Stories

October 1, 2019

Cookbook aims to connect UW community

Erin McDonnell, Ivory Loh, Emahlea Jackson

What food or dish best represents you? Behind every dish lies a great story. A new Husky cookbook project launching this month aims to showcase how our identities are shaped by food traditions and culture. The project, being led by three graduate students in the Nutritional Sciences Program in the UW School of Public Health…

September 18, 2019

Students honored at program celebration

On Friday, August 23, we gathered to celebrate the work and achievements of students who will graduate in 2019 from our PhD, master’s, and Graduate Coordinated Program in Dietetics programs. Poster sessions were presented by candidates who completed concentrations in Medical Nutrition Therapy or Public Health, and students were also individually recognized by faculty, staff…

August 2, 2019

Jennifer Otten joins national food waste committee

Jennifer Otten, an associate professor in environmental and occupational health sciences and a core faculty member in the Nutritional Sciences Program in the UW School of Public Health has joined a new committee formed by the National Academies of Sciences, Engineering, and Medicine (NASEM), which will conduct a systematic review of consumer food waste and…

July 24, 2019

Jeani Hunt-Gibbon named Outstanding Student in Women’s Health

Jeani Hunt-Gibbon, a graduate student in the Nutritional Sciences Program has been named Outstanding Student in Women’s Health for 2019 by Women’s Health, a Dietetic Practice Group (WH DPG) of the Academy of Nutrition and Dietetics. The recognition honors Hunt-Gibbon’s work in producing a lecture on nutrition and fertility for her MS Capstone project. She…

July 9, 2019

Ivory Loh receives Husky Seed Fund for cookbook project

Ivory Loh, a graduate student in the Nutritional Sciences Program has been awarded the 2019 Husky Seed Fund to produce a Husky Cookbook, a collection of recipes gathered from UW students, staff and faculty. The project aims to unite members across the broader UW community through food and their stories told through food. Loh’s hope…

April 30, 2019

Why is our bread so white? Dr. Stephen Jones to speak on wheat breeding May 29

Attend a special lecture May 29 featuring Dr. Stephen S. Jones, a plant geneticist and professor in the Department of Crop and Soil Sciences at Washington State University. Dr. Jones will present: “Why is our bread so white? Wheat breeding, white flour and community”. This special lecture will be presented to students in NUTR 241,…

March 20, 2019

So long, sodium: Researchers work with local school districts to prevent heart disease

The hallways and classrooms of Auburn Riverside High School may have been deserted on March 11, but the kitchen was abuzz as more than two dozen food service managers learned fresh approaches to creating healthy meals for students. With kids out of school for a staff development day, cooks from across the school district in…

February 20, 2019

Spot urine sodium-to-potassium ratio predicts stroke risk

In an analysis of data from the Multi-Ethnic Study of Atherosclerosis (MESA), UW researchers found that individuals with a urinary sodium-to-potassium ratio greater than 1 was associated with a significant 47% increased risk of stroke. A urine sodium-to-potassium ratio less than 1 may be related to a clinically relevant reduction in stroke risk and is…

January 19, 2019

Alumni, faculty, community partners to gather to celebrate new major

Invited guests including Nutritional Sciences alumni, faculty and community partners will gather January 24 to help celebrate the program’s new major in Food Systems, Nutrition, and Health. The event will be co-hosted by the Nutritional Sciences Program and June Bartell (BS ’79) and Kathy Kingen (BS ’79). The event offers an opportunity for guests to…

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