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​Dr. Tony Ka-chun YUNG 翁家俊博士

Dr. Tony Ka-chun YUNG

翁家俊博士

PhD (CUHK), MND (U Sydney), BSc (CUHK), APD (Australia),

MSDA (Australia), AN (Australia)

Senior Lecturer

Email: yungtony@cuhk.edu.hk

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Biography

Dr. Tony Yung obtained his Doctor of Philosophy in Public Health from the Chinese University of Hong Kong, with a thesis topic on food avoidance behavior amongst cancer patients. He obtained his Master degree in Nutrition and Dietetics from the University of Sydney and registered as Accredited Practicing Dietitian in Australia. He is also a Sports Dietitian and Accredited Nutritionist. Before joining JCSPHPC, Dr. Yung practised in Grantham Hospital as a clinical dietitian. He also worked as a health promotion officer and community dietitian in JCSPHPC responsible for the promotion of nutritional health. From 2008 onward, Dr. Yung became a lecturer in the School responsible for teachings and researches related to nutrition aspect of public health. 

Research Interests

  • Nutrition Epidemiology

  • Diet behaviours of vulnerable populations e.g. drugs addicts and cancer patients

  • Setting based (include rural area) health promotion

  • Food security

Selected Publications

  1. Yung TKC, Mok RHY (2020) Prevalence of Overconsumption of Salt and its Determinants – The Case of Southwestern Rural China. International Journal of Nutrition. 2020, 5(1), pp. 30-42. DOI: 10.14302/issn.2379-7835.ijn-20-3162

  2. Yung TKC, Lau JTF (2019) Comparing nutrient intake and body weight status amongst adolescent substance users, institutionalised abstainers and never users. Food and Nutrition Research. 2019, 63: 3634 - https://doi.org/10.29219/fnr.v63.3634

  3. Yung TKC, Jiang R, Sou EKL (2019) Health and Lifestyle of University Freshmen: A Cross-Border Comparison among three Cities in China. Biomedical Journal of Scientific and Technical Research. 18(4)-2019. BJSTR. MS.ID.003175. DOI: 10.26717/BJSTR.2019.18.003175

  4. Chan EYY, Lam HCY, Lo ESK, Tsang SNS, Yung TKC, Wong CKP. (2019) Food-related Health Emergency-disaster Risk Reduction in Rural Ethnic Minority Communities: A Pilot Study of Knowledge, Awareness and Practice of Food Labelling and Salt-intake Reduction in a Kunge Community in China. International Journal of Environmental Research and Public Health 2019, 16(9), 1478; https://doi.org/10.3390/ijerph16091478

  5. Ho, JYE, Chan EYY, Lam HCY, Yeung MPS, Wong CKP, Yung TKC. (2019) Is “Perceived Water Insecurity” Associated with Disaster Risk Perception, Preparedness Attitudes, and Coping Ability in Rural China? (A Health-EDRM Pilot Study). International Journal of Environmental Research and Public Health 2019, 16(9), 1254; https://doi.org/10.3390/ijerph16071254

  6. Yung TKC, Kim JH, Leung SF, Yeung RMW, Poon ANY, Au EWC, Lau JTF. (2019) Food Avoidance Beliefs and Behaviors Among Chinese Cancer Patients: Validation of a New Measurement Tool. Journal of Nutrition Education and Behavior. Vol 51(2):162-172.doi: 10.1016/j.jneb.2018.07.009.

  7. Chan EYY, Lam HCY, Chung PPW, Huang Z, Yung TKC, Ling KWK, Chan GKW, Chiu CP. (2018) Risk perception and knowledge in fire risk reduction in a Dong minority rural village in China: A Health-EDRM education intervention study. International Journal of Disaster Risk Science. 9(3): 306-318. doi:10.1007/s13753-018-0181-x

  8. Peltzer K, Pengpid S, Yung TKC, Aounallah-Skhiri H, Rehman R. (2015) Comparison of health risk behavior, awareness, and health benefit beliefs of health science and non-health science students: An international study. Nursing and Health Sciences. Vol 18, Issue 2, pp. 180–187

  9. Griffiths Sian Meryl; Wong Ho Cheuk Alvin; Kim Jean Hee; Yung TKC and LAU Tak Fai Joseph. (2011) "Author Response to Influence of Country of Study on Student Responsiveness to the H1N1 Pandemic". Public Health vol.125 no.10, pp.739–740. 2011.10.

  10. Yung TKC, Lee A, Ho M, Keung VMW, Lee JCK. (2010) Maternal influences on fruit and vegetable consumption of school children: Case study in Hong Kong. Maternal and Child Nutrition Vol 6, pp. 190–198

Last Updated: 22 July 2020

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