Carol J. Lammi-keefe
Nutrition and Food Sciences
Louisiana State University
United States of America
Carol Lammi-Keefe is Alma Beth Clark Professor in the newly merged School of Nutrition & Food Sciences, a unit formed from the former Division of Nutrition in the School of Human Ecology, where she headed the Division of Nutrition (August 2006-August 2013), and the Department of Food Science. During this transition she continues to provide leadership to the nutrition unit, teach, and conduct her scholarly work which is focused on the mother-infant dyad and nutrient effects, specifically omega-3 fatty acids.
Mother-infant dyad and nutrient effects, specifically omega-3 fatty acids
Drewery, Merritt & V. Gaitán, A & Thaxton, C & Xu, W & Lammi-Keefe, Carol. (2016). Pregnant Women in Louisiana Are Not Meeting Dietary Seafood Recommendations. Journal of Pregnancy. 2016. 1-9. 10.1155/2016/1853935.
Xu, Wenqing & Cater, Melissa & Gaitan, Adriana & Drewery, Merritt & Gravois, Rebecca & Lammi-Keefe, Carol. (2017). Awareness of Listeria and High-Risk Food Consumption Behavior among Pregnant Women in Louisiana. Food Control. 76.
Drewery, Merritt & B. Spedale, Steven & Lammi-Keefe, Carol. (2017). Modulation of heart rate and heart rate variability by n-3 long chain polyunsaturated fatty acids: Speculation on mechanism(s). Medical Hypotheses. 107.