Devina Wadhera is currently a Faculty Associate at the College of Integrative Sciences and Arts and is the lead evaluator for the Arizona WIC program at Arizona Department of Health Services. Before this, she was Clinical Assistant Professor at Arizona State University where she administered and taught psychology courses for the undergraduate counseling and psychology degree programs. She earned a dual degree, a B.S. in Nutrition and B.A. in Psychology from Indiana University of Pennsylvania in 2007. She then moved to Arizona State University and earned a PhD in psychology in 2013. Her research interests are focused on increasing the consumption of healthy foods in children and adults. She has authored 14 papers in scientific, peer-reviewed journals and presented in numerous national and international conferences. As the Chairperson of the National WIC Association, she leads the research and evaluation efforts for all WIC programs in the country.
Safan, M., Murillo, A.L., Wadhera, D., & Castillo-Chavez, C. (2018). Modeling the diet dynamics of children: the roles of socialization and the school environment. Letters in Biomathematics, 5 (1), 275-306. doi: https://doi.org/10.1080/23737867.2018.1552543
Wadhera, D., Wilkie, L.M. & Capaldi-Phillips, E.D. (2018). The rewarding effects of number and surface area of food in rats. Learning & Behavior, 46(3), 242-255. https://doi.org/10.3758/s13420-017-0305-y
Murillo, A. L., Safan, M., Castillo-Chavez, C., Capaldi-Phillips, E. D., & Wadhera, D. (2015). Modeling eating behaviors: the role of environment and positive food association learning via a ratatouille effect. doi: arXiv preprint arXiv:1601.03419
Wadhera, D., Capaldi-Phillips, E.D., & Wilkie, L. (2015). Teaching children to like and eat vegetables. Appetite, 93, 75-84. doi: https://doi.org/10.1016/j.appet.2015.06.016
Wadhera, D., Capaldi Phillips, E.D., Wilkie, L., & Boggess, M. (2015). Perceived recollection of frequent exposure to foods in childhood is associated with adulthood liking. Appetite, 89 (1), 22-32. doi: https://doi.org/10.1016/j.appet.2015.01.011
Capaldi-Phillips, E.D, & Wadhera, D. (2014). Associative conditioning can increase liking for and consumption of Brussels sprouts in 3-5-year-old children. Journal of the Academy of Nutrition and Dietetics, 114(8), 1236-1241. doi: https://doi.org/10.1016/j.jand.2013.11.014
Wadhera, D. & Capaldi-Phillips, E.D. (2014). A review of visual cues associated with food on food acceptance and consumption. Eating Behaviors, 15(1), 132-143. doi: https://doi.org/10.1016/j.eatbeh.2013.11.003
Wilkie, L.M., Capaldi-Phillips, E.D., & Wadhera, D. (2014). Sodium chloride suppresses bitterness only when plain vegetables are perceived as highly bitter. Chemosensory Perception, 7, 10-22. doi: https://doi.org/10.1007/s12078-013-9159-7
Wilkie, L.M., Capaldi Phillips, E.D., & Wadhera, D. (2013). Sucrose and non-nutritive sweeteners can suppress the bitterness of vegetables independent of PTC taster phenotype. Chemosensory Perception, 6, 127-139. doi: https://doi.org/10.1007/s12078-013-9151-2
Wadhera D. & Capaldi, E.D. (2012). Categorization of foods as “snack” and “meal” by college students. Appetite, 58, 882-888. doi: https://doi.org/10.1016/j.appet.2012.02.006
