R E S E A R C H I N T E R E S T S
As a community nutrition researcher and registered dietitian, Dr. Jung’s primary research focuses on investigating strategies to decrease health disparities and improve nutritional status while ensuring the long-term health of the food system by promoting both healthy and environmentally sustainable food choices. Thus, she conducts interdisciplinary studies using mixed methods to identify psychosocial determinants motivating dietary choices and influencing nutritional status by working collaboratively with researchers in various disciplines including social work, gerontology, sociology, hospitality, nursing and psychology.
R E C E N T P R O J E C T S
Eat Local ! Study
Funding: 2019 USDA Specialty Crop Block Grant Funded by the Alabama Department of Agriculture
|
In our world of a growing population but dwindling resources, sustainable dietary patterns, such as eating local, are extremely important to preserve the health of humans and the planet. The aim of this research is to investigate college students’ knowledge and perception of Alabama-grown fruits and vegetables to provide valuable insight on how best to educate this population and increase consumption of local foods. |
Eat WELL Study: Eating Whole-grains Equals Living Longer
Funding: Mary A. Crenshaw Endowed Research Grant funded by the The University of Alabama
|
Whole grains are nutrient-packed and are strongly associated with chronic disease prevention. The Eat WELL study explored low-income older adults’ underlying beliefs of whole grain consumption in order to create effective nutrition education programs that will increase whole grain intake among this population. |
Eat Fruits and Vegetables! Study
Funding: University of Alabama Research Grants Committee
|
Even though fruits and vegetables (F&V) have many well known health benefits, intake by low-income older adults and college students do not meet recommendations. Thus, our research team utilized behavioral theories to better understand significant predictors influencing F&V consumption among both low-income older adults and college students. |
DINNER Study: Dietitians Investigating Needs for Nutrition Education among Retirees
Funding: Julie O'Sullivan Maillet Research Grant Award funded by the Academy of Nutrition and Dietetics Foundation
|
This qualitative research study uses the Social Ecological Model to understand how the COVID19 pandemic has influenced the nutritional status of older adults. The long-term objective of this research is to use the results of the qualitative study to create tailored nutrition education program to optimize the nutritional status of older adults.
|
Older Adults and Nutritional Status Study
Funding: Donna Cadwalader Research and Development Grant funded by Oklahoma State University
|
Maintaining good nutritional status plays an important role in successful aging. Thus, our research team investigate multidimensional psychosocial determinants influencing nutritional status of low-income, rural area-residing, and centenarian older adults to improve this population’s nutritional health. |
MOSAIC Study: Modulating Oxidative Stress through Antioxidant-Infused Spice Chews
Funding: The 2017 McCormick Science Institute Research Award funded by the Academy of Nutrition and Dietetics Foundation
|
Functional foods are growing in popularity with consumers and have the potential to improve health and attenuate disease risk. This study utilized the Value-Attitude-Behavior model with the purpose of identifying factors that influence consumers’ intention to buy a functional chewing gum in order to provide valuable insight for developing successful marketing strategies.
|
P H O T O S
If you are interested in learning more about Dr. Jung's research and lab, please complete the form below. |
Seung Eun Jung, PhD, RDAssociate Professor
Department of Human Nutrition & Hospitality Management The University of Alabama 486 Russell Hall Box 870311 Tuscaloosa, AL 35487 Phone 205-348-6560 | Fax 205-348-2982 sejung@ches.ua.edu | http://www.nhm.ches.ua.edu |
