News
Our research not only influences the scientific community, but the general public as well. We strive to share our discoveries with everyone. Read some of our latest articles on what is happening at the Nutrition Research Institute.
NRI Faculty Member Receives Prestigious NIAAA Award
December 17, 2018 – Philip A. May, PhD, has received the 2018 Mark Keller Award bestowed by the National Institute on Alcohol Abuse and Alcoholism (NIAAA) at the National Institutes of Health (NIH).
Starving Cells May Lead to New Cancer Treatments
November 20, 2018 – Nutrient availability regulates cell metabolism, growth, and survival. When nutrients are in short supply, cells can pause their growth or even eliminate themselves through a process known as programmed cell death, thereby protecting the health of the organism as a whole. If nutrient deprivation happens at certain critical periods, such as during the rapid growth of the embryonic brain, severe developmental consequences can arise (this is why proper maternal nutrition is so important). In contrast, harnessing the innate ability of cells to enter programmed cell death is an important strategy in cancer treatment.
Nutrition Is a Hard Science
November 20, 2018 – There have been a lot of questions about the reliability of nutritional science. We should respond with an assertive statement: Nutrition is a hard science. By just about any comparison, much of what is known about nutrition and the methods that have built that knowledge is as robust as classical physics, biochemistry and other basic sciences generally recognized as rigorous.
Choline, Cognition and You: The Essential Nutrient for Maximum Brain Power
ESCONDIDO, Calif., June, 23, 2015 /PRNewswire/ -- Choline is critical to overall health and healthy cognitive function. This essential nutrient has an impact on the brain throughout our lives. Choline intake early in life supports the brain as it ages, preventing...
November Faculty Focus: Steven H. Zeisel, PhD
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.
AFL@JWU Recipes – October 17, 2018
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!
AFL@JWU Nutrition Notes – October 17, 2018
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.
Breaking the Link Between Obesity, Gastrointestinal Cancers
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.
October Faculty Focus: Saroja Voruganti, PhD
October 17, 2018 – Saroja Voruganti, PhD, has covered a lot of ground in her journey to becoming a faculty researcher in nutrition, genetics, and epidemiology at the UNC Nutrition Research Institute. Born into a traditional south Indian family, she grew up in Delhi in northern India where she graduated with an undergraduate degree in nutrition. Then she married and moved to western India. Even as she focused on marriage, home, and raising a family in the traditional Indian way of life, she kept alive her dream of pursuing advanced studies and contributing outside of family life.
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By donating to the Nutrition Research Institute, your money targets the root of most American disease. Our scientists focus on how our genes respond to food so that soon medical practitioners will be able to guide people in their health from childhood through old age. Our critical research depends on the generosity of people like you.
