In a series of studies, researchers showed that whole genome analysis can provide highly detailed information on pathogens in a timely fashion. The findings could help public officials prepare treatment and prevention options when disease outbreaks threaten the public.
Dixin Xie, an undergraduate in the Department of Nutritional Sciences, is conducting a research project on food insecurity and mental health outcomes, thanks to faculty mentorship from the department and support from the College of Health and Human Development.
Morocco's food landscape has been undergoing a major shift: obesity is on the rise while traditional, healthy food is becoming more scarce. Penn State geography researcher Bronwen Powell wants to know what’s driving these trends.
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.
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, 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.
The Volumetrics diet plan — developed by Barbara Rolls, professor of nutritional sciences and Helen A. Guthrie Chair in Nutrition at Penn State — ranks as a No. 2 weight loss plan in U.S. News & World Report's Best Diets of 2018.
Students from Jennifer Savage Williams’ Community Nutrition course presented a community nutrition fair at Ferguson Township Elementary School. Students in the course educated the children on healthy eating, nutrition, and cost-saving tips.
The weather outside might be frightful but students at Penn State York will be enjoying Late-night Breakfast inside with a theme of Winter Wonderland from 7:30 to 9:30 p.m. Dec. 11 at Rosie’s in the Joe and Rosie Ruhl Student Community Center.
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.
For Jewish students at Penn State’s University Park campus, keeping kosher just got easier. Pure, Penn State’s first certified kosher kitchen and food allergen-free dining operation, opened Aug. 22 in the recently renovated East Food District in Findlay Commons.
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.
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.
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.
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.
