UNCG alumna and Former Department of Nutrition Professor Burgin Ross served in Liberia with the Peace Corps, and learned a lot while there.
“I wasn’t scared. Except for snakes, rats, dysentery, and malaria. I was eager to see the world, ” she said. “I had the protection of the U.S. Government.”
The UNCG Department of Nutrition (NTR) in the School of Health and Human Sciences recently followed a 70-year-old apple pie recipe found in the University library’s archives.
Dr. Maryanne Perrin was recently interviewed for CNBC’s story “Lab-grown breast milk startup Biomilq aims to change infant nutrition — if it can release a product”.
Dr. Jigna Dharod is UNCG’s first RTI University Scholar. Her research will involve using current data to better understand how food insecurity affects infant feeding practices.
Goji berries are high in vitamins, minerals, and phytochemicals [with] antioxidant and anti-inflammatory properties, which fight free radicals and strengthen the immune system. — Amy Moyer, Nutrition Assistant Professor
The foodservice business can be an unpredictable one—and that’s a lesson dietetic interns at the University of North Carolina at Greensboro (UNCG) have been learning first-hand.
We are looking forward to volunteering with Out of the Garden Project again this semester!
Associate Professor of Nutrition Maryanne Perrin is one of 16 people worldwide selected by the World Health Organization to serve on the first Guidelines Development Group to help create global guidelines for human milk banking.
The ATF4 gene is activated in mice liver cells in response to chronic alcohol exposure. In their new study, the researchers linked that gene activation to a form of mitochondrial dysfunction that contributes to alcohol-induced liver injury.
“Feed your appetite. Nourish your community.” It’s the motto and driving philosophy of Providence in Winston-Salem, a family of programs of Second Harvest Food Bank of Northwest North Carolina created and led by UNC Greensboro alumnus, Chef Jeff Bacon.