Helen Guthrie, who served for 40 years as a Penn State faculty member, including 14 years as head of the nutrition department, passed away on Feb. 24. She was 92.
The bacteria in your gut do more than simply help digest your food. The microorganisms living in your digestive tract can also influence your overall health.
High school students may prefer seasoned vegetables more than plain, according to Penn State researchers who hope that this will lead to students liking and eating more veggies, and result in less food waste in school.
Black and Hispanic U.S. adults are half as likely as whites to drink tap water and more than twice as likely to drink bottled water, according to a recent Penn State analysis. The findings support past research that indicates that minorities and more vulnerable populations have a higher distrust of tap water in America, and that those who instead consume bottled water are at greater risk of health issues and financial burdens.
Penn State researchers have found that after going through a training program designed to help people control portion sizes, participants still ate larger portions but chose healthier foods, lowering their calorie intake.
Emily Seiger, a community, environment and development major in the College of Agricultural Sciences, is gaining insight into problems related to food safety, hygiene and food security around the world.
Penn State has announced the appointment of Kayla Matrunick as assistant athletic director for Performance Nutrition Services. In her role with the Nittany Lions, Matrunick is charged with overseeing all aspects of performance nutrition for approximately 800 student-athletes across 31 programs.
This semester Alison Gernand’s Community Nutrition class participated in the Backpack Program of the Centre County YMCA, which provides backpacks of food for the weekend to children that are on free/reduced lunch and low-income families.
Eating peanuts with a high-fat meal can improve cardiovascular health. Researchers say that peanuts blunt a spike in triglycerides that normally accompany meals. That spike causes the arteries to stiffen and, over time, increases the risk of cardiovascular diseases that can lead to heart failure and stroke.
Fourth-year medical students at Penn State College of Medicine can now participate in a culinary medicine course to learn cooking and nutrition basics, which they can then pass on to patients.
Penn State’s Center for Childhood Obesity Research has received additional Supplemental Nutrition Assistance Program Education (SNAP-Ed) funding and will expand its nutrition program to reach more children and their families in underserved populations.
University Health Services, a unit of Student Affairs, is currently seeking undergraduate students to participate in HealthWorks, a student peer education and outreach program that promotes health topics at University Park.
If the resolve for your New Year's healthy weight loss resolution is already starting to crack, you may want to watch this week’s Penn State Facebook Live session. Penn State researcher Penny Kris-Etherton will talk about research on how canola oil and a healthy diet may lead to weight loss at noon on Jan. 18 via the Penn State Facebook page.