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
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.
SELECTED PUBLICATIONS, COLLABORATIONS, and ACKNOWLEDGEMENTS:
Imai, Cindy M;
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)