Food Innovation Center

Collaborating for a healthier, hunger-free world.

Christopher Taylor, Ph.D.

Associate Professor
HRS-Health & Rehab Sciences
College of Medicine

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(614) 688-7972

Full Member
Primary Food Innovation Center Area: Foods for Health, Obesity
Areas of Expertise: food patterning, dietary habits, lifestyle behavior change, disease prevention, obesity prevention

My research focus is to describe what people eat, why they eat it and how that contributes to their risk for obesity and chronic disease.

Related Articles

US adults do not consume enough protein, study warns

New research in the Journal of Nutrition, Health & Aging reveals that older people in the United States do not consume enough protein. Read more

Research by Chris Taylor Indicates Food Insecurity Increases Likelihood of Metabolic Diseases in Children

FIC member Dr. Christopher Taylor, PhD, associate professor of medical dietetics and family medicine at The Ohio State University, along with lead research Dr. David Holben, PhD, professor and department chair of nutrition and hospitality management at the University of Mississippi, recently published a new study in The Journal of the American Osteopathic Association called "Food Insecurity and Its Association With Central Obesity and Other Markers of Metabolic Syndrome Among Persons Aged 12 to 18 Years in the United States." Read more

Improving Nutrition from the Grocery Store to the Doctor’s Office

In an effort to overhaul the way our healthcare system approaches nutrition and chronic diseases, Food Innovation Center member and associate professor of medical dietetics and family medicine Christopher Taylor saw the opportunity to create a novel approach to alleviate barriers associated with nutritional counseling. Read more

Integrating Nutritional Information to Improve Health

FIC member Christopher Taylor emphasized the importance of nutritional information during a breakout session at the Global Market Development Center (GMDC) and Food Marketing Institute conference. Read more

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