Norma L. Dawkins
Tuskegee University, B.S. Food Science
Tuskegee University, M.S. Food Science & Nutrition
Wayne State University, Ph.D. Food Science & Nutrition
Associate Professor, Department of Food & Nutritional Sciences, Tuskegee University 2004- Present
Senior Research Scientist, Slim Fast Food Company, Covington TN, 2000-2002
Associate Professor, Department of Human Nutrition& Food, Southern University 1999-2000
Assistant Professor, Department of Human Nutrition & Food, Southern University 1995-1999
Graduate Teaching Assistant, Wayne State University, Detroit, MI, 1990-1994
Research Associate, Tuskegee University, Tuskegee, 1989-1990
Parish Officer/Director, Rural Farm Family Development, Jamaica W.I.
Johnson Melissa, Pace D Ralphenia, Dawkins L Norma, Willian R Kyle. 2013. Diets containing traditional and novel green leafy vegetables improve liver fatty acid profiles of spontaneously hypertensive rats. Lipids in Health and Disease.12:168.
Welch-White,V, Dawkins, N., Graham, T., and Pace, RD. 2013. Impact of High Fat Diets on Physiological Changes in Euthyroid and Thyroid Altered Rats. Lipids in Health and Disease. 12:100.
Pace, RD, Dawkins, N and Johnson, M. 2012. Strategies for Cardiovascular Disease Prevention in Rural Southern African American Communities. Public Health - Social and Behavioral Health. ISBN 979-953-307-499-2. (Book Chapter).
Dawkins, NL, McMickens, T, Findlay, HJ and Pace RD. 2010. Community leaders’ know ledge and perception of obesity: Implications for outreach educators in designing interventions. J. of Extension 48 (5) 1-12.
Bratcher, C, Dawkins, NL, Solaiman, S, Bartlette, JR and Kurt, D. 2010. "Texture and acceptability of goat meat frankfurters processed with three different sources of fat". Publication in the Journal of Animal Science Online publication December 23, 2010. J. Animal Sci 1910 doi 10.2527/jas2010-3398.
Bovell-Benjamin, AC, Dawkins, NL, Pace, RD and Shikany, JM. 2010. Dietary consumption practices and cancer risk in African Americans in the rural south. J of Health Care for the Poor and Underserved 21 (3) 57-75.
Carter, VL, Dawkins, NL, and B. Howard. 2010. Healthy Lifestyle: A community-based cancer awareness and prevention intervention program. J of Health Care for the Poor and Underserved 21: 107-118.
Dawkins, NL, Ward, J, Pace, RD, and Shikany. 2009. Boost for Purslane: The results of a study examining the antioxidant potential and selective physiochemical properties of freeze-dried purslane and purslane-based formulated products. World of Food Ingred. Apr/May Issue: p 58-60.
Bovell-Benjamin, AC, Dawkins, NL, Pace, RD and Shikany, JM. 2009. Use of focus groups to understand African-Americans' dietary practices: Implications for modifying a food frequency questionnaire. J. Prev. Med.48 (6) 549-554.
Pace, RD. Dawkins, NL, J. Shikany, S. Person and B. Wang. 2008. Rural African Americans’ dietary knowledge, perceptions and behavior in relation to cardiovascular disease: the ACCE project. Ethnicity and Disease 18: 6-12.
Qian, J, Wang B, Dawkins, NL, Gray A, Pace RD. 2007. The impact of nutrition education and lifestyle interventions on selected biomarkers for cardiovascular disease. Nutrition Research. 27: 252-257.
McMillian, K.W., M.E. Michel, O. Phelps, N.L. Dawkins, S. Gebrelul, K. Mellard, A. Howard and F. Pinkerton. Federal-State Marketing Improvement Program. Evaluation of live goat selection and goat meat classification systems. - USDA- Approval October 2001.
RESEARCH INTEREST/TEACHING PHILOSOPHY
- Community-based interventions in the awareness and reduction of risk factors associated with cardiovascular disease (CVD) and cancer among African-American men and women
- Utilization of non-traditional vegetable containing high levels of bioactive compounds in innovative product development
- In vivo & in vitro studies of novel vegetables that are rich sources of bioactive compounds for CVD and cancer prevention
The concept of learning should be focused around four areas: independent thought process and critical thinking, problem solving skills, group interaction, and utilization of learned ideas. My primary role as a professor is to assist students to achieve their learning goals and to create for each student an environment that supports the concept of learning. I have three goals for students which are presented on the first day of class; 1) To learn how to think critically; 2) To understand the widespread applications of food and nutritional sciences; and 3) To truly enjoy learning. To further allow students to develop independent thought process and critical thinking skills, I strive to create an environment of inquiry, reflection and thoughtful communication in the classroom. This allows for the development of the individual’s creativity and the desire to ask and explore relevant questions. This means that I must always maintain a balance between sailing perilously through the deep blue sea of supplying students with too much information that overwhelms their creativity and wading through the shallow water of not providing enough foundation for their judgments to be properly formed.
Outstanding Faculty Performance Award for Research
DVD Documentary: A compelling study of cardiovascular disease in the African American population of the rural Black Belt counties of Alabama.
Invited Speaker: “Nutrition and Health Implications for Novel sources of dietary fiber”. Institute of Food Technologists, Annual Meeting and Food Expo.
Invited Speaker: “Rheological properties and potential applications of oat gum/β-glucan in food product development”. Institute of Food Technologists, Annual Meeting and Food Expo.
Invited Speaker, Nutrition & Weight management: The Fannie Richardson Cooley Interdisciplinary Forum, Career Choices in Food and Nutritional Sciences” Summer Youth College” Tuskegee University Cooperative Extension.
Invited Speaker: Partnerships in technology creation & commercialization, BORSF: LINK TO SUCCESS, Pennington Research Center, Louisiana.
Department of Food and Nutritional Sciences, 204 Campbell Hall, Tuskegee University, Tuskegee, AL 36088
Phone: 334-727-8162, Fax: 334-727-8493, E-mail: email@example.com