Our multidisciplinary research programs in basic, clinical and community nutrition, as well as food safety and consumer foods research, aim to promote disease prevention and health maintenance.
Foods and nutrition faculty member recognized for outstanding work in community nutrition
Participants in five-day feeding trial showed major reductions in cholesterol, triglycerides
Bailey, Worthy and Cude recognized for scholarly efforts
Grider's project will create educational, animated videos to enhance student learning
Researchers hopeful that responsive parenting can lead to healthier toddlers
Our research promotes physical activity and healthy diets in older adults.
We study consumer acceptability of foods with value-added components.
Our programs provide training in the roles of nutrients supporting functions of the body and its parts.