GEORGIA JONES, PhD
Associate Professor
Nutrition and Health Sciences
120B Ruth Leverton Hall
University of Nebraska-Lincoln
Lincoln, Nebraska 68588-0808
(402) 472-3225

Biography

Dr. Georgia Jones has an academic background in food science. Before she began her PhD program, she worked for the food industry in quality control and production supervision. After 7 years in the food industry, Dr. Jones began her PhD program in food science at Alabama A&M University. Following, she worked for Tuskegee University and Agricultural Research Service before joining the University of Nebraska. Dr. Jones is increasingly interested in working with colleagues in the areas of health and wellness (especially with minority populations) and food literacy as it relates to health and wellness.

Dr. Jones has a 50% teaching and 50% extension appointment. Her extension program focuses on food literacy. Food literacy is defined as what one needs to know about food to maintain a healthy lifestyle. Currently, she is examining her students enrolled in Scientific Principles of Food Preparation to determine their level of food literacy. Another component of her extension appointment is 4-H foods. Currently, Dr. Jones is completing a CD-ROM to complement her newest foods manual - Fast Foods. This curriculum is being used by some family and consumer science educators in the state.

Recent Publications

Journal Articles

Jones, G., Lynch, P., & Schnepf, M. I. (2006). Sisters Together program increases fruit and vegetable consumption in African American women. Journal of Extension.

Jones, G., Sanders, O. G., & Grimm, C. (2006). Aromatic compounds in three varieties of turnip greens harvested at three maturity levels. Journal of Food Quality.

Jones, G., & Sanders, O. G. (2002). A sensory profile of turnip greens as affected by variety and maturity. Journal of Food Science, 67, 3126-3129.