Gray, Heewon L. (hl2001)Skip to content Skip to main navigation
B.S., Seoul Women’s University
M.S., M.Ed., Ph.D., Columbia University
Obesity prevention in children and adolescents; determining factors associated with eating habits and obesity in children, especially within diverse populations; dissemination and implementation research in health; nutrition and eating behaviors in children with autism spectrum disorder (ASD).
Gray, H.L. & Chiang, H. (2017). Mealtime behaviors of Chinese American children with autism spectrum disorder, Journal of Autism and Developmental Disorders, Manuscript in press.
Gray, H.L., Contento, I.R., Koch, P.A., & Di Noia, J. (2016). Mediating mechanisms of theory-based psychosocial determinants on behavioral changes in a middle school obesity risk reduction curriculum intervention, Choice, Control & Change, Childhood Obesity, 12(5): 348-359.
Gray, H.L., Koch, P.A., Contento, I.R., Bendelli, L.N., Ang, I., & Di Noia, J. (2016). Validity and reliability of behavior and theory-based psychosocial determinants measures, using audience response system technology in urban upper-elementary schoolchildren. Journal of Nutrition Education and Behavior, 48(7), 437-452.
Gray, H.L., Burgermaster, M., Tipton, E., Contento, I.R., Koch, P., DiNoia, J., & Islas, A. (2016). Intraclass correlation coefficients for obesity indicators and energy balance related behaviors among New York City public elementary schools. Health Education & Behavior, 43(2): 172-181.
Gray, H.L., Contento, I.R., & Koch, P. (2015). Linking implementation process to intervention outcomes in a middle school obesity prevention curriculum, 'Choice, Control and Change'. Health Education Research, 30 (2): 248-261.
Lee, H., Contento, I.R., & Koch, P. (2013). Using a systematic conceptual model for a process evaluation of a middle school obesity risk-reduction nutrition curriculum intervention: Choice, Control & Change. Journal of Nutrition Education and Behavior, 45(2), 126-136.
Lee, H. & Keller, K.L. (2012). Children who are pressured to eat at home consume fewer high-fat-foods in laboratory test meals. Journal of the Academy of Nutrition and Dietetics, 112 (2), 271-275.