University of Hawai‘i at Manoa
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Last updated on Tuesday, September 15, 2009     Make updates ->

Joannie  Dobbs

Name :

Joannie Dobbs

Title :

Assistant Specialist

Unit :

Department of Human Nutrition, Food & Animal Sciences

Address :

1955 East-West Road
                    Honolulu, HI 96822

Room :

Ag Sciences Building 302A

Phone :

(808)956-3845

Fax :

(808)956-4883

E-mail :

dobbs@hawaii.edu


Professional Prep/Appointments :


B.Sc., Dietetics/Nutrition, Human Ecology Department, Michigan State University (1971). Ph.D., Nutrition with minors in Systemic Physiology and Physiological Chemistry, Avian Science Department, University of California, Davis (1983). Dissertation title: Avian carnivore nutrition: food recognition, nutrient intakes, and utilization of nitrogen in Red-tailed Hawks and American Kestrels. Postdoctoral Fellow - Zoology Department, University of the Witwatersrand, Johannesburg, South Africa. (September 1980 to November 1985). Conducted research to establish and evaluate impacts affecting the reproductive success of the Cape Vulture (Gyps coprotheres) - including calcium requirements. -C.N.S., Certified Nutrition Specialist from the Certification Board for Nutrition Specialists, March 1995; recertified July 2008. -Institute Food Technology Training - on the National Labeling and Education Act (1993). -American Culinary Federation - Culinary Educator Training (2001, 2002)

Extension/Research Interests :


My research interests are varied: both human and wildlife nutrition. Presently, my nutrition interests are primarily focused on humans and driven by a quote by McCance and Widdowson (1940). “A knowledge of the chemical composition of foods is the first essential in dietary treatment of disease or in any quantitative study of human nutrition.” =Integrity of food composition data as it relates to today’s foods and evaluation of food intake data =Misuse of nutrient composition information, especially on the internet =Bioavailability of nutrients – specifically using a Caco-2 cell culture system to compare the amount of iron being absorbed from different foods =Functionality of nutrients and sub-clinical manifestations of nutrient deficiencies – specifically iron =Evaluation of standard medical practice blood tests to evaluate iron deficiencies =The relationship of nutrient deficiencies to the increasing incidence of autism

Selected Publications :


 Chaparro, M.P., Zaghloul, S.S., Holck, P. and Dobbs, J (In Press). Food insecurity prevalence among college students at the University of Hawai’i at Manoa. Public Health Nutrition.  Lai, J.F., Dobbs, J., Dunn, M.A., Tauyan, S., and Titchenal, C.A. (In Press). Inconsistent values for iron content complicate recommending clams as an iron source. Journal of Food Composition and Analysis.  Titchenal, C.A. and Dobbs, J.C. 2007. A system to assess the quality of food sources of calcium. Journal of Food Composition and Analysis 20:717-7  Dobbs, J.C. & Titchenal, C.A. 2006. Vegetable and plant parts as legal dietary supplements. In: Y. H. Hui, ed. Handbook of Food Science Technology and Engineering. Boca Raton, CRC/Taylor & Francis. pp. 99-1 to 99-13.  Titchenal, C.A. & Dobbs, J.C. 2004. Nutritional Value of Vegetables. In: Y. H. Hui, ed. Handbook of Vegetable Preservation and Processing. New York, Marcell Dekker. pp. 23 – 37  Dobbs, J.C. & Titchenal, C.A. 2004. Vegetables as a food ingredients, including nutraceutical. In: Y. H. Hui, ed. Handbook of Vegetable Preservation and Processing. New York, Marcell Dekker. pp. 479 - 497.  Benson, P.C.; Plug, I.; Dobbs, J.C. 2004. An analysis of bones and other materials collected by Cape Vultures at the Kransberg and Blouberg colonies, Limpopo Province, South Africa Ostrich - Journal of African Ornithology, Volume 75, Number 3, pp. 118-132(15)

Languages :


English