Keiko Goto, PhDProfessor and Graduate Coordinator
Office: Holt 110
Mondays 12 - 4, Wednesday 12 - 1 (Fall 2013)
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.
1. Goto K, Ominami C, Song C, Murayama N, Wolff C. Globalization, localization and food culture: perceived roles of social and cultural capital in healthy child feeding in Japan. Global Health Promotion (accepted for publication)
2. Zhao Y, Goto K, Wolff C, Song C, Bianco-Simeral S. The Influence of Social and Cultural Capital on Child Feeding Practices among Latino, Hmong, and non-Hispanic white Parents of K-2 Children Journal of Hunger and Environmental Nutrition . (accepted for publication)
3. Gerson A, Goto K, Wolff C, Giovanni M. Food, health and values: the effects of attitudes and behaviors regarding sustainable food practices on overall diet quality among college students. Californian Journal of Health Promotion (accepted for publication)
4. 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.
5. Goto K, Waite A, Chan K, Giovanni M, Wolff C.(2013) Do environmental interventions impact elementary school students’ lunchtime milk selection? Journal of Applied Economic Perspectives & Policy. 35 (2): 360-376.
6. Goto K. (2013) 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. Lessons for Educators P68-77.
7. Frigaard M, Wolff C, Goto K, Bianco-Simeral S, Fahey T. (2012) Identifying Red Flags: Using Anthropometry Measures to Screen for Elevated Blood Pressure Risk in Children. Infant, Child, & Adolescent Nutrition. 5(1):37-42.
8. McCarthy E, Wolff C, Bianco-Simeral S, Goto K. Promoting fruit and vegetable preferences among low-income Hispanic and White middle school students. Journal of Child Nutrition and Management Volume 336, Issue 2, Fall 2012.
9. 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. 4: 396–408.
10. 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.
11. 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.
12. Kopping D, Nevarez H, Goto K, Morgan 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.
13. 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.
14. 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.
15. 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.
16. 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.
17. Goto K, Bianco-Simeral S (2011). Acceptance of a healthier substitute for regular pepperoni pizza among campus consumers. Californian Journal of Health Promotion. 9(1):9-17
18. 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.
19. 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.
20. 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. 13(2):181-200.
21. 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.
22. 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.
23. 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.
24. 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.
25. 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.
26. 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
27. 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.
28. Goto K, Cwiertka KJ (2009). Modern Japanese cuisine: Food, power and national identity. Food, Culture and Society, 12(2):243-245.
29. 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.
30. 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.
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)