Prof. Dr. Keding Gudrun
Head of Chair
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Department of Nutritional Science Justus-Liebig-University Gießen Senckenbergstraße 3 D-35390 Gießen
Zeughaus, Room 413 (4th Floor, right-hand corridor) Tel +49 641 / 99 39304 Prof. Keding is a member of the editorial advisory board of the online journal Welternährung – Das Fachjournal der Welthungerhilfe |
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Research Interests
- The contribution of forgotten food crops to sustainable nutrition
- Sustainable food systems and food environments
- Nutrition education and health
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Nutrition-sensitive value chains, especially for fruits and vegetables
Projects
FEnDrylands: Sustainable Food Environment for Food and Nutrition Security in Eastern African Drylands - A Case Study of Opportunities and Boundaries in Turkana County, Kenya
Selected Publications
Keding GB, Sarfo J, Pawelzik E (2023) Healthy Diets from Sustainable Food Systems: Calculating the WISH Scores for Women in Rural East Africa. Nutrients 15: 2699. https://doi.org/10.3390/nu15122699
Sarfo J, Pawelzik E and Keding GB (2023) Fruit and vegetable processing and consumption: Knowledge, attitude, and practices among rural women in East Africa. Food Security, 15, 711–729. https://doi.org/10.1007/s12571-022-01343-3
Sarfo J, Pawelzik E, Keding GB (2022) Are processed fruits and vegetables able to reduce diet costs and address micronutrient deficiencies? Evidence from rural Tanzania. Public Health Nutrition 25(9), 2637–2650. https://doi.org:10.1017/S1368980022000982
Keding GB, Gramzow A, Ochieng J, Laizer A, Muchoki C, Onyango C, Hanson P and Yang RY (2021) Nutrition integrated agricultural extension – a case study in Western Kenya. Health Promotion International, daab142, https://doi.org:10.1093/heapro/daab142
Sarfo J, Pawelzik E, Keding GB (2021) Dietary patterns as characterized by food processing levels and their association with the health outcomes of rural women in East Africa. Nutrients 13(8): 2866. https://doi.org/10.3390/nu13082866
Kriesemer SK, Keding GB, Huluka AT, Dürr J (2021) Leafy Vegetables Under Shade? Performance, Consumer Acceptance and Nutritional Contribution of Cowpea (Vigna unguiculata (L.) Walp.) Leaves in the Yayu Coffee Forest Biosphere Reserve in Southwest Ethiopia. Sustainability, 13:2218. https://doi.org/10.3390/su13042218
Waswa LM, Jordan I, Krawinkel MB and Keding GB (2021) Seasonal Variations in Dietary Diversity and Nutrient Intakes of Women and Their Children (6–23 Months) in Western Kenya. Frontiers in Nutrition, 8:636872. https://doi.org/10.3389/fnut.2021.636872