Guijing WangBranch Chief
Guijing Wang is a supervisory agricultural economist and chief of the Diet, Safety, and Health Economics (DSHE) branch in the Food Economics Division. His interests include health economics and assessing the impact of U.S. consumers’ diet/nutritional quality and food safety on public health.
Prior to joining ERS, Guijing was a senior health economist in the Division for Heart Disease and Stroke Prevention, National Center for Chronic Disease Prevention and Health Promotion at the Center for Disease Control (CDC) (2008-21). He provided national leadership on the application of economic principles to the planning, coordination, and conduct of public health activities. He served as a major authoritative technical advisor on economics, and the final authority on all matters related to the analyses and collection of economic data relevant to the division and the CDC’s goals. He collaborated with all divisions, and other Federal and international agencies, in developing research and translating research into practice. Before working in the Division for Heart Disease and Stroke Prevention, Guijing was a senior health scientist in the Office of Public Health Research, CDC Director’s office (2004-08). In this position, Guijing conducted portfolio analysis of awarded extramural research projects and developed tools for health impact assessment. He also provided leadership for developing and conducting economic evaluation studies in quantifying the economic cost of obesity in adults and children. Using nationally representative surveys (including the National Hospital Discharge Survey, Medical Expenditure Panel Survey, and National Health Interview Survey), he planned, directed, and managed the project of the national and state-specific economic burden of obesity and physical inactivity in the Division of Nutrition, Physical Activity, and Obesity (1998-2004).
Guijing received a Ph.D. in agricultural economics and rural sociology from Ohio State University and an M.S. in agricultural economics from Oklahoma State University.
Member of the International Health Economics Association and Agricultural and Applied Economics Association.
Zhang D, Li Y, Wang G, Moran AE, Pagán JA. “Nutrition label use and sodium intake in the U.S.,” American Journal of Prevention Medicine, 2017. 53(6S2):S220-227.
Zhang D, Cogswell ME, Wang G, BA Bowman. “Evidence of dietary improvement and preventable costs of cardiovascular disease,” The American Journal of Cardiology, 2017;120(9):1681-1688.
Wang G, Bowman B. “Recent economic evaluation of cardiovascular disease prevention by sodium reduction,” Current Atherosclerosis Reports, 2013; 15(9).
Wang G, Labarthe DR. “The cost-effectiveness of interventions designed to reduce sodium intake” Journal of Hypertension, 2011;29(9):1693-1699.
Finkelstein E, Fiebelkorn I, Wang G. “The costs of obesity among full time employees,” American Journal of Health Promotion, 20(1), Sept/Oct. 2005, 20(1):45-51.
Finkelstein E, Fiebelkorn I, Wang G. “State-level estimate of annual medical expenditures attributable to obesity,” Obesity Research, January 2004;12(1):18-24.
Finkelstein E, Fiebelkorn I, Wang G. “National medical expenditures attributable to overweight and obesity: How much and who’s paying?,” Health Affairs, May 2003. W3-219.
Zhang P, Wang G, Venkat Narayan KM. Cost-effectiveness of interventions for reducing body weight. Chapter 122, PP 579-584, In Progress in Obesity Research: 9, edited by Geraldo Medeiros-Nero, Alfredo Halpern, and Claude Bouchard. John Libbey Eurotext, Surrey, UK, 2003.
Wang G, Zheng ZJ, Heath G, Macera C, Pratt M, Buchner D. “Economic Burden of Cardiovascular Disease Associated with Excess Body Weight in US Adults,” American Journal of Preventive Medicine, July 2002;23(1):1-6.
Wang G, Dietz WH. “Economic Burden of Obesity in Youths Aged 6 to 17 Years: 1979-1999,” Pediatrics, May 2002;109 (5).