Lab Manual for Brown's Understanding Food: Principles and Preparation

Amy Christine Brown received her Ph.D. from Virginia Tech in 1986 in the field of Human Nutrition and Foods. She has been a college professor and a registered dietitian with the Academy of Nutrition and Dietetics since 1986. Dr. Brown currently teaches at the University of Hawaii’s John A. Burns School of Medicine in the Department of Quantitative Health Sciences. Her research interests are in the area of bioactive plant substances beneficial to health and medical nutrition therapy. Some of the studies she has conducted include “Diet and Crohn’s Disease,” “Potentially Harmful Herbal Supplements,” “Kava Beverage Consumption and the Effect on Liver Function Tests” and “The Effectiveness of Kukui Nut Oil in Treating Psoriasis.” Selected research journal publications include: “Position of the American Dietetic Association: Functional Foods”; “The Hawaii Diet: Ad Libitum High Carbohydrate, Low Fat Multi-Cultural Diet For the Reduction of Chronic Disease Risk Factors”; “Lupus Rrythematosus and Nutrition: A Review”; “Dietary Survey of Hopi Elementary School Students”; “Serum Cholesterol Levels of Non-Diabetic and Streptozotocin-Diabetic Rats”; “Infant Feeding Practices of Migrant Farm Laborers in Northern Colorado”; “Body Mass Index and Perceived Weight Status in Young Adults”; “Dietary Intake and Body Composition of Mike Pigg–1988 Triathlete of the Year” and numerous newspaper nutrition columns.