Oak-Hee Park, Ph.D., RD.
5605 86th Street, Lubbock, TX 79424
•Cell: (806) 470-7001 •E-mail: oak-hee.park@ttu.edu
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A. Education
2010
Ph.D., Hospitality Administration-Foodservice Management, Texas Tech University
2004
M.S., Restaurant, Hotel, & Institutional Management, Texas Tech University
2001
M.S., Food Science & Nutrition, Hallym University, South Korea
2000
Intensive English Institute, University of Illinois at Urbana-Champaign
1998
B.A., Food Science & Nutrition, Hallym University, South Korea
B. Positions and Honors
Positions:
Feb. 2014Senior Research Associate, Research Office, College of Human Sciences,
Texas Tech University
2011- Jan. 2014 Post-doctoral Research Associate, Research Office, College of Human
Sciences, Texas Tech University
2004-2005
Graduate Teaching Assistant, Department of Nutrition, Hospitality, &
Retailing, Texas Tech University
2002-2004
Graduate Research Assistant, Department of Nutrition, Hospitality &
Retailing, Texas Tech University
1998-2001
Graduate Research Assistant, Department of Food Science & Nutrition,
Hallym University, South Korea
1997
Dietetic Internship & Meal Service Manager, Kangwon National Hospital,
South Korea
1996-1997
Undergraduate Research Assistant, Department of Food Science & Nutrition,
Hallym University, South Korea
Honors:
2011
2006
2005- 2008
1998-2001
1995-1998
Appointed as a Graduate Students Highlight, Graduate School, Texas
Tech University
National Foodservice Management Internship, National Association of
College and University Food Services
Jack & Vivian Broyles Scholarship, Texas Tech University
Brain Korea 21th Scholarship, Hallym University, South Korea
Outstanding Undergraduate Scholarship, Hallym University, South
Korea
C. Professional Certification/License
1. ServSafe® Food Protection Manager Certification (USA, 2013)
2. Hazard Analysis and Critical Control Point (HACCP) Implication & Management (Texas
Tech University, 2001)
3. Registered Dietitian (South Korea, 1998)
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D. Peer-Reviewed Publications
1. Oak-Hee Park, Linda C. Hoover, Tim H. Dodd, & Du Feng, “Knowledge, health
consciousness, and functional foods consumption behavior: The Foodservice Perspectives”,
Journal of Hospitality and Tourism Research (First Revision).
2. Oak-Hee Park & Linda C. Hoover, “Functional food consumption behavior: Application of
the Protection Motivation Theory and consumer segmentation”, Food Quality and
Preference (Under Review).
3. Oak-Hee Park & Linda C. Hoover, “The Utility of Theory of Planned Behavior to explore
college students’ functional food consumption behavior”, British Food Journal (In
Preparation).
4. Oak-Hee Park & Linda C. Hoover, “Impact of nutritional knowledge on functional food
consumption behavior: De we use right knowledge measures?” British Food Journal (In
Preparation).
E. International Conference Presentations & Proceedings
1. Oak-Hee Park & Linda Hoover (2013). Functional Foods and Consumers’ Consumption
Behavior: Adaptation of Protection Motivation Theory. The 6th China Medical Biotech
Forum, Shenzhen, China, 6, 251-252 (Invited Presentation).
2. Oak-Hee Park, Linda Hoover, Tim Dodd, Lynn Huffman, & Du Feng (2011). The use of the
Modified Protection Motivation Theory to explore adult consumers’ functional foods
consumption behavior. 16th Annual Graduate Education and Graduate Students Research
Conference in Hospitality and Tourism, Houston, TX., USA.
3. Oak-Hee Park, Linda Hoover, Tim Dodd, Lynn Huffman, & Du Feng (2011). The
effectiveness of the Modified Expanded Rational Expectations Model to explore adult
consumers’ functional foods consumption behavior. 16th Annual Graduate Education and
Graduate Students Research Conference in Hospitality and Tourism, Houston, TX., USA.
4. Oak-Hee Park, Tim Dodd, Lynn Huffman, & Linda Hoover (2010). Functional foods and
adult consumers’ consumption behavior: Adaptation and comparison of theoretical models.
15th Annual Graduate Education and Graduate Students Research Conference in Hospitality
and Tourism, Las Vegas, USA.
5. O. Park, L. Thompson, J. Boyce, & L. Hoover (2006). Quality and consumer acceptability
of frozen cantaloupes. Institute of Food Technologists Annual Meeting & Food Expo,
Florida, USA.
6. Oak-hee Park, Linda C. Hoover, Leslie D. Thompson, Kenny Wu, & Yahui Shih (2003).
Quality and consumer acceptability of frozen cantaloupe. Eighth Annual Graduate
Education and Graduate Students Research Conference in Hospitality and Tourism, 8, 541542.
7. Yahui Shih, Leslie D. Thompson, Linda C. Hoover, & Oak-hee Park (2003). The impact of
initial chilling of cantaloupe on shelf life: a back of the house issue. Eighth Annual Graduate
Education and Graduate Students Research Conference in Hospitality and Tourism, 8, 608609.
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F. Conference Presentations in TTU
1. Kari Bunting, Jeong Kim, & Oak-Hee Park (2014). A nutrition intervention for
community-family cooking program: Let’s cook, eat, and talk. Texas Tech
Undergraduate Research Conference 2014.
2. Julie Jun & Oak-Hee Park (2014). Assessing the local food environment in the east
Lubbock area. Texas Tech Undergraduate Research Conference 2014.
G. Teaching Experience
1. Special Topics in Hospitality: Food and Nutrition (RHIM 3330): Lecture (2013- current,
TTU)
 Teach fundamentals of nutrition and foods, nutrition and health with an
emphasis on marketing healthy menus, and managing food and nutrition
services in hospitality
 New course for RHIM students to encourage them to employ food and
nutrition knowledge into managerial practices in the hospitality world
2. Sensory Evaluation of Food (F&N 5301): Lab class (2005, TTU)
 Teach various methodology of sensory evaluation of food products
 Supervise students’ projects regarding different types of sensory tests, data
analysis, & write journal reports
3. Experimental Methods with Foods (F&N 4360): Lab class (2004, TTU)
 Provide important food production considerations through conducting lab
experiments
 Discuss current topics in the food science, dietetics, & the foodservice industry
 Supervise & evaluate students’ projects
H. Research Experience
1. Community Nutrition and Food Environment Study (2013- current): U.S. Department
Education Grant Program
 Investigate food availability, accessibility, and affordability for healthy food
choices in underserved population areas in Texas by using Geographic
Information System
 Provide nutrition education interventions to assess family’s healthy eating
behavior changes by using quantitative and qualitative measurements
 Examine high school students’ job readiness and food safety knowledge through
food safety education intervention
 Role: Co-PI
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2. Consumers’ Food Preference and Eating Behavior
 Functional Foods and Adult Consumers’ Consumption Behavior: Adaptation and
Comparison of Theoretical Models (2007- current): Granted dissertation seed
grant from Department of NHR, Texas Tech University
o To examine adult consumers’ functional foods consumption behavior
using different cognitive behavioral models including Protection
Motivation Theory, Expanded Rational Expectations’ Model, and TPB,
and TRA
o Role: PI
 Quality and Consumer Acceptability of Frozen Cantaloupe (2002-2004): Texas
Higher Education Coordinating Board Grant Program
o Investigated the frozen quality of cantaloupe and consumer’s preference
regarding frozen and fresh cantaloupe products by using sensory
evaluation (trained panels & consumers’ evaluations) method and
instrumental measurements
o Role: Graduate Research Assistant
3. Menu Engineering and Product Development
 Asian Menu Development & Production for a University Foodservice Setting
(2006-2007): Funded by Illinois State University- Dining Services
o Developed Asian Food Menu Items (e.g., Korean, Thai, and Indian) and
Production Methods for Dining Service at Illinois State University:
Conducted University Student’s Satisfaction Survey about the Asian
menus
o Role: PI
 Menu Development & Nutrition Analysis for Hospital Menu (1997)
o Role: Dietetic intern and part time meal service manager
4. Functional Foods and Health Effects
 Functional Food Products for Diabetes & Hypertension Patients (1996-2001):
Funded by Ministry of Agriculture, Food and Rural Affairs (South Korea)
o Investigated effects of raw and heat-treated starches on in vitro
digestibility and in vivo Glycemic Response: Role: Graduate Research
Assistant (1999 & 2001)
o Examined the health effect of inulin from Helianthus Tuberosus L.: Role:
Undergraduate Research Assistant (1996-1998)
I. Research Methods & Statistic Skills
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Survey & Measurement Design
Focus Group & Observation Study
Experimental Design
SAS, SPSS, & Structural Equation Modeling
Qualtrics
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J. Research Grant Activity
1. 2013 Bill & Melinda Gates Foundation; Co-PI; One Health System: Healthy
Environment, Animals, and Family; 1.5 year project (12/01/2013- 05/31/2015): Total
Amount Requested: $100,000 (Not Funded)
2. 2012 U. S. Department of Education; East Lubbock Promise Neighborhood; 5 year
project (Funded); Co-PI; Family & Community Environment for Healthy Food Choices:
(20% effort for 12 months = $10,817 for 5years)
3. 2012 USDA-NIFA; Co-PI; Navigating the Transition between Early and Late
Adolescence: Mapping How Cognitive Emotional, and Behavioral Complexity Develop
and Influence Decision-Making in Middle School Students; 5 year project (09/01/2012 –
08/31/2015): Total $ requested: $724,577 (Not Funded)
4. 2011 Robert Wood Johnson Foundation; Co-PI; Adolescents, Body Image, and the
Obesity Epidemic: A Mixed-Methods Exploration: Concept paper submitted (Not Funded)
K. Research/Grant Administration
Certification & Training
1. The National Institutes of Health, Web-based Training Course “Protecting Human
Research Participants”, Certification Number-858938 (NIH, 2012)
2. Cayuse Training, Office of Research, Texas Tech University (TTU, 2012)
3. Professional Grant Development Workshop (Grant Writing Center, 2011)
4. National Science Foundation Regional Grant Conference (NSF, 2011)
5. Financial Research Administration and Compliance Workshop (Texas Tech
University/Texas Tech Health Science Center, 2011)
6. Grant Management Workshop (Teaching, Learning & Professional Development Center,
Texas Tech University, 2011)
Research Admiration Experience
1. Writing and Preparation of IRB
2. Budget Preparation and Review of Proposals
3. Assist in the Management of Research Teams
4. Research Event Management including students’ research presentations, proposal
development meetings, and on-site visitation for research events
5. Development of Research Websites
6. Provide Funding Opportunity to the Faculty and Research Teams
7. Provide Research Data Analysis for Proposal Submissions
L. Research Service
1. TTU Undergraduate Conference Judge (2011- 2013)
2. TTU Graduate Conference Judge (2011- current):
Arts and Humanities Graduate Student Research Competition
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Graduate School-Graduate Students Research Poster Competition
3. Advise Graduate Students’ Research Design
4. Ad hoc Reviewer of TTU Arts and Humanities Graduate Student Research Competition
(2011, 2012, & 2014)
5. Obesity Research Cluster Committee Member, TTU (2013-current)
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