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- Bone & Body Composition Lab - Richard Lewis
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Calorimetry Lab - William Flatt
- Cancer, Iron and Phytochemicals Lab - Joan Fischer
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Expanded Food and Nutrition Education Program - Gail Hanula
EFNEP is designed to assist limited resource audiences in acquiring the knowledge, skills, attitudes, and changed behavior necessary for nutritionally sound diets, and to contribute to their personal development and the improvement of the total family diet and nutritional well-being.
- Fat Cell Culture and Metabolism - Dorothy Hausman
- Food Product Modification and Consumer Food Quality Lab - Ruthann Swanson
- Living Well- Katie Porter
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Maternal and Child Nutrition Research Lab - Alex Anderson
The Maternal & Child Nutrition Lab in the Department of Foods and Nutrition at UGA seeks to assess the effects of infant feeding practices on both maternal and infant body composition. To read a recent article about Dr. Anderson's research, visit http://www.uga.edu/columns/070326/news-baby.html.
- Micro Nutrient and Trace Element Lab - Arthur Grider
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National Center for Home Food Preservation - Elizabeth Andress
The NCHFP provides current research-based recommendations for most methods of home food preservation. The Center was established with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CSREES-USDA) to address food safety concerns for those who practice and teach home food preservation and processing methods.
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Neuroendocrinology Lab - Sylvia Giraudo
To read a recent article on Dr. Giraudo's research, visit http://www.uga.edu/columns/070326/profile.html.
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NOAHnet, Live Well Age Well - Mary Ann Johnson, Joan Fischer, Jung Sun Lee
Drs. Mary Ann Johnson, Joan G. Fischer, and Jung Sun Lee conduct research, teaching, and service programs in nutrition and aging. In collaboration with local, state, and federal agencies, they develop, implement and evaluate evidence-based intervention programs designed to increase physical activity, improve dietary habits, and improve self-management of diabetes and other age-related conditions in older people. Other ongoing projects include GIS mapping of food systems and food availability in urban and rural areas in Georgia (Dr. Lee); body composition and aging in the Health ABC Study (Dr. Lee); nutrition in centenarians (age 100 or older, Dr. Johnson); calcium, vitamin D, and vitamin B12 in older people (Dr. Johnson); and the health benefits of phytochemicals from soy, fruits, and vegetables (Dr. Fischer). Students can pursue the UGA Gerontology Certificate to enhance their careers in gerontology and nutrition. Graduates from our program are employed in academia and government, and as dietitians in nursing homes, home health care, hospitals, and community health promotion programs.
- Nutraceutical Research Laboratory - James Hargrove
- Nutrition Intervention Lab - Rebecca Mullis
- Osteoporosis Prevention Using Soy - Rick Lewis
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Wellness First - Rebecca Mullis
The UGA Department of Foods & Nutrition, in partnership with the Nutrition Education Plan for the State of Georgia, has developed a project focusing on preventive nutrition resources for low-income women and their families who utilize the food stamp program in Barrow, Gordon and Jackson Counties.
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