معرفی
Siew Sun Wong is an Assistant Professor and Extension Nutrition Specialist at Oregon State University (OSU), affiliated with the College of Public Health and Human Sciences. She holds a PhD and MS in Nutrition and Food Sciences from Utah State University. Her primary roles include teaching, research, and Extension work, focusing on obesity prevention among youth and innovative nutrition education.
Education:
- PhD in Nutrition and Food Sciences (Utah State University)
- MS in Nutrition and Food Sciences (Utah State University)
Research Interests: Dr. Wong’s work emphasizes childhood obesity prevention, youth calcium consumption, and leveraging technology (e.g., virtual worlds, wearable sensors) for dietary assessment and education. She leads the WAVE~Ripples for Change project, integrating real/virtual learning for teens via soccer-based interventions. Additional foci include low-income family nutrition and international nutrition collaboration.
Collaborations: Works with multidisciplinary teams across OSU (Engineering, Computer Science) and partners like San Diego State University. Key collaborators include Melinda Manore, Bo Zhang, and the USDA Extension Foundation.
Labs/Teams: Affiliated with the Moore Family Center for Whole Grain Foods, Nutrition and Preventive Health and the Hallie E. Ford Center for Healthy Children and Families. She also mentors students in interdisciplinary research and Extension programs.
Grants: Secured a $4.7M USDA grant for teen health initiatives and developed a smartphone app (Better Eating Starts Today) to track dietary habits.
