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.
The UNCG Food Network Recovery Club earned the 2017-2018 Excellence in Community Service Award.
Twice a week, the kitchen turns into a food chemistry lab, where students experiment with varied ingredients and their effects on taste and texture: marshmallows and gelling agents, eggless pumpkin pie, high-protein pasta and red velvet beet cake.
Video from Novant Health on Oncology, Nutrition and You by Dietetic Interns Sara Willis and Suzanne Clayton.
Article from Science Daily regarding Dr. Steve Fordahl’s research on high fat diets.
“I want to be a pediatric registered dietician – to work with children and promote nutrition education and healthy eating,” said the nutrition major. “If we are going to diminish the obesity rates in our country, we need to educate kids on what they are eating.”
Increasing numbers of women who produce more breast milk than they need are handing it over — or selling it — for others to use. It’s a boon to fragile infants and mothers who can’t produce enough milk, but it also poses challenging ethical and public health questions.
Article from NCAA Champion Magazine regarding Dr. Lenka Shriver’s new eating program “MovingOn!”.
Individuals consuming a vegetarian or vegan diet are at risk of having inadequate intake of B-12, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) due to dietary restriction. These in turn may lead to low levels of Brain Derived Neutotrophic Factor (BDNF), a protein that promotes the growth and development of nerve cells.
