Nutrition and Food Science

Keiko Goto, PhD

Professor and Graduate Coordinator; Food and Culture and International Nutrition

Courses Taught

  • NFSC 120 Elementary Food
  • NFSC 320 Science of Food
  • NFSC 310 Ecology of Human Nutrition
  • NFSC 429 Cultural Food
  • NFSC 345 Dietary Supplements and Functional Foods
  • NFSC 667 Issues in International Nutrition
  • NFSC 600 Research Methods in Nutritional Science

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(opens in new window).

Selected Publications

Peer-Reviewed Manuscripts

  1. Medina X, Giampaoli J, Goto K, Koller E, Bianco S. (2017). The effect of a farm stand on fruit and vegetable preferences and self-efficacy among students from a low-income school. Journal of Child Nutrition and Management (in press).
  2. Pierson S, Goto K, Giampaoli J, Wylie A, Seipel B, Buffardi K. (2016). The development of a mindful-eating intervention program among third through fifth grade elementary school children and their parents. Californian Journal of Health Promotion, 14(3).
  3.  Mitchell-Brown F, Nemeth L, Cartmell K, Newman S, Goto K. (2016) A Study of Hmong Immigrants' Experience With Diabetes Education: A Community-Engaged Qualitative Study. J Transcult Nurs. 2016 Aug 2. pii: 1043659616661393. [Epub ahead of print]
  4. Goto K*, Whitten J, Giovanni M, Wolff C. Bianco S. (2016) Understanding possible roles of locally-grown ethnic produce in dietary practices and food cultures: An exploratory study. Journal of Hunger and Environmental Nutrition. Page 72-85
  5. Roche A, Goto K*, Zhao Y, Wolff C. “Bonding” and “bridging” social and cultural capitals: perceived factors associated with family eating practices among Hmong, Latino and white mothers and fathers. Journal of Nutrition Education and Behavior. 47(6):540-547.
  6. Morris J, Goto K*, Wolff C, Bianco S, Samonte A. Get Cookin’: Investigating the effects of a six-week cooking intervention on cooking and dietary behaviors among low-income families. Californian Journal of Health Promotion Volume 13 Issue 2 49-60.
  7. Chen Q, Goto K*, Wolff C, Bianco-Simeral S, Zhao Y (2015). Correlations between children’s exposure to ethnic produce and their healthy dietary behaviors. Journal of Immigrant and Minority Health, Volume 17, Issue 2 (2015), Page 383-388.
  8. Song C*, Goto K, Hu M, Wolff C. (2015) The Impact of Social and Cultural Factors on the Consumption of Western Fast Food among Chinese Children. Community Development Journal Vol 50 No 4 October 2015 pp.709.723.
  9. Seipel B*, Carlson SE, Bianco-Simeral S, Frigaard M, Wolff C, Goto K. (2014) The Nutritional Moral of the Story: An Examination of Storybooks Used to Promote Healthy Food-Choice Behavior. Psychology and Education Journal. 51(3&4), 30-41.
  10. Goto K*, Whitten J, Giovanni M, Wolff C. (2014) Consumer Attitudes and Behaviors Regarding Ethnic Produce at Farmers’ Markets. Californian Journal of Health Promotion. Volume 12, Issue 3, 71-78.
  11. Chen Q., Goto, K*., Wolff, C., Bianco-Simeral, S., Gruneisen, K., & Gray, K.(2014) Cooking up diversity: impact of a multi-component, multi-cultural, experiential intervention on food and cooking behaviors among K-2 students from low-income ethnically diverse families. Appetite, 80:114-22.
  12. Goto K*, Ominami C, Song C, Murayama N, Wolff C (2014). Globalization, localization and food culture: perceived roles of social and cultural capital in healthy child feeding in Japan.  Global Health Promotion. Vol 21(1): 50–58.
  13. Voorhees J, Goto K*, Wolff C. (2014) Overweight, hypertension, and fruit and vegetable consumption among Hmong and white middle school students. Journal of Immigrant and Minority Health. 16:273-279.
  14. Zhao, Y., Goto, K*., Wolff, C., Song, C., Bianco-Simeral, S. (2013). Relationships between Children's Food Consumption and Social and Cultural Capital Levels among Latino, Hmong, and Non-Hispanic White Parents of K–2 Children. Journal of Hunger and Environmental Nutrition, 8(4): 472-489.
  15. Gerson A, Goto K*, Wolff C, Giovanni M (2013). 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, Volume 11, Issue 2, 53-60.
  16. 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.
  17. 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.
  18. 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.
  19. 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 336, Issue 2, Fall 2012.
  20. 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.
  21. 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.
  22. 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.
  23. 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.
  24. 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.
  25. 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.
  26. 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.
  27. 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.
  28. 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
  29. 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.
  30. 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.
  31. 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.
  32. 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.
  33. 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.
  34. 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.
  35. Rohall S, Ballintine J, Vowels J, Wexler L, Goto K* (2009). 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.
  36. 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.
  37. 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
  38. 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.
  39. 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.
  40. 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.
  41. 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.

*Corresponding author

Book

  1. Goto K. and Anderson N.  Global Food and Nutrition. Kona Publishing.  2016.

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