Discover the cutting-edge research that has taken place at the Nutrition Research Institute and across the field through our Appetite for Life series. These free programs brought the latest scientific research down to earth through educational and interactive lectures, demonstrations, and events. Featuring experts in their fields, these presentations explored the concept of precision nutrition and showcased advanced research methods aimed at improving healthcare for all.
Appetite for Life: 2022 and 2023
- Precision Nutrition
- Strategies to Minimize the Impact of Prenatal Alcohol Exposure
- Preventing Childhood Obesity by Enhancing Parenting Practices and Behaviors
- Charting the Course for Individual Weight Loss
- What is Metabolomics?
- Nutrition’s Effect on Fetal Growth and Brain Development
- Individualizing Dietary Recommendations and Personalized Mobile Apps
On September 27 we took our Appetite for Life series on the road to Johnson and Wales University for a cooking demo + nutrition talk. Chef Daina Soto-Sellers, a JWU professor, is a science-driven chef with more than 20 years of experience in the food and beverage industry. Soto-Sellers prepared a fall inspired menu featuring a roasted butternut squash salad roll with maple orange dipping sauce, an entrée of creamy white stone ground grits with roasted vegetables and mushroom jus and an apple upside down cake for dessert.
Chef Soto-Sellers was joined by NRI’s Cinya Brand, MPH, CHES. Brand provided the nutritional benefits of each dish showing participants that healthy is also delicious.
Located in the heart of downtown Kannapolis, Old Armor is a one-of-a-kind brewery that features carefully crafted and locally brewed beers. We learned about the brewing process from Old Armor’s expert brewer, Stefan Perrin, co-founder and owner. From malting to fermentation, each flavor is hand-picked to include familiar tastes, new creations, and seasonal favorites.
The Nutrition Research Institute’s Sandra Mooney, PhD, shared a presentation on the science and health values of fermentation, nutritional facts about beer, as well as an introduction to precision nutrition research at the NRI.
Sandra Mooney, PhD is an associate professor of Nutrition at the UNC Nutrition Research Institute. Her research program investigates the effects of environment and genes on brain development, with a focus on prenatal alcohol exposure. Mooney’s work has contributed to understanding that alcohol alters cell proliferation, migration, and death; all of which are critical for brain development.
Stefan Perrine, US ARMY veteran, graduated from the University of Southern California Marshall School of Business Masters of Business in 2017 then attended California Polytechnic State University where he received his Brewing Certificate and trained at Innovation Brew Works in Pomona, CA. He and business partner Kyle Lingafelt started Old Armor Beer Co. in Kannapolis, NC, in order to give back to local veterans and first responders. Perrine is currently the co-owner and director of Brewing Operations for both Old Armor Beer Co. and Tipsy Hare Ciderworks, also in Kannapolis.
Katie Kaney is a C-suite healthcare thought leader with over 25 years of experience developing and implementing innovative programs to enhance care, promote health and expand business models for success. A bestselling author, Both/ And: Medicine and Public Health Together charts a practical path toward better health outcomes at a lower cost, for all. She is the founder of the Whole Person Index, an advisor for companies including PeraHealth / Rothman Index, Guideway Care and UNC Gillings School of Global Public Health, among others.
Martin Kohlmeier focuses on laboratory diagnostics and nutritional genetics. With more than thirty years of experience in nutrition research, he has developed novel biochemical methods for the assessment of dietary intake and nutrient adequacy. Dedicated to helping the public benefit from recent advancements in genetics and nutrition, Kohlmeier uses this new technology to read the body’s DNA blueprint down to very fine details. His goal is to translate this data into practical directions for people’s health.
Living a healthy lifestyle is a great way to decrease your cancer risk, but what does it mean to have a healthy lifestyle? On October 27, three scientists from the NRI talked about different approaches you can take to decrease cancer risk, including eating nutritious foods, maintaining a healthy body weight, and being physically active. They discussed evidence-based strategies for cancer prevention as well as dietary changes you can make if you are diagnosed with cancer. Cancer prevention and survival is not a one-size-fits-all approach.
Speakers included: Alyssa Ho, research technician; Violet Kiesel, postdoctoral research associate; Hannah Malian, graduate research assistant.
The UNC Nutrition Research Institute hosted a special Appetite for Life featuring Monique May, MD, the Physician in the Kitchen™, with an introduction on precision nutrition by Kendra Nelson, MPH, registered dietitian, and member of the NRI’s Voruganti Lab.