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.
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.
