Kiwon Lee received Doctoral degree in Hospitality Management at Pennsylvania State University. The Bachelor and Master of Science degrees were completed in Nutrition. She joined the Kent State University faculty in 2017, and is currently an Assistant Professor and HEM/HTM Program Coordinator. Her primary research interest is healthy eating environments in commercial and noncommercial foodservice areas. She has conducted research on consumer’s perception of nutrition information and healthful items at restaurants and published in leading peer-review journals. She teaches foodservice related courses including Food Production and Service Management.