In the News

October 23, 2019

Rice and Co2 Study in Global News

The findings from an international research team analyzed rice samples from field experiments started by a University of Tokyo professor. The team includes the UW Nutritional Sciences Program’s Director Adam Drewnowski as a co-author. The paper received global media coverage from more than 90 outlets.

Rising Co2 Levels Reduce Nutritional Value of Rice

Higher levels of carbon dioxide were shown to reduce the nutritional quality of rice. The findings from an international research team analyzed rice samples from field experiments started by a University of Tokyo professor. It includes the UW Nutritional Sciences Program’s Director Adam Drewnowski as a co-author.

Video Segment: Depleting Rice’s Nutritional Quality

A study published in Science Advances shows for the first time that rice grown at concentrations of atmospheric CO2 expected by the end of this century has lower levels of protein, zinc, and four key B vitamins. Co-author and UW Nutritional Sciences Program Director Adam Drewnowski summarizes the findings and potential impact on crops and…

Romaine Calm: You Can Still Eat Salad Without Your Favorite Lettuce

In light of the E. coli outbreak linked to romaine lettuce from Yuma, Arizona, the Nutritional Sciences Program’s Clinical Faculty member Judy Simon shares tips from her experience as a clinical dietitian on making other leafy greens more palatable for eating.

October 21, 2019

Vitalizing Vitamins and Supple Supplements

NSP’s interdisciplinary faculty member and Vice Chair of the UW Department of Pharmacy discusses the effectiveness of taking vitamins for a healthy diet and the one vitamin UW students should definitely be taking.

Seattle Collects More Than $4M from New Tax on Sugary Beverages

In a follow-up on Seattle’s soda tax implemented Jan. 1, 2018, the Seattle Times reports on revenues and consumption data collected so far. The Nutritional Sciences Program’s Associate Professor Jesse Jones-Smith shared an update on UW’s study of the impact. She is co-lead of the study.

Here’s One Obamacare Rule That’s Still Intact: Calorie Counts

As the nation joins local King County in requiring calorie information on menus, Nutritional Sciences Program Director Adam Drewnowski shares his expertise on how the new requirement might impact people’s food decisions.

Will Calorie Counts on Menu Items Do More Harm Than Good?

The Post reports on the Food and Drug Administration’s plans to enforce national menu labeling laws around calorie counts starting in May. Clinical Instructor and Clinical Dietitian Judy Simon weighs in on the potential impact of calorie listings on different kinds of people, including those with eating disorders.

Nutrition Affects Cancer Risk

Registered dietitian nutritionist Barbara Quinn reflects on the impact of nutrition on cancer risk. Quinn quotes Nutritional Sciences Program core faculty member Johanna Lampe who shares her expertise from Fred Hutchinson Cancer Research Center on how beneficial microbes in our gut may help fight off the development of colon cancer.

This story highlights the importance of proper nutrition before and during pregnancy and quotes Judy Simon, a registered dietitian and clinical faculty member in nutritional sciences at UW. The story is authored by Carrie Dennett, a registered dietitian nutritionist who is an alumna of the UW Nutritional Sciences Program (MPH/GCPD ‘2013).

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