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United States Department of Agriculture

Agricultural Research Service

Dustin Burnett
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Dustin J. Burnett, MS, RD

Principal Dietitian, Supervisor

dustin.burnett@ars.usda.gov

Principal Dietitian, Supervisor

 

 

Office:     430 West Health Sciences Dr.

                 University of California

                 Davis, CA 95616

             

Phone:     (530) 754-5844

 

Fax:         (530) 752-5271

Page Summary:

 

 

Biography

 

Research Interests

 

Research Accomplishments 

 

Biography

 

Dustin brings to the Western Human Nutrition Research Center (WHNRC) his background in Nutrition, Research, Toxicology, Dietetics, Culinary Art, and Foodservice.  Before pursuing an Associate of Science in Chemistry from City College of San Francisco (CCSF) and transferring to the University of California at Berkeley (Cal) to earn his Bachelor of Science in Nutrition and Toxicology, Dustin earned certificates of Culinary Art in Quantity Food Preparation; Soups, Stocks, and Sauces; Baking and Pastry Making; and Knife Skills at Grossmont Community College in San Diego, California.  As a student intern, Dustin actively recruited human subjects for a nutrition feeding study that was conducted through the King lab at Children's Hospital Oakland Research Institute (CHORI) and the University of California's San Francisco General Hospital (SFGH).  In addition to recruiting, Dustin assisted with the development of nursing protocols and was trained in basic techniques for processing blood samples collected during the study.  Before graduating from Cal, Dustin accepted a job working as a Dietary Assistant in the metabolic kitchen of the General Clinical Research Center (GCRC) at SFGH.  During his time at the GCRC, Dustin was trained in the methodology for producing standardized research meals.  After working in the GCRC, Dustin pursued a Master of Science in Clinical Nutrition at Tufts University's Friedman School of Nutrition Science and Policy while completing his Dietetic Internship through the Frances Stern Nutrition Center at Tufts Medical Center.  While earning his graduate degree and completing his supervised clinical training, Dustin also worked as a Nutrition Technician at the Jean Mayer USDA Human Nutrition Research Center on Aging (HNRCA).  At the HNRCA, Dustin was further trained in designing and producing standardized research meals for human feeding studies.  Upon finishing his graduate education, Dustin worked as a clinical dietitian in an acute rehabilitation center at Tufts Medical Center before accepting his current position as Principal Dietitian and Supervisor at the Western Human Nutrition Research Center.

 

 

Research Interests

 

Food processing methods can have positive and/or negative effects on human health.  Some of the positive effects of food processing methods include removing toxic compounds (e.g., cyanogenic glycosides), providing convenience (e.g., foods that are easily transportable and ready-to-eat), extending shelf-life (e.g., UHT-treated milk products), decreasing costs (e.g., less food waste from spoilage), improving palatability (e.g., concentrating flavors), increasing bioavailability of nutrients (e.g., deactivating trypsin- and protease-inhibitors in legumes and cereals), destroying pathogenic microorganisms (e.g., heating to a minimal internal temperature), preventing nutrient degradation (e.g., adding antioxidants), and others.  Some of the negative effects associated with eating processed foods include obesity (e.g., highly palatable and calorie-dense foods), heart disease (e.g., unhealthful fats and highly refined carbohydrates), cancer (e.g., inadequate fiber and antioxidants), stroke (e.g., high sodium), and diabetes (e.g., excessive carbohydrates).  Americans are not only demanding inexpensive and convenient ready-to-eat foods, but are also looking for foods that optimize health and minimize the risk of developing chronic diseases.   Dustin's research interests include (1) looking at the role of processed foods in promoting healthful eating habits and minimizing the risk of developing chronic diseases associated with obesity; and (2) improving access to inexpensive, healthful, and culturally-appropriate processed foods for the indigent.

 

 

Research Accomplishments

SELECTED PUBLICATIONS, COLLABORATIONS, and ACKNOWLEDGEMENTS:


Palmer, Carol A.; Burnett, Dustin J.; Dean, Brian. " It's More Than Just Candy: Important Relationships Between Nutrition and Oral Health."  Nutrition Today. 45(4):165-166 (July/August 2010).

 

Johnson, Elizabeth; Rasmussen, Helen; Burnett, Dustin J.  LZQ: A Dietary Questionnaire for Lutein and Zeaxanthin. (Registered Trademark: (C) 2009 Tufts University) 

 

Imai, Cindy M; Burnett, Dustin J; Dwyer, Johanna T.  "Chapter 4: The Influence of Culture and Customs on Food Choices" in Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century (Pond, W.G.; Nichols, B.L.; Brown, D.L., editors).  CRC Press, Taylor and Francis Group.  Boca Raton, FL. (2009)

 

Chung, Carolyn. S.; Stookey, Jodi; Dare, Doris; Welch, Ross; Nguyen, Tuan Q; Roehl, Raimund; Peerson, Janet M.; King, Janet C.; Brown, Kenneth H.  Acknowledged in "Current Dietary Zinc Intake Has a Greater Effect on Fractional Zinc Absorption Than Does Longer Term Zinc Consumption in Healthy Adult Men."  AJCN Vol. 87, No. 5, 1224-1229.  (May 2008)

 

Burnett, Dustin; Fuster, Melissa. "The Class We Never Taught."  Tufts Nutrition Magazine.  Volume 9, Number 1.  (Fall 2007).

 

 

                                                                                               

  

 

 

 

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Last Modified: 12/14/2010
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