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Is it safe to dine out with coronavirus in our midst? As safe as it always is
March 4, 2020 | Tacoma News Tribune
Anne-Marie Gloster offers advice to the Tacoma News Tribune regarding safety of dining out in restaurants due to the coronavirus, and recommends restaurants take extra precautions to go above and beyond to make customers feel safe.
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How to Stock Your Kitchen for the Coronovirus Era (and other emergencies)
March 2, 2020 | Epicurious
Yona Sipos, a core faculty member in the Nutritional Sciences Program, speaks with Epicurious offering advice on how to prepare your kitchen for a natural, climate-related or public health-related emergency.
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Myths and facts about reheating your food in the microwave
February 21, 2020 | KING 5 News
Anne-Marie Gloster, core faculty in the UW Nutritional Sciences Program offered expert advice to debunk myths about safely reheating food in a microwave.
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Increases in minimum wage may not have anticipated positive health effects, study shows
February 10, 2020 | UW News
Results of a new study from University of Washington Center of Public Health Nutrition finds that an increase in minimum wage really didn’t have a huge impact on health overall.
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Are we doing diet and nutrition research wrong?
January 28, 2020 | Fred Hutch
Public health researcher Dr. Ross Prentice from University of Washington Department of Biostatistics is interviewed by Fred Hutch about ways he is applying intake biomarkers to assess and improve studies of diet and chronic disease. In this interview, Prentice highlights a recent feeding study he conducted with Drs. Johanna Lampe and Marion Neuhouser, core faculty members in the UW Nutritional Sciences Program, in which they used intake biomarkers derived from blood micronutrients and participant characteristics obtained from the Women’s Health Study.
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20 changes you need to make in your life in 2020
January 7, 2020 | Insider
This article features a quote from Adam Drewnowski, director of the UW Nutritional Sciences Program and the Center for Public Health Nutrition offering advice to cook at home, rather than eating out, for a better diet at no significant cost increase.
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As the planet warms, unusual crops could become climate saviors — if we’re willing to eat them
December 20, 2019 | Ensia
Eli Wheat, a core faculty member in the Nutritional Science Program and Program on the Environment at the University of Washington is quoted about how government food production subsidies in our nation do not allow free market forces to act.
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How Washington keeps America sick and fat
November 4, 2019 | Politico
Mario Kratz, an associate professor in epidemiology, medicine, and nutritional sciences at the UW is quoted about the cost-prohibitive factors with NIH grants which present barriers for securing adequate funding for well-controlled dietary studies. Kratz works at the Fred Hutchinson Cancer Research Center where he studies dietary interventions and cancer prevention.
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Faculty Friday features Jennifer Otten, Branden Born and Livable City Year
November 8, 2019 | The Whole U
The academic collaboration between Jennifer Otten and Branden Born is highlighted in The Whole U in a Faculty Friday feature.
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Keto, fat and cancer: It’s complicated
October 24, 2019 | Fred Hutch News
Marian Neuhouser and Mario Kratz, core faculty members with the UW Nutritional Sciences Program and researchers at Fred Hutchinson Cancer Research Center are quoted in this article discussing evidence known so far about best diets for cancer treatment and health.
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