Seven key measures of heart health may help predict future risk of cardiovascular disease, according to researchers. They added that improving these measures also may help decrease the risk of CVD in the future.
Catharine Ross has been named head of the Department of Nutritional Sciences. Ross, professor of nutritional sciences and physiology and holder of the Dorothy Foehr Huck Chair in the Department of Nutritional Sciences, has served in the department for 21 years.
Researchers from Penn State, the University of Minnesota, and the University of Rochester Medical Center will be studying omega-3 fatty acids, which may lead to groundbreaking treatments in heart disease.
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.
Childhood obesity rates have more than doubled in the last 30 years, with pre-adolescence emerging as a critical window for preventing excess weight gain. In a new Penn State project, researchers are investigating why some children are more prone to weight gain than others, by studying how children’s brains respond to food portion size.
The Penn State Alumni Association's Huddle with the Faculty series kicks off its 24th season Sept. 3 as Connie Rogers, an associate professor in Penn State's Department of Nutritional Sciences, will lead a talk titled, "Lifestyle Practices for Cancer Prevention: Diet and Exercise Do Matter!" Huddle with the Faculty takes place at The Nittany Lion Inn on the Saturday morning of each home football game during the 2016 season.
Most children overeat significantly when served large portions of calorie-dense popular foods, according to a Penn State study. The results suggest that manipulating calorie content and portion size can substantially reduce children's overall caloric consumption.
Green tea is touted for its many health benefits as a powerful antioxidant, but experiments in a laboratory mouse model of inflammatory bowel disease suggest that consuming green tea along with dietary iron may actually lessen green tea's benefits.
An excess of bacteria in the gut can change the way the liver processes fat and could lead to the development of metabolic syndrome, according to health researchers.
Zinc plays an important role in a woman's ability to successfully breast-feed her child, according to health researchers.
Spices and herbs are rich in antioxidants, which may help improve triglyceride concentrations and other blood lipids, according to Penn State nutritionists.
Increasing the amount of omega-3s in your diet, whether from fish or flax, will likely decrease your risk of getting heart disease, according to Penn State nutritionists.
Zinc is one of the most important micronutrients in breast milk: Infants need large quantities of it during the first months of their lives to support growth, immune function, and cognitive development. Yet despite zinc's importance, pediatricians aren't trained to detect the symptoms of its deficiency. Now Shannon Kelleher and her colleagues may have found a way to recognize women who are at risk of having low milk zinc levels. The team has identified a mutation in a particular zinc transporter -- called ZnT2 -- that cause defects in the milk-secreting mammary epithelial cells.
People eat more breakfast cereal, by weight, when flake size is reduced, according to Penn State researchers, who showed that when flakes are reduced by crushing, people pour a smaller volume of cereal into their bowls, but still take a greater amount by weight and calories.
A special, reduced-fee edition of "Home Chef: The Basics" will be offered to Penn State students from 5:30-9:30 p.m. Friday, Jan. 31, in the Foods Lab (7 Henderson Building). The cost of the course is $40 per student and includes instruction, a recipe manual and a meal.
