Jamie Baum Data-verified
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
Associate Professor
faculty
Food Science
Research Areas
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Biography and Research Information
OverviewAI-generated summary
Jamie Baum is an Associate Professor in the Department of Food Science at the University of Arkansas at Fayetteville. Their research program investigates the intersection of nutrition, health, and sustainability, with a focus on dietary patterns and nutrient contributions to well-being.
Dr. Baum's work has explored the potential role of specific foods and nutrients in health outcomes, including a systematic review on beef consumption in adults aged 50 and older. Research also examines the impact of plant-based diets and the integration of environmental considerations into dietary modeling, aiming to develop sustainable food systems. Additionally, their publications touch upon the potential benefits of phytochemicals, such as those found in blueberries, in cellular models of inflammation and oxidative stress, and the role of eggs as an accessible nutrient source for vulnerable populations. The researcher also contributes to advancements in food technology, including the application of 3D food printing.
Dr. Baum holds a h-index of 25 and has authored 162 publications, accumulating 2,565 citations. They have collaborated on 11 shared publications with Ebenezer Miezah Kwofie, 8 with Prince Agyemang, 6 with Sam Walker, and 5 with Angela Tacinelli, all from the University of Arkansas at Fayetteville.
Metrics
- h-index: 25
- Publications: 162
- Citations: 2,565
Selected Publications
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Essential Amino Acid Regulation of tRNA Synthetases to Support Skeletal Muscle Protein Synthesis With Age (2025)
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Protein and/or Omega-3 Fatty Acid Supplementation Reduces Inflammation and Improves Lipid Profiles in Postmenopausal Women: A Randomized Controlled Trial (2025)
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Protein Supplementation During Time Restricted Feeding Decreases Body Fat but Does Not Improve Cardiometabolic or Inflammatory Markers in Adults With Overweight or Obesity (2025)
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Insights from consumers' exposure to environmental nutrition information on a dashboard for improving sustainable healthy food choices (2024)
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Consumption of a Higher Protein Breakfast for 6 Weeks Does Not Affect Postprandial Energy Expenditure or Appetite Response in 7–17 Year-Old Children (2024)
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Effect of Protein Intake at Breakfast on Energy Expenditure, Net Protein Balance, and Cardiometabolic Health in Children Who Are Normal Weight or Have Overweight/Obesity (2024)
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The design and development of a dashboard for improving sustainable healthy food choices (2024)
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Changes in physical activity and sleep following the COVID-19 pandemic on a university campus: Perception versus reality (2024)
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Environmental-Health Convergence: The Design and Development of a Machine Learning-Based Tool for Catalyzing Sustainable Healthy Food Systems (2024)
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From bytes to bites: Advancing the food industry with three‐dimensional food printing (2024)
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Nutritional-environmental trade-offs in potato storage and processing for a sustainable healthy diet (2023)
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Sustainable healthy diet modeling for a plant-based dietary transitioning in the United States (2023)
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Multiobjective Modeling of Risk to Health and Environmental Impact Under Stringent Mitigation Strategies: the Case of the United States Food System (2023)
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Dashboard for Improving Sustainable Healthy Food Choices (2023)
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Effect of carbohydrate source in a higher protein diet on body weight, body composition, and metabolic health outcomes in adults at risk for type 2 diabetes (2023)
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