Keiko Goto

Keiko Goto is a Professor and Graduate Coordinator in the Department of Nutrition and Food Science at California State University, Chico. Her academic roles include overseeing graduate programs in Food and Culture and International Nutrition. She holds a PhD from Cornell University and has conducted fieldwork in multiple countries, emphasizing cross-cultural perspectives in nutrition. Her research focuses on global nutrition challenges, mindful eating practices, and community-based interventions to improve dietary behaviors.

Education: B.S. in Food Science (Kyoto University), M.S. in Nutrition (UC Davis), Ph.D. in Nutritional Sciences (Cornell University).

Research Interests: Food and cultural identity, international nutrition policy, mindful eating interventions, and participatory research methods in underserved communities. Her work spans diverse populations including Hmong communities in the U.S., rural families in Guatemala, and students in cross-cultural learning programs.

Courses Taught: Includes Global Nutrition (NFSC 310), Cultural Food Studies (NFSC 429), and Research Methods in Nutritional Science (NFSC 600).

Recent Publications Trends: Over 50 peer-reviewed articles since 2007, with a focus on international collaboration (e.g., COIL programs), cultural influences on food choices, and community interventions. Strong emphasis on student co-authorship in her research.

Labs/Teams: Active in the CSU Chico Nutrition Research Group, leading projects on food security, ethnic produce utilization, and culturally sensitive nutrition education. Collaborates with institutions in Mexico, Guatemala, and the Pacific Islands.

Advising/Grants: Supervises graduate student research in international nutrition and food systems. Secured funding for projects like the "Get Cookin'" cooking intervention and COIL-based global nutrition education initiatives.