学院教职员

教学人员

翁家俊博士

Dr. Tony Ka-chun YUNG

PhD (CUHK), MND (U Sydney), BSc (CUHK), APD (Australia),

MSDA (Australia), AN (Australia)

讲师

电邮: yungtony@cuhk.edu.hk

个人简介

翁博士于香港中文大学获得公共卫生哲学博士学位,其博士论文课题为研究癌症患者的食物回避行为。翁博士在悉尼大学获得了饮食与营养学硕士学位,并在澳大利亚注册成为认证营养师,同时他也是一名运动营养师及认证营养学家。在加入中大公共卫生学院之前,翁博士在格兰瑟姆医院担任临床营养师。他也曾在公共卫生学院担任健康促进主任和社区营养师,负责促进营养健康。自2008年起,翁博士担任公共卫生学院的讲师,负责有关公共卫生营养方面的教学和研究工作。

研究方向

  • 营养流行病学

  • 弱势群体的饮食行为 (如药物成瘾与癌症患者)

  • 基于环境(包括农村地区)的健康促进

  • 食品安全

部份学术文章

  1. Yung TKC, Mok RHY (2020) Prevalence of Overconsumption of Salt and its Determinants – The Case of Southwestern Rural China. International Journal of Nutrition. 2020, 5(1), pp. 30-42. DOI: 10.14302/issn.2379-7835.ijn-20-3162

  2. Yung TKC, Lau JTF (2019) Comparing nutrient intake and body weight status amongst adolescent substance users, institutionalised abstainers and never users. Food and Nutrition Research. 2019, 63: 3634 - https://doi.org/10.29219/fnr.v63.3634

  3. Yung TKC, Jiang R, Sou EKL (2019) Health and Lifestyle of University Freshmen: A Cross-Border Comparison among three Cities in China. Biomedical Journal of Scientific and Technical Research. 18(4)-2019. BJSTR. MS.ID.003175. DOI: 10.26717/BJSTR.2019.18.003175

  4. Chan EYY, Lam HCY, Lo ESK, Tsang SNS, Yung TKC, Wong CKP. (2019) Food-related Health Emergency-disaster Risk Reduction in Rural Ethnic Minority Communities: A Pilot Study of Knowledge, Awareness and Practice of Food Labelling and Salt-intake Reduction in a Kunge Community in China. International Journal of Environmental Research and Public Health 2019, 16(9), 1478; https://doi.org/10.3390/ijerph16091478

  5. Ho, JYE, Chan EYY, Lam HCY, Yeung MPS, Wong CKP, Yung TKC. (2019) Is “Perceived Water Insecurity” Associated with Disaster Risk Perception, Preparedness Attitudes, and Coping Ability in Rural China? (A Health-EDRM Pilot Study). International Journal of Environmental Research and Public Health 2019, 16(9), 1254; https://doi.org/10.3390/ijerph16071254

  6. Yung TKC, Kim JH, Leung SF, Yeung RMW, Poon ANY, Au EWC, Lau JTF. (2019) Food Avoidance Beliefs and Behaviors Among Chinese Cancer Patients: Validation of a New Measurement Tool. Journal of Nutrition Education and Behavior. Vol 51(2):162-172.doi: 10.1016/j.jneb.2018.07.009.

  7. Chan EYY, Lam HCY, Chung PPW, Huang Z, Yung TKC, Ling KWK, Chan GKW, Chiu CP. (2018) Risk perception and knowledge in fire risk reduction in a Dong minority rural village in China: A Health-EDRM education intervention study. International Journal of Disaster Risk Science. 9(3): 306-318. doi:10.1007/s13753-018-0181-x

  8. Peltzer K, Pengpid S, Yung TKC, Aounallah-Skhiri H, Rehman R. (2015) Comparison of health risk behavior, awareness, and health benefit beliefs of health science and non-health science students: An international study. Nursing and Health Sciences. Vol 18, Issue 2, pp. 180–187

  9. Griffiths Sian Meryl; Wong Ho Cheuk Alvin; Kim Jean Hee; Yung TKC and LAU Tak Fai Joseph. (2011) "Author Response to Influence of Country of Study on Student Responsiveness to the H1N1 Pandemic". Public Health vol.125 no.10, pp.739–740. 2011.10.

  10. Yung TKC, Lee A, Ho M, Keung VMW, Lee JCK. (2010) Maternal influences on fruit and vegetable consumption of school children: Case study in Hong Kong. Maternal and Child Nutrition Vol 6, pp. 190–198

Last Updated: 22 July 2020

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