معرفی
Dr. Sheau Ching Chai is an Associate Professor in the Department of Health Behavior & Nutrition Sciences at the University of Delaware College of Health Sciences. She earned her PhD from Florida State University and completed postdoctoral training at the University of North Carolina at Chapel Hill Nutrition Research Institute. As Director of the Nutrition and Health Research Laboratory, her work focuses on functional foods and dietary supplements for chronic disease prevention.
- Education: PhD from Florida State University
- Postdoctoral: UNC Nutrition Research Institute
Her research explores how plant-derived foods and compounds affect cardiovascular disease, osteoporosis, and cognitive decline, particularly in postmenopausal women and older adults. Clinical trials investigate dried plums, tart cherries, and wild blueberries through anti-inflammatory and antioxidative properties. Grants from the National Institute of Health, Wild Blueberry Association of North America, and Cherry Industry Administrative Board fund these studies.
She teaches advanced courses in Nutrition in the Lifespan, Nutrition and Aging, and Macronutrient Metabolism. Lab members include graduate and undergraduate researchers studying functional foods and chronic disease epidemiology. Recent publications highlight nutritional epidemiology trends, while her work on inflammation and oxidative stress mechanisms underpins dietary intervention strategies.
