November 13, 2018 – From his lab in a textile mill-turned-food research center, a UNC scientist has brought an important nutrient to the world’s attention. Dr. Steven Zeisel wants to make sure you’re getting enough choline. In a state-of-the-art laboratory on the North Carolina Research Campus, in the unlikeliest of places in a former textile mill town, Zeisel is overseeing scientific experiments about a nutrient that could change the way we eat.
October 17, 2018 – Chef Megan Lambert, MS, RD, Senior Instructor in College of Culinary Arts at Johnson & Wales University, Charlotte, prepared healthy, delightful recipes with “Fun(ctional) Fall Flavors while Steph Saullo, MS, RD of the UNC Nutrition Research Institute, shared nutrition information on each recipe. The recipes from the October 17, 2018 Appetite For Life @ Johnson & Wales University program are available here for your cooking enjoyment!
October 17, 2018 – The science on food and nutrients and their relationship to health is complex. Individuals are unique and there are various factors that influence health outcomes. Researchers at the UNC Nutrition Research Institute (NRI) are working very hard to understand the intricacies of diet and nutrients, and their relationship to disease prevention and progression with the goal that general dietary guidance will be replaced with personalized nutrition recommendations.
October 3, 2018 – UNC NRI’s and UNC Lineberger’s Stephen Hursting, PhD, MPH, along with Cornelia Ulrich, PhD, MS, the director of the Huntsman Cancer Institute’s National Cancer Institute-designated Comprehensive Cancer Center, and colleagues, reviewed findings from research looking at the biological links between obesity and cancers of the colon, rectum, pancreas, liver, esophagus, gallbladder and stomach, as well as published studies on how diet, exercise, weight loss surgery, and other weight-related interventions may help reverse this connection.