Keiko Goto, PhD
Office: Holt 110
Phone: (530) 898-6767
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. She was selected as the 2012-2013 Outstanding Professor of the Year and was honored in the Chico Enterprise Record.
- Goto K, Waite A, Chan K, Wolff C. Giovanni M. Do environmental interventions impact elementary school students’ lunchtime milk selection? Journal of Applied Economic Perspectives & Policy. Accepted for publication
- Voorhees J, Goto K, Wolff C. Overweight, hypertension, and fruit and vegetable consumption among Hmong and white middle school students. Journal of Immigration and Minority Health.(in press)
- Frigaard M, Wolff C, Goto K, Bianco-Simeral S, Fahey T. Identifying Red Flags: Using Anthropometry Measures to Screen for Elevated Blood Pressure Risk in Children. Infant, Child, & Adolescent Nutrition (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.
- McCarthy E, Wolff C, Bianco-Simeral S, Goto K. (2012) Promoting fruit and vegetable preferences among low-income Hispanic and White middle school students. Journal of Child Nutrition and Management Volume 36, Issue 2, Fall 2012.
- Goto K, Tiffany J, Pelto G, Pelletier D. (2012) Young people’s experiences in youth-led participatory action research for HIV/AIDS prevention. International Journal of Child, Youth and Family Studies. Vol 3 No 4, 396-408.
- Evans K, Goto K, Wolff C, Frigaard M, and Bianco-Simeral S. (2012) Teachers’ perceptions indicate success for Harvest of the Month Nutrition Education Program. Californian Journal of Health Promotion. 10(1):113-124.
- Boek S, Chan K, Bianco-Simeral S, Goto K. (2012) Gender and race are significant determinants of students' food choices on a college campus. Journal of Nutrition Education and Behavior. 44(4):372-8.
- Kopping D, Nevarez H, Goto K, Norgan I, Frigaard M, Wolff C (2012). A longitudinal study of overweight, elevated blood pressure and acanthosis nigricans among low-income middle school students. Journal of School Nursing. 28(3):214-219.
- Fukutome N, Goto K , Ayabe S, Chen MH, Chang CC, Kasai M.(2011) A study of cooking terms and expressions for the water heating process - English, Japanese and Chinese - The Journal of Asian Regional Association for Home Economics. Vol. 18, 100-110.
- Fiori K, Wolff C, Goto K, Frigaard M, Chan K, Bianco-Simeral S.(2011) Discrepancies among student school lunch preferences, menu options, and consumption patterns in a low-income northern California high school. Californian Journal of Health Promotion. 9(2):29-39.
- Wood L, Wolff C, Bianco-Simeral S, Goto K (2011). Impact of a K – 8 nutrition education program on student, teacher, and school-wide practices. Journal of Nutrition Education and Behavior. 43(4)(suppl 2):S145-S147.
- Voorhees J, Goto K, Bianco-Simeral S, Wolff C (2011). Impact of the Harvest of the Month Program on low-income Hmong and white middle school students. Journal of Nutrition Education and Behavior. 43(4)(suppl 2):S152-S154.
- Goto K, Bianco-Simeral S (2011). Acceptance of a healthier substitute for regular pepperoni pizza among campus consumers. Californian J Health Promotion. 9(1):9-17
- Vue WM, Wolff C, Goto K (2011). 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. 43(3):199-204.
- Goto K (2011). Academic researchers' roles in participatory action research, theory development, and the improvement of community-based health projects. Global Journal of Community Psychology Practice. 1(2):1-12.
- Goto K, Vue WM, Xiong T, Wolff C (2010). Analyzing divergent perspectives on food, culture and health among Hmong mothers with middle school children. Food, Culture and Society. 13(2):181-200.
- Goto K, Pelto G, Pelletier D, Tiffany J (2010). “It really opened my eyes:” The effects on youth peer educators of participating in an action research project. Human Organization. 2010;69(2):192-199.
- Mathews L, Morris MN, Schneider J, Goto K (2010). The relationship between food security and poor health among female WIC participants. Journal of Hunger & Environmental Nutrition. 5:85–99.
- Goto K, Schneider J (2010). 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. 9(1):31-35.
- Rohall S, Ballintine J, Vowels J, Wexler L, Goto K (2009). 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. 7(Special Issue Obesity Prevention):1-6.
- Franklin R, Schneider J, Goto K (2009). Factors Associated with the use of dietary supplements among African-American adults. Californian Journal of Health Promotion. 7(1):67-75.
- Goto K, 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, 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. 8(2):39-44.
- Goto K, Tiffany J, Pelto G, 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. 5(4):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.
- Goto K. (2011) Food culture in Jamaica. Food Cultures of the World Encyclopedia, Greenwood/ABC-Clio. p 103-111. May 2011
- Goto K. (2011) Food culture in Indonesia. Food Cultures of the World Encyclopedia, Greenwood/ABC-Clio. p199-206. May 2011
- Elementary Food (NFSC 120)
- Science of Food (NFSC 320)
- Cultural Food (NFSC 429)
- Dietary Supplements and Functional Foods (NFSC 345)
- Issues in International Nutrition (NFSC 667)
- Ecology of Human Nutrition (NFSC 310)
- Research Methods in Nutritional Science (NFSC 600)