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A. Catharine Ross - Tokyo

Department head teaches, researches in Japan as part of Fulbright experience

4/30/18

A. Catharine Ross, professor of nutrition and physiology, and head of the Department of Nutritional Sciences, spent five months in Tokyo, Japan as a Fulbright lecturer and researcher. Ross taught an advanced nutrition course, gave lectures to graduate students on United States food policies and implications, and presented invited lectures at several universities and research institutes. She also conducted research on the traditional Japanese diet.

Jason Washington York

Late-Night Breakfast theme is super heroes and super villains

4/26/18

Is that Spiderman, Joker, Wonder Woman, Magneto, Batman, and Lex Luther in line at Rosie’s for the Late-night Breakfast at Penn State York? Attendees are encouraged to dress-up as their favorite super hero or super villain from 7:30 to 9:30 p.m. Monday, April 30 at this popular end-of-semester event. This free event will be held at Rosie’s in the Joe and Rosie Ruhl Student Community Center. Late-night breakfast is for members of the Penn State York community.

Bowen-Zheng

Nutritional sciences student to work at Penn State Student Farm this summer

4/9/18

Bowen Zheng, a nutritional sciences major, will work at the Student Farm at Penn State this summer to complete his undergraduate field experience. His roles will include learning about food production, applying his nutrition training to develop new materials for the farm, and teaching Community Supported Agriculture members and students in the dining commons about healthy eating and cooking.

white mushrooms

Mushrooms are full of antioxidants that may have anti-aging potential

11/9/17

Mushrooms have more ergothioneine and glutathione together than any other food. Both of these are important antioxidants that previous research has linked to anti-aging treatments and strategies. Researchers are also exploring whether the antioxidants play a role in brain health.

Jairam Vanamala

Grape-based compounds kill colon cancer stem cells in mice

6/19/17

A compound made from grape skins and grape seeds killed colon cancer stem cells in mice, according to researchers. The study, along with previous studies on the low incidence of colon cancer in populations that tend to eat plants, may also offer clues to the role that foods play in suppressing and treating cancer.

Pure

Penn State to open its first kosher and allergy-friendly kitchen 

5/1/17

This fall, a new kosher and allergy-friendly dining station called Pure will open at the East Food District in Findlay Commons at University Park. The menu will feature kosher food options that meet Jewish dietary guidelines, and will be free of such common allergens as dairy, eggs, fish, shellfish, peanuts, tree nuts, soy, wheat, gluten and sesame.

Volumetrics 2017

Volumetrics ranks No. 2 for weight loss

1/5/17

The Volumetrics diet -- created by Barbara Rolls, professor of nutritional sciences and Helen A. Guthrie Chair in Nutrition at Penn State -- has been ranked No. 2 for weight loss out of 38 diets in U.S. News & World Report's Best Diets of 2017.

Students healthy eating

Nutritional sciences class reaches younger audience with educational event

12/14/16

NUTR 456 class, as part of field work, host community nutrition education fair on Nov. 29 at Ferguson Township Elementary School for CEEL - the after school program- for about 55 elementary aged children. The NUTR 456 students used interactive games and booths to engage the children in healthy eating and nutrition.

Cheese - cardiovascular

Eating dairy cheese may protect against sodium-related health risks

10/31/16

Consuming dairy cheese instead of other sodium-laden foods may actually protect against some of sodium’s effects on the cardiovascular system, such as high blood pressure, according to researchers at Penn State. The researchers say the protection comes from antioxidant properties of dairy proteins in cheese.

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