Resume

• 2009

  PhD

  Public Health Nutrition

  University of Massachusetts

  Amherst

• 2007

  Master

  Thesis: Nutrient content of school-bought lunches and lunches brought from home as consumed by high school students.

  Public Health

  Southern Connecticut State University

  Certified Health Education Specialist

  National Commission for Health Education Credentialing

  Inc

• 2005

  International Society for Research in Human Milk and Lactation (ISRHML)

  Bachelor of Science

  Nutrition and Dietetics

  University of New Haven

• Nutrition

  SAS

  Health Promotion

  Science

  Research

  Public Health

  Literature Reviews

  Healthcare

  Biostatistics

  Global Health

  SPSS

  Data Analysis

  Epidemiology

  Grant Writing

  Health Education

  Stata

  Qualitative Research

  Statistics

  Teaching

  Nutrition Education

  A cost comparison of more and less nutritious foods in US supermarkets

  Catherine Katz

  Erica Smith

  Jennifer Walker

  Jesse Reynolds

  Judith A. Treu

  David L. Katz

  MD

  MPH

  (first author)

  OBJECTIVE: \n\nThe present study directly compared prices of more and less nutritious foods within given categories in US supermarkets.\n\nDESIGN: \n\nFoods selected from six supermarkets in Jackson County were categorized using the five criteria of the Nutrition Detectives™ (ND) programme and an item-to-item cost comparison was made using posted prices. The nutritional quality of foods was distinguished using the clues of the ND nutrition education programme for elementary-school children and validated using the Overall Nutritional Quality Index.\n\nSETTING: \n\nSupermarkets in Jackson County

  MO

  USA.\n\nSUBJECTS: \n\nNot applicable.\n\nRESULTS: \n\nThe average price of the item for more nutritious foods did not differ significantly from that of less nutritious foods overall ($US 2·89 (sd $US 0·74) v. $US 2·85 (sd $0·68)

  P = 0·76). More nutritious breads cost more than less nutritious breads ($US 3·36 (sd $ US 0·28) v. $US 2·56 (sd $US 0·80

  P = 0·03)

  whereas more nutritious cereals ($US 2·46 (sd $US 0·69) v. $US 3·50 (sd $US 0·30)

  P < 0·01) and cookies ($US 2·76 (sd $US 0·50) v. $US 3·40 (sd $US0·28)

  P < 0·01) cost less.\n\nCONCLUSIONS: \n\nOur findings indicate that it is possible to choose more nutritious foods within many common categories without spending more money and suggest that making small improvements in dietary choices does not invariably cost more.\n

  A cost comparison of more and less nutritious foods in US supermarkets

  David L. Katz

  MD

  MPH

  first author

  Cocoa contains more phenolic antioxidants than most foods. Flavonoids

  including catechin

  epicatechin

  and procyanidins predominate in antioxidant activity. The tricyclic structure of the flavonoids determines antioxidant effects that scavenge reactive oxygen species

  chelate Fe2+ and Cu+

  inhibit enzymes

  and upregulate antioxidant defenses. The epicatechin content of cocoa is primarily responsible for its favorable impact on vascular endothelium via its effect on both acute and chronic upregulation of nitric oxide production. Other cardiovascular effects are mediated through anti-inflammatory effects of cocoa polyphenols

  and modulated through the activity of NF-κB. Antioxidant effects of cocoa may directly influence insulin resistance and

  in turn

  reduce risk for diabetes. Further

  cocoa consumption may stimulate changes in redox-sensitive signaling pathways involved in gene expression and the immune response. Cocoa can protect nerves from injury and inflammation

  protect the skin from oxidative damage from UV radiation in topical preparations

  and have beneficial effects on satiety

  cognitive function

  and mood. As cocoa is predominantly consumed as energy-dense chocolate

  potential detrimental effects of overconsumption exist

  including increased risk of weight gain. Overall

  research to date suggests that the benefits of moderate cocoa or dark chocolate consumption likely outweigh the risks.

  Cocoa and chocolate in human health and disease

  Judith A. Treu

  Suparna Dutta

  John Millet

  Valentine Yanchou Njike

  Yingying Ma (first author)

  OBJECTIVE: \n\nTo determine the effects of daily walnut consumption on endothelial function

  cardiovascular biomarkers

  and anthropometric measures in type 2 diabetic individuals.\n\nRESEARCH DESIGN AND METHODS: \n\nThis study was a randomized

  controlled

  single-blind

  crossover trial. Twenty-four participants with type 2 diabetes (mean age 58 years; 14 women and 10 men) were randomly assigned to one of the two possible sequence permutations to receive an ad libitum diet enriched with 56 g (366 kcal) walnuts/day and an ad libitum diet without walnuts for 8 weeks. Subjects underwent endothelial function testing (measured as flow-mediated dilatation [FMD]) and assessment of cardiovascular biomarkers before and after each 8-week treatment phase. The primary outcome measure was the change in FMD after 8 weeks. Secondary outcome measures included changes in plasma lipids

  A1C

  fasting glucose

  insulin sensitivity

  and anthropometric measures.\n\nRESULTS: \n\nEndothelial function significantly improved after consumption of a walnut-enriched ad libitum diet compared with that after consumption of an ad libitum diet without walnuts (2.2 +/- 1.7 vs. 1.2 +/- 1.6%; P = 0.04). The walnut-enriched diet increased fasting serum glucose and lowered serum total cholesterol and LDL cholesterol from baseline (10.0 +/- 20.5 mg/dl

  P = 0.04; -9.7 +/- 14.5 mg/dl

  P < 0.01; and -7.7 +/- 10 mg/dl

  P < 0.01

  respectively)

  although these changes were not significant compared with those for an ad libitum diet without walnuts. There were no significant changes in anthropometric measures

  plasma A1C

  and insulin sensitivity.\n\nCONCLUSIONS: \n\nA walnut-enriched ad libitum diet improves endothelium-dependent vasodilatation in type 2 diabetic individuals

  suggesting a potential reduction in overall cardiac risk.\n

  Effects of walnut consumption on endothelial function in type 2 diabetic subjects: a randomized controlled crossover trial.

  Yingying Ma

  Valentine Yanchou Njike

  Jesse Reynolds

  Anna Davidhi (first author)

  Background:  The frequency of unhealthful snacking has increased dramatically over the last three decades. Fruits and nuts have been shown to have positive health effects. No study has investigated the aggregate effects of various fruits combined with nuts in the form of snack bars on cardiovascular risk factors. The aim of this randomised trial was to investigate the effects of a fruit and nut snack bar on anthropomorphic measures

  lipid panel and blood pressure in overweight adults. Methods:  Ninety-four overweight adults (body mass index > 25 kg m(-2) ) were randomly assigned to add two fruit and nut bars totalling 1421.9 kJ (340 kcal) to their ad libitum diet (intervention group) or to continue with their ad libitum diet (control group). Subjects underwent assessment for weight (primary outcome measure)

  as well as waist circumference

  lipid panel and blood pressure (secondary outcome measures)

  before and at the end of the 8-week treatment. Results:  Weight did not change from baseline after snack bar addition compared to controls (P = 0.44). Waist circumference (P = 0.69)

  blood pressure (systolic

  P = 0.83; diastolic

  P = 0.79) and blood lipid panel (total cholesterol

  P = 0.72; high-density lipoprotein

  P = 0.11; total cholesterol/high-density lipoprotein

  P = 0.37; triglycerides

  P = 0.89; low-density lipoprotein

  P = 0.81) also did not change from baseline compared to controls. Conclusions:  Two daily fruit and nut bars

  totalling 1421.9 kJ (340 kcal)

  did not cause weight gain. The role of habitual snacking on nutrient dense and satiating foods on both weight over time

  and diet quality

  warrants further study. Satiating snacks rich in fibre may provide a means to weight stabilisation.

  The effect of the addition of daily fruit and nut bars to diet on weight and cardiac risk profile in overweight adults.

  Valentine Y. Njike

  Effects of a cognitive-behavioral therapy-based immersion obesity treatment program for adolescents on weight

  fitness

  and cardiovascular risk factors: a pilot study.

  Valentine Njike

  Judy Treu

  American Journal of Health Promotion

  Advancing School and Community Engagement Now for Disease Prevention (ASCEND): A Quasi-experimental Trial of School-Based Interventions to Prevent Childhood Obesity.

  Lindiwe Sibeko

  Jing Qian

  Katherine W. Reeves

  Barriers to Exclusive Breastfeeding among Women with Gestational Diabetes Mellitus in the U.S.

  Doughty

  Sacred Heart University

  Yale-Griffin Prevention Research Center

  Yale-Griffin Prevention Research Center

  Southern Connecticut State University

  Southern Connecticut State University Department of Public Health

  Yale-Griffin Prevention Research Center

  One River Grants

  University of Massachusetts Amherst

  Fairfield University

  Fairfield University

  Yale-Griffin Prevention Research Center

  Derby

  CT

  Designed and implemented evaluation plans for a nutrition guidance intervention in school cafeterias\nAssisted with protocol design for clinical studies\nDrafted original research manuscripts\nAssisted with writing research grant proposals

  Research Associate

  Taught undergraduate and graduate courses in the Department of Public Health

  Southern Connecticut State University

  Research Assistant

  Managed research studies\nImplemented recruitment activities\nWrote and edited research manuscripts \nAssisted with writing and editing portions of grant proposals\nActed as liaison to Griffin Hospital's Institutional Review Board\nDocumented

  collected

  and entered data for analysis\nConducted nutrition analyses on diet records\nProvided nutritional consultation to study participants

  Yale-Griffin Prevention Research Center

  Research Associate

  Yale-Griffin Prevention Research Center

  Grant Writer

  One River Grants

  Teaching Assistant

  University of Massachusetts Amherst

  Adjunct Professor

  Sacred Heart University

  Research Scientist

  Yale-Griffin Prevention Research Center

  Adjunct Professor

  Southern Connecticut State University Department of Public Health

  American Society for Nutrition (ASN)

  Member