Wayne W. Campbell, Ph.D. Professor Foods and Nutrition
Purdue University 1264 Stone Hall 700 W. State Street West Lafayette, IN 47907-2059 Phone: (765)494-8236 Fax: (765)494-0674 Email: campbellw@purdue.edu
EDUCATION BACKGROUND
B.S. in Nutritional Sciences at University of Delaware in 1984
M.S. in Nutritional Sciences at University of Maryland in 1987
Ph.D. in Nutritional Sciences at Tufts University in 1993
Post-Doc. in Nutrition/Exercise/Aging at The Pennsylvania State University in 1997
AWARDS AND HONORS
2000
Presidential Citation for Outstanding Achievement
University of Delaware
2005
Seeds for Success Award for Research Grantsmanship
Purdue University
2008
University Scholar
Purdue University
2009
Undergraduate Honors Mentor Award, College of Consumer and Family Sciences
Purdue University
DISCOVERY
Our research interests include basic and applied human nutrition and exercise studies on protein, carbohydrate and energy metabolism, dietary protein and energy requirements, body composition, obesity, weight loss, muscle strength, and muscle function with special emphasis on aging. We are also interested in how nutrition, exercise, and aging impact appetite and ingestive behaviors. Our recent research suggests that older people who habitually consume the Recommended Dietary Allowance for protein experience subtle declines in skeletel muscle size. Thus we seek to find the optimal protein intake for older and elderly people to consume. Our research also focuses on how protein metabolism, body composition, and glucose metabolism change in older people with changes in protein intake, body weight, and exercise (especially strength training). We are also interested in evaluating the effectiveness of compounds that are promoted to have ergogenic properties (e.g. whey protein). The potential importance of the physical form of food (e.g. liquid versus solid) on appetite, ingestive behaviors, energy balance, and body weight control is also of great interest to our research team.
Our research includes the use of traditional metabolic balance techniques (with strict dietary control possible in a metabolic research kitchen), stable isotope infusion techniques (to measure in vivo amino acid turnover and incorporation into muscle tissues), body composition (plethysmography, dual x-ray absorptiometry, deuterium oxide dilution, magnetic resonance imaging), the muscle biopsy technique (to obtain small samples of human skeletal muscle), and indirect calorimetry (to measure resting and exercise energy expenditure). We also highly value collaboration within and outside of Purdue to expand our interests, expertise, and research capabilities. Discovery Publications (selected)
Leidy HJ, Bossingham MJ, Mattes RD, Campbell WW. Increased dietary protein consumed at breakfast leads to an initial and sustained feeling of fullness during energy restriction compared to other meal times. Br J Nutr 101:798-803, 2009.
Iglay HB, Apozan JW, Gerrard DE, Eash JK, Anderson JC, Campbell WW. Moderately increased protein intake predominantly from egg sources does not influence whole body, regional, or muscle composition responses to resistance training in older people. J Nutr, Health Aging 13:108-114, 2009.
Mattes RD and Campbell WW. Effects of food form and timing of ingestion on appetite and energy intake in lean young adults and in young adults with obesity. J Am Diet Assoc 109:430-437, 2009.
Campbell WW, Haub DM, Wolfe RR, Ferrando AA, Sullivan DH, Apolzan JW, Iglay HB. Resistance training preserves fat-free mass without impacting changes in protein metabolism after weight loss in older women. Obesity 17:1332-9, 2009.
Apolzan JW, Flynn MG, McFarlin BK, Campbell WW. Age and physical activity status effects on appetite and mood state in older humans. Appl Physiol Nutr Metab 34:203-211, 2009.
Stull AJ, Wood KV, Thyfault JP, Campbell WW. Effects of acute pinitol supplementation on plasma pinitol concentration, whole body glucose tolerance, and activation of the skeletal muscle insulin receptor in older humans. Horm Metab Res 41:381-386, 2009.
Stull AJ, Apolzan JW, Thalacker-Mercer AE, Iglay HB, Campbell WW. Liquid and solid meal replacement products differentially affect postprandial appetite and food intake in older adults. J Am Diet Assoc 108:1226-1230, 2008.
Weinheimer EM, Martine BR, Weaver CM, Welch JM, Campbell WW. The effect of exercise on water balance in premenopausal physically active women. J Am Diet Assoc 108:1662-1667, 2008.
Campbell WW, Johnson CA, McCabe GP, Carnell NS. Dietary protein requirements of younger and older adults. Am J Clin Nutr 88:1322-1329, 2008.
Books, Chapters, and Monographs Publications
Paddon-Jones D, Short KR, Campbell WW, Volpi E, Wolfe RR. Role of dietary protein in the sarcopenia of aging. Am J Clin Nutr 87(suppl):1562S-1566S, 2008.
Thalacker-Mercer AE, Campbell WW. Dietary protein intake affects albumin fractional synthesis rate in younger and older adults equally. Nutr Rev 66(2):91-05, 2008
Campbell WW. Synergistic use of higher-protein diets or nutritional supplements with resistance training to counter sarcopenia. Nutrition Reviews 65(9):416-422, 2007.
Campbell WW and Leidy HJ. Dietary protein and resistance training effects on muscle and body composition in older persons. J Am Coll Nutr 26(6):696S-703S, 2007.
Campbell WW, NS Carnell, and AE Thalacker. Protein metabolism and requirements. Chapter 2 in Geriatric Nutrition: The Health Professional’s Handbook, 3rd edition. Ronni Chernoff, editor. Jones and Bartlett Publishers, Inc., Sudbury, Massachusetts. 2006.
Campbell WW. Exercise. In: Present Knowledge in Nutrition, 9th edition. Editors: BA Bowman and RM Russell. International Life Sciences Institute Press, Washington, DC, 2006.
Venderley AM and Campbell WW. Vegetarian diets: nutritional considerations for athletes. Sports Medicine 36(4):293-305, 2006.
Castellanos VH, M Litchford, and WW Campbell. Modular protein supplements and their application to long term care. Nutrition in Clinical Practice 21:485-504, 2006.
LEARNING
Courses
Topics in Nutrition, Fitness, and Health (F&N 48800) - This course is designed to provide juniors and seniors in the nutrition, fitness, and health curriculum with a review of the current literature as it relates to their major. Specific information from previous courses in separate disciplines will be integrated to study the interrelationships between nutrition and exercise and their impact on physical performance and health. Concepts combining nutritional sciences and exercise physiology will be presented, and controversies in the current literature will be discussed.
Geriatric Nutrition (F&N 58000) - This course is designed to provide qualified undergraduate students in the Department of Foods and Nutrition and other health-related programs, and graduate students in the Interdepartmental Nutrition Program, the Gerontology Program, and other health-related programs, with an introduction to the topic of Geriatric Nutrition. Specific information from previous courses in separate disciplines will be integrated to study the interrelationships between nutrition and aging and their impact on health and well-being. Concepts combining nutritional sciences and geriatrics will be presented, and controversies in the current literature will be discussed.
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Contact Information
Foods and Nutrition Purdue University 700 W. State Street West Lafayette, IN 47907-2059
