Food Systems, Nutrition, and Health
NSP
February 21, 2020
Myths and facts about reheating your food in the microwave
Anne-Marie Gloster, core faculty in the UW Nutritional Sciences Program offered expert advice to debunk myths about safely reheating food in a microwave.February 10, 2020
Increases in minimum wage may not have anticipated positive health effects, study shows
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.January 29, 2020
Are we doing diet and nutrition research wrong?
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...January 14, 2020
Undergraduate student scholarships for 2019-2020
Scholarship recipients for the 2019-20 academic year are recognized for academic achievement, dedication to community service and extracurricular activities, professional promise, and their ability to overcome challenges. These awards prioritize support of students from diverse backgrounds and those who have overcome economic and educational disadvantages and/or personal adversity to pursue higher education. The scholarships are...January 8, 2020
20 changes you need to make in your life in 2020
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.December 20, 2019
As the planet warms, unusual crops could become climate saviors — if we’re willing to eat them
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.December 11, 2019
4-Week Study Abroad Program Explores Food Systems in Italy
Announcing a 4-week intensive, interdisciplinary program that uses systems thinking and a variety of perspectives to understand how factors, such as culture, policy, diet, and market structure, interact to create environmental, economic, health, and social/equity outcomes. La Dolce Vita: Comparative Food Systems in Italy begins with farm stays in Tuscany – a farm in the...December 5, 2019
How Washington keeps America sick and fat
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.November 8, 2019
Faculty Friday features Jennifer Otten, Branden Born and Livable City Year
The academic collaboration between Jennifer Otten and Branden Born is highlighted in The Whole U in a Faculty Friday feature.October 30, 2019
Keto, fat and cancer: It’s complicated
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.Previous page Next page