Sheau Ching Chai
Dr. Sheau Ching Chai is an Associate Professor and Registered Dietitian who received her PhD from The Florida State University. Prior to joining the faculty at the University of Delaware, Dr. Chai completed her postdoctoral training in the Nutrition Research Institute at the University of North Carolina at Chapel Hill. As Director of the Nutrition and Health Research Laboratory, Dr. Chai’s research focuses on the role of functional foods (foods and food components that provide a health benefit beyond basic nutrition) and dietary antioxidants in prevention and reduction of age- and nutrition-related chronic diseases such as cardiovascular disease, osteoporosis, and cognitive decline. Other areas of research include investigation of the link between inflammation, oxidative stress, and chronic conditions in humans. Dr. Chai has conducted several dietary intervention studies involving older adults and postmenopausal women. Her research findings have shown that several plant-derived foods/compounds are able to reduce the risks of cardiovascular disease, bone loss and cognitive decline.
- NTDT 305 Nutrition in the Lifespan
- NTDT 400 Macronutrients
- NTDT 468 Senior Special Topics
- NTDT 611 Advanced Macronutrient Metabolism
Chai SC (PI) & Edwards DG. Effects of peanut consumption on cardiovascular health and cognitive function. Funding source: The Peanut Institute Foundation
Chai SC (PI) & Pacanowski C. Evaluating the efficacy of chocolate chew on stress relief and physiological response: a pre- and post-intervention study. Funding source: Food Sciences Corporation
Chai SC (PI) & Farquhar WB. Pilot project: Effects of fructose on blood pressure and cardiovascular reactivity: a randomized controlled crossover study.
Chai SC (PI) & Wright RS. Effects of whole grape on cardiovascular disease risk factors, cognitive function, and emotional status in postmenopausal women: a double-blind randomized placebo-controlled trial. Funding source: California Table Grape Commission