November 21, 2016 | News
November 21, 2016 • Holiday meals are one of the joys of the season that inevitably become the bane of each New Year, but it doesn’t have to be that way!
Seasonal delights are often packed with sugar, “bad” fat and holiday memories that make the temptation too much. This season, nutrition experts at the North Carolina Research Campus (NCRC) offer their tips, suggestions, and personal recipe favorites that will help you enjoy your favorite foods without carrying them with you into 2017.
October 25, 2016 | News
October 25, 2016 • According to the CDC, sugar-sweetened beverages are the largest source of added sugar in the average American’s diet, and the Dietary Guidelines for Americans recommend individuals consume no more than ten percent of calories per day from processed or added sugar. From the UNC Chapel Hill Nutrition Research Institute (NRI), scientists are investigating the connection between these beverages, human genetics, and uric acid metabolism.
August 25, 2016 | Community News, News, Research News
August 26, 2016 • Fruity Couscous designed by Chef Mark Allison, Director of Culinary Nutrition, Dole Food Company.
August 2, 2016 | Community News, News
August 2, 2016 • Summer Time Salad designed by Chef Mark Allison, Director of Culinary Nutrition at Dole Nutrition Institute.
June 30, 2016 | soundbite-enews
The Sweet Reality of Eating Nutritious Fruits This time of year, fresh fruits abound. No matter whether the fruit you eat is fresh, canned, frozen, or dried, all of the varieties offer a plethora of flavors, colors and, most importantly, health benefits. No...
June 27, 2016 | News, Smith News, Zeisel News
June 27, 2016 • The UNC Nutrition Research Institute (NRI) welcomes Susan Smith, Ph.D., who joins the research facility’s roster of scientists this month. Dr. Smith is an internationally recognized expert on how nutrition affects birth defect risks.
June 23, 2016 | EOY2016, News
June 23, 2016 • This time of year, fresh fruits abound. No matter whether the fruit you eat is fresh, canned, frozen, or dried, all of the varieties offer a plethora of flavors, colors and, most importantly, health benefits.
June 21, 2016 | News
June 21, 2016 • Sweet Potato Slaw by Chef Aubrey Mast of the NC State Plants for Human Health Institute.
