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J. Lynne Brown, Ph.D., R.D.

  • Professor Emeritus of Food Science
J. Lynne Brown, Ph.D., R.D.
219 Rodney A. Erickson Food Science Building
University Park, PA 16802
Email:
Work Phone: 814-863-3973

Education

  1. Teachers College, Columbia University, New York, NY, M.S. in Nutrition in Public Health, 1982
  2. Massachusetts Institute of Technology, Cambridge, MA., Ph.D. Biochemistry 1972
  3. University of Washington, Seattle, WA., B.S., Chemistry, 1965

Research Interests:

RISK COMMUNICATION: understanding consumer perception of processed food safety with an emphasis on how bacterial contamination prior to arrival in the supermarket affects consumer expectations of safety; consumer perception of the safety of food ingredients and of foods developed using biotechnology; the role of uncertainty and personal experience in perception of safety.

FOOD CHOICE: the role of food preferences in negotiation of foods served at common meals; the development of food negotiation patterns in families; the effect of divorce on family food patterns; the effect of diagnosis of diabetes on family food patterns.

EVALUATION: measuring the impact of instructional programs and materials related to family food choices and food safety; validity and reliability of instruments

Extension Programs:

  • Enhancing the safety of Pennsylvania Foods
  • Families invest in good health together
  • Technology and our food system

Recent Research Publications:

Published

L M Couch, M Wien, J Lynne Brown, P Davidson. 2016. Food nanotechnology: Proposed uses, safety concerns and regulations. Agro FOOD Industry Hi Tech 27 (1), 36-39.

A E Richard, J L Brown, R B Radhakrishna, E P Yoder, S Nieto-Montenegro, C N Cutter. 2013. Development and implementation of a “counter-top” training program to increase retention of food safety knowledge, alter behavior, improve attitude and increase skills of Spanish-speaking retail employees. Food Protection Trends 33 (1), 10-19.
 
J Lynne Brown, Tionni R Wenrich. 2012. Intra-family role expectations and reluctance to change identified as key barriers to expanding vegetable consumption patterns during interactive family-based program for Appalachian low-income food preparers. J Acad Nutr Diet 112 (8), 1188-1200.
 
Tionni R Wenrich, J Lynne Brown, Robin Taylor-Wilson, Eugene J Lengerich. 2012. Impact of a community-based intervention on serving and intake of vegetables among low-income, rural Appalachian families. Journal of Nutrition, Education and Behavior 44 (1), 36-45.

Nan Lv and J Lynne Brown. 2011. Impact of a nutrition education program to increase calcium-rich foods by Chinese American women. Journal of the American Dietetic Association 111, 143-149.

Tionni R. Wenrich, J Lynne Brown, Michelle Miller-Day, Kevin J Kelley, Eugene J Lengerich. 2010. Family members’ influence on family meal vegetable choices. Journal of Nutrition Education and Behavior 42, 225-234.

Nan Lv and J Lynne Brown. 2010. Place of dairy products in the Chinese American family food system. Journal of the American Dietetic Association 110, 1207-1215.

Nan Lv and J Lynne Brown. 2010. Chinese American Family Food Systems: Impact of Western Influences. Journal of Nutrition Education and Behavior 42 (2), 106-114.

Sergio Nieto-Montenegro, J Lynne Brown and Luke LaBorde. 2008. Development and assessment of pilot food safety educational materials and training strategies for Hispanic workers in the mushroom industry using the Health Action Model. Food Control 19 (6), 616-633.

Wei Qin and J Lynne Brown. 2008. Male/female differences in attitude toward GE salmon. Journal of Consumer Behavior 7,127-145.

J. Lynne Brown and Wei Qin. 2008. Male/female opinions of genetically engineered salmon: Marketing implications. Food Protection Trends 28(5),314-324.

Nan Lv, J. Lynne Brown and Baofang Liu. 2007. Factors influencing diary product consumption of Chinese Americans in Pennsylvania. Topics in Clinical Nutrition 22(3), 258-271

Wei Qin and J. Lynne Brown. 2007. Public reaction to information about gene technology: Effect of information formats and male/female differences. Public Understanding of Science. 16 (4), 471-488.

Tionni Wenrich and J Lynne Brown. 2007. Assessing educational materials using cognitive interviews can improve and support lesson design. Journal of Extension 45 (3), June, 5 pages, available at www.joe.org

Wei Qin and J Lynne Brown. 2006. Consumer perceptions of genetically engineered salmon and information effects on perception- a qualitative approach. Science Communication 28(2), 243-272.

B. M. Jyarao, S. C. Donaldson, B. A. Straley, A. A. Sawant, N. V. Hegde, and J. L. Brown. 2006. A survey of foodborne pathogens in bulk tank milk and raw milk consumption among dairy families in Pennsylvania. Journal of Dairy Science 89 (7), 2451-2458.

Sergio Nieto-Montenegro, J. Lynne Brown and Luke Laborde. 2006. Using the Health Action Model to plan food safety educational materials for Hispanic workers in the mushroom industry. Food Control 17 (10), 757-767.

J Lynne Brown and Wei Qin. 2005. Testing public policy concepts to inform consumers about genetically engineered foods. Choices 20 (4), 233-237.

Daisy Miller and J Lynne Brown. 2005. Marital Interactions in the process of dietary change for type 2 diabetes. Journal of Nutrition Education and Behavior 37 (5), 226-234.

Sergio Nieto-Montenegro, J. Lynne Brown and Luke Laborde. 2004. Evaluating Food Safety Needs in the Food Industry using a "Worker-Experience Protocol." Food Protection Trends 24 (9), 20-25.

J. Lynne Brown, Nancy Ellen Kiernan, Elaine Smith, and Luanne Hughes. 2003. How ready are county agents to facilitate public discussion of genetic engineering in agriculture? Journal of Extension 41 (6), 7 pages. (Electronic journal)

J. Lynne Brown and Yanchao Ping. 2003. Consumer perception of risk associated with eating genetically engineered (GE) soybeans is less in the presence of a perceived consumer benefit. Journal of the American Dietetic Association 103 (2), 208-214.

J. Lynne Brown and Yanchao Ping. 2002. Comparison of consumer reaction to information about two genetically engineered soybeans that differ in consumer benefit. Journal of International Food and Agribusiness Marketing. 13 (1), 7-25.

J. Lynne Brown and Daisy Miller. 2002. Couples' gender role preferences and management of family food preferences. Journal of Nutrition Education and Behavior. 34 (4), 215-223.

J. Lynne Brown and Daisy Miller. 2002. Gender role preference and family food chores. Journal of Nutrition Education and Behavior. 34 (2), 100-108.

J. Lynne Brown and Nancy Ellen Kiernan. 2001. Assessing the subsequent effect of a formative evaluation on a program. Evaluation and Program Planning. 24 (2), 129-143.

Recent Extension Publications:

An asterisk indicates materials that are available at the college publications website (http://pubs.cas.psu.edu/)

*J Lynne Brown. 2010. Facts about Vitamins and Supplements: Vitamin A 

*J Lynne Brown. 2010. Supplement Facts: Vitamin A

*J Lynne Brown. 2010. Facts about Vitamins and Supplements: Vitamin E

*J Lynne Brown. 2010. Supplement Facts: Vitamin E

*J Lynne Brown. 2010. Facts about Blood Cholesterol: Four factsheets – Why blood cholesterol matters; Guidelines for heart healthy living; Making the guidelines work; Common questions about cholesterol, heart disease and diet.

*J Lynne Brown. 2009. Facts about Vitamins and Supplements: Vitamin D

*J Lynne Brown. 2009. Supplement Facts: Vitamin D

*J Lynne Brown and Robin Rex. 2008. What are trans fatty acids?: Strong Women Factsheet. College of Agricultural Sciences, Penn State University.

*J Lynne Brown. 2008. Omega Fatty Acids; Whole Grains: Worth the Effort: Two Strong Women Factsheets. College of Agricultural Sciences, Penn State University.

*J Lynne Brown. 2008. Enjoy Vegetable Variety. Set of four brochures describing the benefits of squash and pumpkin, broccoli, carrots and spinach. College of Agricultural Sciences, Penn State University.

J. Lynne Brown and Wei Qin. 2006. Booklet: A consumer guide to genetically engineered salmon. College of Agricultural Sciences, Penn State University.

J. Lynne Brown. 2006. Functional Ingredients Fact sheet: Omega-3 fatty acids. College of Agricultural Sciences, Penn State University.

Sergio Nieto-Montenegro, Lynne Brown and Luke LaBorde. 2006. Food Safety Lessons (set of four group sessions with all visuals, props and scripts) for Hispanic Mushroom workers. College of Agricultural Sciences, Penn State University.

*J. Lynne Brown. 2005. Nutrition Facts: Trans Fat Nutrition Labeling brochure, part of the Nutrition Facts series. College of Agricultural Sciences, Penn State University.

J. Lynne Brown, Kristie Barlow and Melanie Cramer. 2005. Middle School Food Safety Lessons - Set of 19 lessons with teaching resources to illustrate the sections of the Newspapers in Education supplement on Food Safety. College of Agricultural Sciences, Penn State University. Available at http://foodsafety.cas.psu.edu/toolkit.html.

Elyse Laufer, J. Lynne Brown and Terry Hartman. 2004. Creating Health: Cancer prevention. Set of eight presentations about functional foods designed to encourage their consumption. Materials include power point presentations, activity and fact sheets and evaluation forms. College of Agricultural Sciences, Penn State University.

*J. Lynne Brown. 2003. Brochures (2): Biotechnology, Genetic Engineering providing simple explanations of these topics. College of Agricultural Sciences, Penn State University.

*J. Lynne Brown. 2003. Brochure: Organic Labels explaining how to interpret the organic symbol on organic foods. College of Agricultural Sciences, Penn State University.

J. Lynne Brown. 2002-03. Creating Health: Osteoporosis. Set of nine power point presentations on CD (2002) plus leader guide with scripts, handouts and evaluation forms and brochure (2003). This for sale publication is designed to help participants reduce their risk of osteoporosis. College of Agricultural Sciences, Penn State University.

*J. Lynne Brown. 2002. Technology and our food system series package: Food irradiation table top display; two supporting brochures: 1) Food Irradiation and 2) Safe handling of irradiated meats and poultry; four fact sheets: What is irradiation and how are foods irradiated?; What does irradiation do to food?; Labeling and the cost of irradiated foods; and How safe are irradiated foods? College of Agricultural Sciences, Penn State University.

*J. Lynne Brown. 2002. Technology and our food system series: Genetically engineered foods and you- three fact sheets - Understanding the terms, Making genetically engineered plants, and Stakeholders' role in public policy. College of Agricultural Sciences, Penn State University.

*J. Lynne Brown. 2002. Enjoy Five a Day Variety. Set of four brochures highlighting nutrients and phyto-chemicals in some familiar vegetables. College of Agricultural Sciences, Penn State University.

*J. Lynne Brown. 2001. Fact sheet: Questions and answers about StarLink. College of Agricultural Sciences, Penn State University.

*J. Lynne Brown. 2001. Fact sheet: Questions and answers about canola oil. College of Agricultural Sciences, Penn State University.

*J. Lynne Brown. 2001. Functional Ingredients Fact sheets (2): Soy Isoflavones, Hydrogenated Vegetable Oils. College of Agricultural Sciences, Penn State University.

Selected Funding Sources:

USDA Extension Food Safety and Quality Initiative
USDA Milk Safety Special Grant Funds
Center for Rural Pennsylvania
USDA IFAFS
NIH NIDDK