Food Systems, Nutrition, and Health
NSP
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.Barbara Bruemmer
Judy Simon, MS, RD, CD, CHES
Judy Simon has spent her entire career in the field of dietetics. Over the years she has been employed at community and teaching hospitals, campus health facilities, and primary care clinics. She has mentored and taught dietetic interns at the University of Illinois and MidMichigan Regional Medical Center. For more than 10 years, Ms. Simon...Marilyn Shelton, RD, CNSD
Marilyn Shelton has been a long-standing clinical inpatient (trauma, surgery ICU) preceptor for students in the Graduate Coordinated Program in Dietetics in the Nutritional Sciences Program. She has mentored student led quality improvement projects and has co-authored case studies with current graduate students. Shelton has provided numerous guest lectures on clinical nutrition topics (Trauma/Surgery Critical...Barb Pyper, MS, RD, SNS, FCSI
Barb Pyper has extensive training in food safety, culinary/recipe development, management, customer service, managing transition, and total quality management. Pyper has served as the director in large-volume food service operations in both colleges and health care and was an adjunct professor of food systems management at Seattle Pacific University for 17 years and also serves...Megan Nordlund, MS, RD, CD
Megan Nordlund has been a clinical dietitian on a variety of units at Harborview Medical Center since 2008. She has worked as the burn unit dietitian with both pediatric and adult patients since 2010. She has served as preceptor for numerous UW nutrition interns and guest lectured on nutrition support in burn patients in NUTR...Previous page Next page