See how the Moore Family Center's dedicated researchers are helping individuals and communities live healthier through healthy foods and good nutrition.
Joining the College of Public Health and Human Sciences as a Nutrition professor in 2007, Donald Jump also serves as a researcher for the Moore Family Center. He previously served as a professor in the Departments of Physiology, Biochemistry and Molecular Biology and director of the graduate program for Physiology at Michigan State University, among many other professional positions in academia. He earned a master’s degree in Biology from Rutgers University and a Ph.D. in Biochemistry from Georgetown University.
Hisresearch has focused on diet and chronic disease, specifically the role of diet in controlling the onset and progression of non-alcoholic fatty liver disease, or NAFLD. NAFLD is now the most common cause of chronic liver disease in developed countries and is defined as excessive lipid accumulation in the liver. As such, NAFLD is a major public health concern in the United States. and other developed countries. Our research focuses on prevention of NAFLD and its treatment by using dietary supplements, such as omega-3 fatty acids, for example, DHA, docosahexaenoic acid, in combination with controlling body weight and dietary levels of sugar, saturated fat and cholesterol.
Read Inside the mind of researcher Donald Jump to learn about his current research.
Associate Professor and Moore Family Center for Whole Grain Foods, Nutrition and Preventive Health Endowed Director Emily Ho came to Oregon State in 2003. Before joining Oregon State, Emily completed a postdoctoral research fellowship at Children’s Hospital Oakland Research Institute and UC Berkeley and served as a graduate research and teaching associate at The Ohio State University’s Department of Human Nutrition, where she earned a Ph.D.
Emily's current research explores what we eat and how food has an impact in terms of healthy lifestyles and letting us live better. She is especially interested in cancer, but she's also interested in obesity, cardiovascular disease, how to age healthier and also how healthy eating affects children’s ability to be who they are. So overall, being better through what people eat.
Read Inside the mind of researcher Emily Ho to learn more about her current research.
Assistant Professor and Extension Nutrition Specialist Siew Sun Wong came to Oregon State in 2011 after previously working as a visiting scholar at the USDA NIFA Division of Family Consumer Science in Washington, D.C. and ARS National Nutrient Data Lab and Food Survey Research Group in Beltsville, Md. She’s also served as an assistant professor, Extension Nutrition Specialist and Utah State Director for the Expanded Food and Nutrition Education Program (EFNEP) at Utah State University. Siew Sun currently is a researcher in the CPHHS’ Moore Family Center for Whole Grain Foods, Nutrition and Preventive Health as well as the Hallie E. Ford Center for Healthy Children and Families. She earned a master’s degree and Ph.D. from Utah State University in Logan, Utah.
Siew Sun's current research focuses on childhood obesity prevention. The five-year, multidisciplinary NIFA AFRI project called The WAVE~Ripples for Change integrates Extension, research and education to combine real-world and virtual-world learning experiences for 15- to 19-year-old teens engaged in soccer to prevent unhealthy weight gain.
Read Inside the mind of researcher Siew Sun Wong to learn more about her current research.
Nutrition Associate Professor Mary Cluskey serves as the director of the Healthy Diets and Food core in the Moore Family Center for Whole Grain Foods, Nutrition and Preventive Health, the Dietetics internship director and undergraduate curriculum coordinator for Nutrition in the College of Public Health and Human Sciences. From 1996-2010, she served as the OSU Dietetic program director at Oregon State. Throughout her career, Mary held various titles, including serving as a wellness program consultant for the Corvallis Fire Department, a food service director and registered dietitian at Capital Manor Retirement in Salem, nutrition instructor at several colleges, and a consultant dietitian for healthcare facilities. She completed her Ph.D. in Nutrition and Food Management at Oregon State University and her master’s degree in Nutrition Education at Illinois State University.
Read Inside the mind of researcher Mary Cluskey to learn more about her current research.
Norm Hord is an associate professor of Nutrition and Public Health in the College of Public Health and Human Sciences. He completed his Ph.D. in Nutrition at Purdue University in 1994 and completed his MPH at Johns Hopkins University in 1995. He served as an assistant and associate professor in the Department of Food Sciences and Human Nutrition at Michigan State University before coming to Oregon State.
Read Inside the mind of researcher Norm Hord to learn more about his current research.