Suk Y Oh is a Ph.D. holder from Colorado State University in Human Nutrition. Suk Y. Oh has conducted research in dietary fats and cholesterol metabolism in animals and human. His research focused on the effects of dietary fatty acids including omega-3 fatty acids on blood cholesterol levels and the risk of cardiovascular disease. His research uncovered individual variability in serum cholesterol levels in response to dietary cholesterol intake, namely the hyper- and hypo-responders. His research on omega-3 fatty acids resulted in developing omega-3 fatty acids rich eggs for the first time in the world. The research findings were well publicized in USA Today (5/4/89), New York Times, LA times, etc. Based on the research findings, he received 2 U.S. patents, one Canadian, and one Korean patent, respectively. He has published over 40 research articles and made numerous presentations at national and international meetings. In 1995, he was appointed as chairperson of Nutrition, Hospitality, and Fashion at SUNY Buffalo State. When the department was reorganized into Dietetics and Nutrition, Hospitality and Tourism, and Fashion Textile Technology, he continued as chair of the Dietetics and Nutrition department. Currently he is a Chair & Professor, Dietetics and Nutrition Dept, Buffalo State, SUNY.

Cholesterol and Fatty Acid Metabolism, Omega-3 Fatty Acids, Nutrition Education in School Children, Dietary Supplements