health and service planning and delivery. This has carried through her subsequent positions and is a key motivation for her post-graduate study.

  1. McMahon E., Jaenke R., Brimblecombe J. (2019). Reliability and utility of measurements using a mobile app to rapidly appraise the in-store food environment. JMIR mHealth and uHealth. https://doi.org/10.2196/16971
  2. Jaenke R., Barzi F., McMahon E., Webster J., Brimblecombe J. (2017). Consumer acceptance of reformulated food products: A systematic review and meta-analysis of salt-reduced foods. Critical Reviews in Food Science & Nutrition, 57(16): 3357-72.
  3. McMahon E., Clarke R., Jaenke R., Brimblecombe J. (2016). Detection of 12.5% and 25% Salt Reduction in Bread in a Remote Indigenous Australian Community. Nutrients, 8(3):169.
  4. Jaenke R., Collins C., Morgan P., Lubans D., Saunders K., Warren J. (2012). The impact of a school garden and cooking program on boys’ and girls’ fruit and vegetable preferences, taste rating, and intake. Health Education & Behaviour, 2012 (2):131-141.