Mary Amoako
The researcher's work integrates a comprehensive exploration of nutrition and health, emphasizing its profound impact on mental health and body composition across diverse populations. Through systematic reviews and thematic analyses, they examine gender differences in diet-related behaviors, the effects of burn injury on recovery, the role of antioxidant nutrients in wound healing, the relationship between dietary factors and mental health in traumatic individuals (e.g., burn injuries and post-pandemic stress), and the nutritional foundations of body weight. The researcher also investigates the link between dietary patterns and cognitive development, particularly in rural areas, employing methods like peanut plant studies to quantify fatty acid and mineral compositions while examining their effects on growth, cognition, and health outcomes. Furthermore, they highlight interventions that improve metabolic health by integrating diet education into maternal practices, such as exclusive breastfeeding. This work underscores the intricate role of nutrition in both physical and emotional well-being, offering insights into how dietary choices influence mental health trajectories and overall health outcomes.
Faculty Biography
Dr. Mary Adjepong is a lecturer at the Department of Biochemistry and Biotechnology. With a doctoral degree from Michigan State University, an MPhil in Human Nutrition and Dietetics from KNUST and a professional certification as a Registered Dietician from the Allied Health Professions Council, her research interests focus on improving health and nutrition outcomes among Ghanaians, through nutrition and lifestyle. She has conducted research on the causes of maternal mortality in Ghana and antioxidant nutrition among burns(thermally injured) patients. Her lab also studies various facets of chronic conditions (diabetes, hypertension, obesity, cardiovascular diseases, stunting, cognition deficits) and its intervention (prevention and treatment) in infants, children and adults.With her expertise in whole blood fatty acid and food analysis, she has conducted research studies on the role of fatty acids in growth and cognitive function in Ghanaian children. She is a founding member of the Ghana Academy of Nutrition and Dietetics where she serves as the committee member on the advocacy committee.
Blood donation and transfusion practices
Breastfeeding Practices and Influences
Burn Injury Management and Outcomes
Child Nutrition and Water Access
Cleft Lip and Palate Research
COVID-19 and Mental Health
Diet and metabolism studies
Eating Disorders and Behaviors
Edible Oils Quality and Analysis
Fatty Acid Research and Health
Food Security and Health in Diverse Populations
Nutritional Studies and Diet
Nuts composition and effects
Peanut Plant Research Studies
Department of Biochemistry and Biotechnology
Kwame Nkrumah University of Science and Technology