Nutrition Research
Research in Nutrition focuses on applied human nutrition. Areas of interest include nutrition communication (reporting on nutrition), vegetarian nutrition, public health nutrition, and vitamin C and health.
Low carbohydrate, high protein diets and weight management
Low carbohydrate weight loss diets are more satiating than high carbohydrate-low fat diets, and this may partially explain their success. However, too little carbohydrate in the diet can lead to ketogenesis, a metabolic condition that may adversely impact blood cholesterol, bone health, and mood. Dr. Carol Johnston. More...
Nutrition communication
Reporting on Nutrition is a three-year grant funded by the US Department of Agriculture. In this project, we will be studying impressions of mass- and peer-based media on adolescents' nutrition behavior. Reporting on Nutrition is a peer-based approach to nutrition education, and we based the protocol on the Social Cognitive Theory. Faculty contact is Dr. Jeff Hampl.
Public Health
We are working with a local food bank to provide gleaned vegetables and fruits to a Phoenix elementary school. In this study, we will be assessing changes in nutrition knowledge. Faculty contact is Dr. Donna Winham. More...
Vegetarian Nutrition
We have designed a Food Guide Pyramid specifically addressing the nutrient inadequacies and reduced mineral bioavailability of lactovegetarian and vegan diets. Faculty contact is
Dr. Carol Johnston. More...
Vinegar and Diabetes
Vinegar (or peanuts) ingested at meal-time reduces postprandial glycemia by 50%; hence, incorporation of these foods into meals may be helpful diet strategies for individuals with type 2 diabetes. Faculty contact is Dr. Carol Johnston. More...
Vitamin C and Health
About 30% of Americans have marginal or deficient vitamin C status, mainly due to poor diet choices. Orange juice is the most commonly consumed vitamin C-rich food in the U.S., but the vitamin C content of orange juice is variable. Faculty contact is Dr. Carol Johnston. More...
