Nutrition & Food Science - CSU, Chico

Faculty & Staff

GotoKeiko Goto, PhD
Assistant Professor
Office: Holt 110
Phone: (530) 898-6767
E-mail

 

Keiko Goto is originally from Japan. She was born in Gunma prefecture, which is famous for hot springs and tough women. She holds a B.S. in food science and technology from Kyoto University, an M.S. in nutrition from UC Davis, and a Ph.D. in nutritional sciences from Cornell University.  As a nutritionist, Keiko has worked in various countries such as Guatemala, Indonesia, Jamaica, the Philippines, and Tanzania, and has developed a deep appreciation of diversity in people and food. Keiko’s current research interests include food and culture, local food systems, sensory evaluation of food, international nutrition, and the application of community-based participatory research methods in food and nutrition. She enjoys traveling, playing the piano, pairing wine with foods, and playing with her daughter Erika.

Courses Taught:

 

 

SELECTED PUBLICATIONS

BOOK CHAPTER

Goto K. Food culture in Jamaica. Food Cultures of the World Encyclopedia, Greenwood/ABC-Clio.  Contracted.

Goto K. Food culture in Indonesia. Food Cultures of the World Encyclopedia, Greenwood/ABC-Clio.  Contracted.

PEER-REVIEWED MANUSCRIPTS

Vue WM, Wolff C, Goto K.   Hmong food helps us remember who we are: perspectives of food culture and health among Hmong women with small children.  Journal of Nutrition Education and Behavior (in press) 

Mathews L, Morris MN, Schneider J, Goto K.
The relationship between food security and poor health among female WIC participants.  Journal of Hunger and Environmental Nutrition. (in press)

Goto K, Vue WM, Xiong T, Wolff C.  Use of Q Methodology to Analyze Divergent Perspectives on Food, Culture and Health among Hmong Mothers with Middle School Children. Food, Culture and Society (in press)

Goto K. Local and cultural feast: Facilitating students’ learning in the area of sustainable food practices among different cultural/ethnic groups. American Dietetic Association Hunger and Environmental Nutrition Supplemental Materials for Educators (in press)

Rohall S, Ballintine J, Vowels J, Wexler L, Goto K.
WHO’S YOUR PATTY?: Consumer acceptance and sensory properties of burger patties made with different types of meat or plant-based products. Californian Journal of Health Promotion (in press)

Goto K and Schneider J. Learning through teaching: challenges and opportunities in facilitating student learning in food science and nutrition by using the interteaching approach, Journal of Food Science Education (in press)

Franklin R, Schneider J, Goto K (2009)  Factors Associated with the Use of Dietary Supplements among African-American Adults  Californian Journal of Health Promotion Volume 7 Issue 1 pp 67-75.

Goto K and Schneider J. (2009) Interteaching: a new innovative approach to facilitate university student learning in the field of nutrition. Journal of Nutrition Education and Behavior 41(4):303-304 

Goto K and Bianco-Simeral S. (2009) The effects of involving the campus community in an experimental food research project on students’ learning outcomes.  Journal of Food Science Education Volume 8 Issue 2 39-44.

Goto K (2009) Cwiertka KJ. Modern Japanese Cuisine: Food, Power and National Identity
Food, Culture and Society Volume 12 Issue 2. p 243-245.

Goto K. Tiffany J. Pelto G, and Pelletier D. (2008) Participatory Action Research in the context of youth HIV/AIDS prevention: Using Q methodology to develop systematic descriptions of diverse perspectives.  AIDS Education and Prevention 22: 301-311.

Carter S, Wolff C, Schuldberg J, Goto K (2007) Perceived barriers to dietary and physical activity changes in ethnically diverse middle school students. Californian Journal of Health Promotion. 2007 Volume 5 Issue 4. p 21-31.

Goto K, Chew F, Torun B, Peerson JM, Brown KH. (1999) Epidemiology of altered intestinal permeability to lactulose and mannitol in Guatemalan infants. Journal of Pediatric Gastroenterology and Nutrition, 28:282-290.

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