Brandy Parker
About Brandy Parker
Brandy Parker is a Design Director in Health at IDEO and an Adjunct Professor at DePaul University. With a strong background in ethnographic research and human nutrition, she integrates a whole-person perspective into her design work.
Work at IDEO
Brandy Parker has held the position of Design Director - Health at IDEO since 2022. In this role, she focuses on integrating design principles with health and wellness initiatives. Her work emphasizes a human-centered approach, leveraging her extensive background in ethnographic research and psychology to inform design strategies that improve healthcare experiences.
Education and Expertise
Brandy Parker holds a Bachelor of Arts degree from Wellesley College, where she studied English and Psychology. She furthered her education by obtaining a Master of Science in Human Nutrition & Functional Medicine from the University of Western States. Additionally, she studied woodworking at North Bennet Street School. Her educational background supports her diverse expertise in design, nutrition, and health.
Background
Brandy Parker has a comprehensive background in design and research, having worked in various roles within the field. She served as Principal Research and Design Strategist at IA Collaborative from 2019 to 2022, and as Associate Director of Research & Strategy at THRIVE for a brief period in 2021. Her earlier experience includes roles as Senior Design Researcher & Strategist at IA Collaborative and Ethnographic Researcher at Conifer Research.
Global Research Experience
Brandy Parker has conducted extensive global research on healthcare systems across multiple countries, including Japan, Germany, Indonesia, India, France, China, and the United States. This experience informs her design approach, allowing her to incorporate diverse perspectives and practices into her work, particularly in health and wellness.
Achievements and Projects
In 2016, Brandy Parker received the Mary Elvira Stevens Fellowship, which enabled her to explore Norway's nutritional climate and traditional food practices. Her project involved practical experiences such as foraging elderflower, fermenting fish, and creating bronze-age beer with juniper, showcasing her commitment to understanding cultural approaches to nutrition.