學院教職員

​教學人員

翁家俊博士

Dr. Tony Ka-chun YUNG

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

MSDA (Australia), AN (Australia)

電郵: yungtony@cuhk.edu.hk

 

 

個人簡介

翁博士於香港中文大學獲得公共衞生哲學博士學位,其博士論文課題為研究癌癥患者的食物回避行為。翁博士在悉尼大學獲得了飲食與營養學碩士學位,並在澳洲註冊成為註冊營養師,同時他也是一名運動營養師及註冊營養學家。在加入中大公共衞生學院之前,翁博士在格蘭瑟姆醫院擔任臨床營養師。他也曾在公共衞生學院擔任健康促進主任和社區營養師,負責促進營養健康。自2008年起,翁博士擔任公共衞生學院的講師,負責有關公共衞生營養方面的教學和研究工作。

研究方向

  • 營養流行病學

  • 弱勢群體的飲食行為 (如藥物成癮與癌癥患者)

  • 基於環境(包括農村地區)的健康促進

  • 食品安全

部份學術文章

  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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