Jill Fabricius Keith

 

Associate Professor | Department Head

Human Nutrition and Food Program

jkeith5@uwyo.edu | 307-766-5248

Introduction

Dr. Jill Keith is an Associate Professor and program coordinator of the Human Nutrition and Food program unit. Jill teaches on the entire nutrition spectrum--from basic principles to advanced graduate studies in nutrition. As a dedicated educator and mentor, she inspires students to pursue excellence in the field of nutrition, preparing the next generation of health professionals with a strong foundation in scientific research and practical application. Her research interests include native and indigenous foods, community nutrition, and the health and food service industry; Dr. Keith's interests have also led her towards researching the nutritional and sensory qualities of Wyoming-grown Peruvian popping beans. Dr. Keith is also a Registered Nutrition Dietician and licensed professional in Wyoming.

Education

Ph.D. Exercise Science & Nutrition (Statistics Graduate Certificate), North Dakota State University, Fargo, ND

M.S. Education. Specialization in Post-Secondary and Adult Education. Capella University, Minneapolis, MN 

B.S. Food & Nutrition. Coordinated Program in Dietetics, North Dakota State University,  Fargo, ND

 

Courses Taught

• Fundamentals/Principles of Nutrition
• Nutrition Science
• Advanced Nutrition/Graduate Advanced Nutrition
• Community Nutrition
• Nutrition, Growth, & Development
• Therapeutic Nutrition Counseling
• Foodservice Systems Production
• Quantity Food Production
• Medical Nutrition Therapy
• Diabetes & Mother Earth

 

Research Interests

My overall research interests include factors that influence human eating behaviors (including sensory characteristics of food), the impact of changing diet behaviors on health outcomes, addressing health and education disparities, and culturally relevant educational strategies. Recently my research focus areas have included:

• Reclaiming indigenous food and health; impacts of sovereign nation diets
• The impact of daily kimchi consumption on irregular gastrointestinal symptoms and consumer acceptability in healthy individuals
• [GetFruved] college campus Community-Based Participatory Research; evaluating the campus health environment
• Barriers & strategies for healthy food choices among American Indian tribal college students
• Protein and branched chain amino acid (BCAA) intake among older and younger adults: comparisons and analysis of adequacy
• Consumers and added sugars: acceptability and ability to process nutrition information using traffic light, report card, and current Nutrition Facts label format
• Wyoming-grown Peruvian popping beans; nutritional and sensory qualities

Professional Memberships + Certifications

Academy of Nutrition & Dietetics
Nutrition & Dietetic Educators & Preceptors
Wyoming Academy of Nutrition & Dietetics
American Indigenous Research Association

Registered Dietitian – Commission on Dietetic Registration (CDR), 2000