John Gieng, PhD
Department of Nutrition, Food Science & Packaging
Preferred: (408) 924-1277
Please refer to syllabus or set up an appointment.
- Postdoctoral Fellow, Center for Nutrition & Metabolism, Children's Hospital Oakland Research Institute
- Doctor of Philosophy, Nutritional Sciences, The Pennsylvania State University
- Doctoral Minor, Physiology, The Pennsylvania State University
- Bachelor of Science, Nutritional Sciences, Emphasis in Physiology and Metabolism, University of California, Berkeley
Licenses and Certificates
- X-Ray Bone Densitometry (DXA) Technician, since 2018
Dr. John Gieng has conducted research on nutrition ranging from basic laboratory science to applied community education. In this capacity, he has utilized both in vitro and in vivo models for this work (human and animal cell culture, rodents, and humans). His early research examined, through the use of mathematical modeling in a biological system, the effects of acute and chronic inflammation on the kinetics of whole-body vitamin A to better understand nutrient deficiency in the context of concurrent disease and inflammation. His research focus then shifted to understanding the role and interactions of gut microbiota with host physiology and health in the context of diet-induced obesity and chronic inflammation. His recent research sought to understand the efficacy of teenagers as teachers of elementary-aged children in a garden-enhanced nutrition education setting, and, how this experience might improve teen self-efficacy and empowerment to live more healthily. At San José State University, Dr. Gieng bridges his knowledge of human metabolism, mammalian physiology, and applied nutrition education work into his ongoing scholarship and teaching.
Dr. Gieng's current research focus is on sustainable nutrition and health. He is interested in studying how humans can improve access to healthy foods and evaluating methods to enhance self-efficacy for maintaining and improving health. From this, Dr. Gieng has three high-level research aims:
- To study the health, nutrition, and production of traditional, cultural, and fermented foods.
- To study the nutritional value, implementation, access, and efficacy of sustainable foods and systems.
- To evaluate the efficacy of accessible tools and educational strategies to promote healthy behaviors.