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Keiko Goto, PhD

GotoAssociate 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:

  • 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)
SELECTED PUBLICATIONS
PEER-REVIEWED BOOK CHAPTER/ENCYCLOPEDIA 
 
  1. Goto K. (2011) Food culture in Jamaica. Food Cultures of the World Encyclopedia, Greenwood/ABC-Clio. p 103-111. May 2011
  2. Goto K. (2011) Food culture in Indonesia. Food Cultures of the World Encyclopedia, Greenwood/ABC-Clio. p199-206. May 2011
 
PEER-REVIEWED MANUSCRIPTS
  1. Boek S, Chan K, Bianco-Simeral S, Goto K. Gender and Race are Significant Determinants of Students' Food Choices on a College Campus. Journal of Nutrition Education and Behavior. Accepted for publication.
  2. Goto K, Tiffany J, Pelto G, Pelletier D. Young people’s experiences in youth-led participatory action research for HIV/AIDS prevention. International Journal of Child, Youth and Family Studies. Accepted for publication.
  3. Fukutome N, Goto K, Ayabe S, Chen MH, Chang CC, Kasai M. 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. In press.
  4. Kopping D, Nevarez H, Goto K, Norgan I, Frigaard M, Wolff C. A Longitudinal Study of Overweight, Elevated Blood Pressure and Acanthosis Nigricans among Low-Income Middle School Students. Journal of School Nursing. In press
  5. 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)
  6. 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. Volume 9 Issue 2, 29-39.
  7. 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 Vol. 43, Issue 4, Supplement 2, Pages S145-S147.
  8. 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 Vol. 43, Issue 4, Supplement 2, Pages S152-S154.
  9. Goto K, Bianco-Simeral S. (2011) Acceptance of a Healthier Substitute for Regular Pepperoni Pizza among Campus Consumers Californian Journal of Health Promotion. Volume 9 Issue 1, P9-17
  10. 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 Volume 43, Issue 3 , Pages 199-204.
  11. Goto K. (2010) Academic researchers' roles in participatory action research, theory development, and the improvement of community-based health projects. Global Journal of Community Psychology Practice Issue 2.
  12. Goto K, Vue WM, Xiong T, Wolff C. (2010) Use of Q Methodology to Analyze Divergent Perspectives on Food, Culture and Health among Hmong Mothers with Middle School Children. Food, Culture and Society Volume 13, Number 2, pp. 181-200
  13. 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  Volume 69, Number 2 P 192-199.
  14. 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.
  15. 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 EducationVolume 9 Issue 1 p 31-35.
  16. 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 Volume 7 Special Issue (Obesity Prevention) p 1-6.
  17. 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.
  18. 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 
  19. 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 Volume 8 Issue 2 39-44.
  20. Goto K, Cwiertka KJ. (2009) Modern Japanese Cuisine: Food, Power and National Identity
    Food, Culture and Society Volume 12 Issue 2. p 243-245.
  21. 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.
  22. 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. December 2007 Volume 5 Issue 4. p 21-31.
  23. 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.