Sheau Ching Chai

Dr. Sheau Ching Chai is an Associate Professor and Registered Dietitian who earned her PhD from Florida State University. Before joining the faculty at the University of Delaware, Dr. Chai completed her postdoctoral training at the Nutrition Research Institute at the University of North Carolina at Chapel Hill.

As the Director of the Nutrition and Health Research Laboratory, Dr. Chai’s research primarily investigates the role of functional foods (foods and food components that provide a health benefit beyond basic nutrition) and dietary supplements in preventing and reducing age- and nutrition-related chronic diseases such as cardiovascular disease, osteoporosis, and cognitive decline. Her research also explores the links between inflammation, oxidative stress, and chronic conditions in humans. 

Dr. Chai has conducted several dietary intervention studies involving older adults and postmenopausal women. Her research findings have shown that several plant-derived foods and compounds can reduce the risks of cardiovascular disease, bone loss, and cognitive decline.

Courses

• HBNS 305 Nutrition in the Lifespan
• HBNS 350 Nutrition and Aging
• HBNS 400 Macronutrients
• HBNS 468 Senior Special Topics
• HBNS 611 Advanced Macronutrient Metabolism
• HBNS 640 Advanced Nutrition and Aging

Current Research Projects

• Chai SC (MPI) & Lu X. Resveratrol for the prevention of bone loss in postmenopausal women. Funding source: The National Institute of Health
• Chai SC (PI), Edwards DG & Farquhar WB. The effects of wild blueberry consumption on cognition and cardiovascular health in healthy older adults. Funding source: The Wild Blueberry Association of North America
• Chai SC (PI), Patterson F & Edwards DG. Effects of tart cherry consumption on cardiovascular and sleep health in postmenopausal women. Funding source: The Cherry Industry Administrative Board