NSP

October 23, 2019

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 22, 2019

Eli E. Wheat

Eli Wheat is faculty in the Program on the Environment at the University of Washington. Eli has a Ph.D. from UW, an M.A. Education from New York University, and B.S. in biology from Union College. He’s won numerous awards for his teaching and sustainability work including the 2010 Excellence in Teaching Award, 2018 Husky Green…

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.

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).

Does Coffee Cause Cancer?

Nutritional Sciences Program Lecturer Anne-Marie Gloster, RD, PhD, MPH who teaches one of the few coffee courses at a public research institution in the U.S., weighs in on the risk of cancer from coffee in the wake of a California judge’s recent ruling that coffee companies must display cancer warnings.

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