CAMPUS DIRECTORY

BIO

Keiko Goto is originally from Japan. She was born in Gunma Prefecture, which is famous for hot springs and tough women. She holds a B.S. in food science and technology from Kyoto University, an M.S. in nutrition from UC Davis, and a Ph.D. in nutritional sciences from Cornell University.  As a nutritionist, Keiko has worked in various countries such as Guatemala, Indonesia, Jamaica, the Philippines, and Tanzania, and has developed a deep appreciation of diversity in people and food. Keiko’s current research interests include food and culture, international nutrition, food behavior and mindful eating, and sensory evaluation and consumer research, and the application of community-based participatory research methods in food and nutrition. She enjoys traveling, playing piano and cello, pairing wine with cultural foods, and playing pickleball and ping-pong.

 

SELECTED PUBLICATIONS

Peer-Reviewed MANUSCRIPTS

CSU Chico student authors are underlined.

*Corresponding and lead author

1.      Klobodu, S., White, J., Figueroa, R., McNamara, L., & Goto, K. (in press). Barriers and facilitators to nutrition and dietetics education among English-as-a-second-language (ESL) students. Journal of Critical Dietetics.(Accepted for Publication)

2.      Goto, K.*, Navas, S., & Mead, S. (2025). Food as a vehicle for successful intercultural communication among college students: Collaborative online international learning (COIL) in food and nutrition courses. Territories: A Trans-Cultural Journal of Regional Studies, 4(1).

3.      Nakabayashi, L., Goto, K.*, Cooper, S., & Mahlis, K. (2024). Factors associated with food security and satisfaction with food-related life among Cuban adults. West Coast University Journal of Health and Wellness, 1(1).

4.      Goto, K.*, & Gutierrez-Gomez, Y. (2024). Research globally, learn globally: An innovative course-based research project through collaborative online international learning (COIL) among nutrition students from American and Mexican universities. Pedagogy in Health Promotion, 10(1), 56–62.

5.      West, H., Goto, K.*, Navas, S., Trechter, S., & Klobodu, S. (2022). Evaluation of a collaborative online international learning (COIL): A food product analysis and development project. Food, Culture & Society. https://doi.org/10.1080/15528014.2022.2069441

6.      Chiodo, C., Goto, K.*, Horst, K., Giampaoli, J., & Giromini, L. (2022). Food attitudes, mindful eating, and satisfaction with food-related life among Italian and American university students. Journal of Hunger & Environmental Nutrition. https://doi.org/10.1080/19320248.2022.2052783

7.      Jensen, K., Goto, K.*, Giampaoli, J., & Holland, J. (2021). Factors associated with consumer knowledge of garlic health properties, garlic preparation knowledge, and garlic intake. Californian Journal of Health Promotion, 19(1), 44–53.

8.      Withrow-Wong, R., Goto, K.*, & Klobodu, S. (2021). Factors associated with perceived health and perceived nutrition among women in Nadi, Fiji. Journal of Hunger & Environmental Nutrition, 16(6), 770–782. https://doi.org/10.1080/19320248.2021.1898515

9.      Mendez, R., Goto, K.*, Song, C., Giampaoli, J., Karnik, G., & Wylie, A. (2020). Cultural influence on mindful eating: Traditions and values as experienced by Mexican American and non-Hispanic White parents of elementary school children. Global Health Promotion, 27(4), 6–14.

10.  Pierson, S., Goto, K.*, Giampaoli, J., Hart, S., & Wylie, A. (2019). Impacts of a mindful eating intervention among elementary school children and their families on healthy food-related behaviors and mindful eating practices. Californian Journal of Health Promotion, 17(2), 41–50.

11.  Giampaoli, G., Goto, K., Yang, S., Hart, S., & Wylie, A. (2019). Factors associated with mindful food parenting practices. Californian Journal of Health Promotion, 17(1), 45–60.

12.  Hart, S., Pierson, S., Goto, K., & Giampaoli, J. (2018). Development and validation of a mindful eating questionnaire for children. Appetite, 129, 178–185.

13.  Simon, A., Goto, K.*, Breed, J., & Bianco, S. (2018). Factors associated with food insecurity and food assistance program participation among university students. Californian Journal of Health Promotion, 16(1), 73–78.

14.  Wylie, A., Pierson, S., Goto, K.*, & Giampaoli, J. (2018). Evaluation of a mindful eating intervention curriculum among elementary school children and their parents. Journal of Nutrition Education and Behavior, 50(2), 206–208.

15.  Margolin, A., Goto, K.*, Wolff, C., & Bianco, S. (2017). Let’s talk food: Elementary school students’ perceptions of school and home food environments and impact of the Harvest of the Month program on dietary attitudes and behaviors. International Journal of Child, Youth and Family Studies, 9(3–4).

16.  Medina, X., Giampaoli, J., Goto, K., Hart, S., & Bianco, S. (2017). The effect of a farm stand on fruit and vegetable preferences and self-efficacy among students from a low-income school. Journal of Child Nutrition and Management, 41(1).

17.  Pierson, S., Goto, K., Giampaoli, J., Wylie, A., Seipel, B., & Buffardi, K. (2016). The development of a mindful-eating intervention program among third- through fifth-grade elementary school children and their parents. Californian Journal of Health Promotion, 14(3).

18.  Mitchell-Brown, F., Nemeth, L., Cartmell, K., Newman, S., & Goto, K. (2016). A study of Hmong immigrants’ experience with diabetes education: A community-engaged qualitative study. Journal of Transcultural Nursing.

19.  Goto, K.*, Whitten, J., Giovanni, M., Wolff, C., & Bianco, S. (2016). Understanding possible roles of locally grown ethnic produce in dietary practices and food cultures: An exploratory study. Journal of Hunger & Environmental Nutrition, 72–85.

20.  Roche, A., Goto, K.*, Zhao, Y., & Wolff, C. (2015). “Bonding” and “bridging” social and cultural capital: Perceived factors associated with family eating practices among Hmong, Latino, and White parents. Journal of Nutrition Education and Behavior, 47(6), 540–547.

21.  Morris, J., Goto, K.*, Wolff, C., Bianco, S., & Samonte, A. (2015). Get Cookin’: Effects of a six-week cooking intervention on cooking and dietary behaviors among low-income families. Californian Journal of Health Promotion, 13(2), 48–60.

22.  Chen, Q., Goto, K.*, Wolff, C., Bianco-Simeral, S., & Zhao, Y. (2015). Correlations between children’s exposure to ethnic produce and their healthy dietary behaviors. Journal of Immigrant and Minority Health, 17(2), 383–388.

23.  Song, C., Goto, K., Hu, M., & Wolff, C. (2015). The impact of social and cultural factors on the consumption of Western fast food among Chinese children. Community Development Journal, 50(4), 709–723.

24.  Seipel, B., Carlson, S. E., Bianco-Simeral, S., Frigaard, M., Wolff, C., & Goto, K. (2014). The nutritional moral of the story: An examination of storybooks used to promote healthy food-choice behavior. Psychology and Education Journal, 51(3–4), 30–41.

25.  Goto, K.*, Whitten, J., Giovanni, M., & Wolff, C. (2014). Consumer attitudes and behaviors regarding ethnic produce at farmers’ markets. Californian Journal of Health Promotion, 12(3), 71–78.

26.  Chen, Q., Goto, K.*, Wolff, C., Bianco-Simeral, S., Gruneisen, K., & Gray, K. (2014). Cooking up diversity: Impact of a multi-component, multicultural, experiential intervention on food and cooking behaviors among K–2 students from low-income ethnically diverse families. Appetite, 80, 114–122.

27.  Goto, K.*, Ominami, C., Song, C., Murayama, N., & Wolff, C. (2014). Globalization, localization, and food culture: Perceived roles of social and cultural capital in healthy child feeding in Japan. Global Health Promotion, 21(1), 50–58.

28.  Voorhees, J., Goto, K.*, & Wolff, C. (2014). Overweight, hypertension, and fruit and vegetable consumption among Hmong and White middle school students. Journal of Immigrant and Minority Health, 16, 273–279.

29.  Zhao, Y., Goto, K.*, Wolff, C., Song, C., & Bianco-Simeral, S. (2013). Relationships between children’s food consumption and social and cultural capital levels among Latino, Hmong, and non-Hispanic White parents of K–2 children. Journal of Hunger & Environmental Nutrition, 8(4), 472–489.

30.  Gerson, A., Goto, K.*, Wolff, C., & Giovanni, M. (2013). Food, health, and values: The effects of attitudes and behaviors regarding sustainable food practices on overall diet quality among college students. Californian Journal of Health Promotion, 11(2), 53–60.

31.  Goto, K.*, Waite, A., Chan, K., Giovanni, M., & Wolff, C. (2013). Do environmental interventions impact elementary school students’ lunchtime milk selection? Journal of Applied Economic Perspectives & Policy, 35(2), 360–376.

32.  Goto, K.* (2013). Local and cultural feast: Facilitating students’ learning in the area of sustainable food practices among different cultural/ethnic groups. Journal of Hunger & Environmental Nutrition (Supplemental Materials), 68–77.

33.  Frigaard, M., Wolff, C., Goto, K.*, Bianco-Simeral, S., & Fahey, T. (2012). Identifying red flags: Using anthropometry measures to screen for elevated blood pressure risk in children. Infant, Child, & Adolescent Nutrition, 5(1), 37–42.

34.  McCarthy, E., Wolff, C., Bianco-Simeral, S., & Goto, K.* (2012). Promoting fruit and vegetable preferences among low-income Hispanic and White middle school students. Journal of Child Nutrition and Management.

35.  Goto, K.*, Tiffany, J., Pelto, G., & Pelletier, D. (2012). Young people’s experiences in youth-led participatory action research for HIV/AIDS prevention. International Journal of Child, Youth and Family Studies, 4, 396–408.

36.  Evans, K., Goto, K.*, Wolff, C., Frigaard, M., & Bianco-Simeral, S. (2012). Teachers’ perceptions indicate success for Harvest of the Month nutrition education program. Californian Journal of Health Promotion, 10(1), 113–124.

37.  Boek, S., Chan, K., Bianco-Simeral, S., & Goto, K.* (2012). Gender and race are significant determinants of students’ food choices on a college campus. Journal of Nutrition Education and Behavior, 44(4), 372–378.

38.  Kopping, D., Nevarez, H., Goto, K.*, Morgan, I., Frigaard, M., & Wolff, C. (2012). A longitudinal study of overweight, elevated blood pressure, and acanthosis nigricans among low-income middle school students. Journal of School Nursing, 28(3), 214–219.

39.  Fukutome, N., Goto, K., Ayabe, S., Chen, M. H., Chang, C. C., & Kasai, M. (2011). A study of cooking terms and expressions for the water heating process—English, Japanese, and Chinese. Journal of Asian Regional Association for Home Economics, 18, 100–110.

40.  Fiori, K., Wolff, C., Goto, K.*, Frigaard, M., Chan, K., & Bianco-Simeral, S. (2011). Discrepancies among student school lunch preferences, menu options, and consumption patterns in a low-income Northern California high school. Californian Journal of Health Promotion, 9(2), 29–39.

41.  Wood, L., Wolff, C., Bianco-Simeral, S., & Goto, K. (2011). Impact of a K–8 nutrition education program on student, teacher, and school-wide practices. Journal of Nutrition Education and Behavior, 43(4, Suppl. 2), S145–S147.

42.  Voorhees, J., Goto, K., Bianco-Simeral, S., & Wolff, C. (2011). Impact of the Harvest of the Month program on low-income Hmong and White middle school students. Journal of Nutrition Education and Behavior, 43(4, Suppl. 2), S152–S154.

43.  Goto, K.*, & Bianco-Simeral, S. (2011). Acceptance of a healthier substitute for regular pepperoni pizza among campus consumers. Californian Journal of Health Promotion, 9(1), 9–17.

44.  Vue, W. M., Wolff, C., & Goto, K.* (2011). Hmong food helps us remember who we are: Perspectives of food culture and health among Hmong women with small children. Journal of Nutrition Education and Behavior, 43(3), 199–204.

45.  Goto, K.* (2011). Academic researchers’ roles in participatory action research, theory development, and the improvement of community-based health projects. Global Journal of Community Psychology Practice, 1(2), 1–12.

46.  Goto, K.*, Vue, W. M., Xiong, T., & Wolff, C. (2010). Analyzing divergent perspectives on food, culture, and health among Hmong mothers with middle school children. Food, Culture & Society, 13(2), 181–200.

47.  Goto, K., Pelto, G., Pelletier, D., & Tiffany, J. (2010). “It really opened my eyes”: The effects on youth peer educators of participating in an action research project. Human Organization, 69(2), 192–199.

48.  Mathews, L., Morris, M. N., Schneider, J., & Goto, K.* (2010). The relationship between food security and poor health among female WIC participants. Journal of Hunger & Environmental Nutrition, 5, 85–99.

49.  Goto, K.*, & Schneider, J. (2010). Learning through teaching: Challenges and opportunities in facilitating student learning in food science and nutrition using the interteaching approach. Journal of Food Science Education, 9(1), 31–35.

50.  Rohall, S., Ballintine, J., Vowels, J., Wexler, L., & Goto, K.* (2009). Consumer acceptance and sensory properties of burger patties made with different types of meat or plant-based products. Californian Journal of Health Promotion, 7(Special Issue: Obesity Prevention), 1–6.

51.  Franklin, R., Schneider, J., & Goto, K.* (2009). Factors associated with the use of dietary supplements among African American adults. Californian Journal of Health Promotion, 7(1), 67–75.

52.  Goto, K.*, & Schneider, J. (2009). Interteaching: A new innovative approach to facilitate university student learning in the field of nutrition. Journal of Nutrition Education and Behavior, 41(4), 303–304.

53.  Goto, K.*, & Bianco-Simeral, S. (2009). The effects of involving the campus community in an experimental food research project on students’ learning outcomes. Journal of Food Science Education, 8(2), 39–44.

54.  Goto, K.*, Tiffany, J., Pelto, G., & Pelletier, D. (2008). Use of Q methodology to analyze divergent perspectives on participatory action research as a strategy for HIV/AIDS prevention among Caribbean youth. AIDS Education and Prevention, 22, 301–311.

55.  Carter, S., Wolff, C., Schuldberg, J., & Goto, K. (2007). Perceived barriers to dietary and physical activity changes in ethnically diverse middle school students. Californian Journal of Health Promotion, 5(4), 21–31.

56.  Goto, K., Chew, F., Torun, B., Peerson, J. M., & Brown, K. H. (1999). Epidemiology of altered intestinal permeability to lactulose and mannitol in Guatemalan infants. Journal of Pediatric Gastroenterology and Nutrition, 28, 282–290.

 

BOOK

 

Goto K and Anderson N. Global Food and Nutrition. Kona Publishing. 2016.

 

Pierson S, Giampaoli J, Goto K, Wylie A, Seipel B. Foodie U: Mindful Eating for Families. Workbook. USDA eXtension : Healthy Food Choice in School.  2017

https://healthy-food-choices-in-schools.extension.org/foodie-u-mindful-eating-for-families/

 

 

BOOK CHAPTER/ENCYCLOPEDIA

 

1.      Goto K. (2011) Food culture in Jamaica. Food Cultures of the World Encyclopedia, Greenwood/ABC-Clio. 2011:103-111.

2.      Goto K. (2011) Food culture in Indonesia. Food Cultures of the World Encyclopedia, Greenwood/ABC-Clio. 2011:199-206.