
Dr. Chapman-Novakofski's research interests focus on identifying and changing food habits of groups of people. Using behavioral theories, her interventions have included reducing cardiovascular disease risk in women and in Hispanic low-income groups, as well as identifying modifiable beliefs women have about calcium and osteoporosis and improving diabetes care knowledge through a statewide program. Part of the research examines the choice of theory, primarily using the Health Belief Model, the Theory of Reasoned Action, or the Stages of Change. We use needs assessment, theoretical-based program development, and outcomes or impact evaluation in all nutrition education interventions. "Outcomes" may be framed as knowledge change, attitude change, dietary change, or as a "marker" for change, such as change in blood sugar or bone density. Validity and reliability of evaluation instruments is another avenue of our nutrition education research. Because taste is a component of food choice, some of our research also assesses taste changes using forced choice methods.
Selected Publications
Maruapula, S. & Chapman-Novakofski, K.
(2007) “Health and Dietary Patterns of the Elderly in
Botswana.” Journal of Nutrition
Education and Behavior. Vol 29, 6. Global
Issue on Nutrition Education, Poverty and Human Development. pp 311-319
Maruapula, SD. & Chapman-Novakofski, K. (2006) “Poor intake of milk, vegetables, and fruit with limited dietary variety by Botswana's elderly.” Journal of Nutrition for the Elderly Vol. 25, 3-4 . pp 61-72
Mojtahedi, MC., Plawecki, KL,. Chapman-Novakofski, K. et al. (2006) “Older black women differ in calcium intake source compared to age- and socioeconomic status-matched white women.” Journal of the American Dietetic Association. Vol 106, 7. pp 1102-1107.
Courses recently taught:
NUTR 428 - Community Nutrition
NUTR 510 - Current Topics in Nutrition Research
NUTR 561 - Advanced Clinical Nutrition
NUTR 429 - Nutrition Assessment and therapy
Dr. Chapman-Novakofski enjoys teaching, and has taught Community Nutrition to both undergraduate and graduate students at UIUC, and through the extramural program; clinical nutrition courses to graduate students through the Division of Nutritional Sciences, and to third- and fourth-year medical students during their general medicine core courses; and general nutrition through many of her extension and outreach programs.