News Archive
Department News
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Students and community partners essential to UNC Greensboro nutrition research
The first 1,000 days, the period from conception until age 2, lay the foundation for a person’s health later in life Jigna Dharod, Nutrition Professor
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Nutrition Department Research Yields Clues in COVID Severity
“Micronutrients, including selenium, play a vital role in our immunity,” Armah says. “Findings from this study support a potential benefit from improved selenium intake among individuals consuming a low-selenium diet to mitigate COVID-19 severity.”
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Dietetic Interns Take Over UNCG Dining Hall
“I have a genuine passion for helping people, and this career path will help me do that,” says Isa Ramos-Castillo, current UNC Greensboro dietetic intern and nutrition graduate student.
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Madeleine Meinhold Takes Summer Job as Hoppers Nutritionist
“I support the players from an individual approach,” Meinhold says. “I’m there if they have individual questions, if they have individual needs, or if we’ve noticed something.”
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Human Milk Banking: What We Know – and Don’t Know Yet
“When you compare milk banking to other critical donations like blood and organs, this is just in the shadows – it’s not very well known.” Dr. Maryanne Perrin
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Meet PhD Student, Business Owner, and Dietitian Basheerah Enahora
“In research, we can develop interventions and programs where we can affect numerous people at one time, communities at one time,” [Enahora] said. “I think it just really helps to advance the practitioner’s role…and complement what’s done in practice.”
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UNCG grad helps Buccaneers fuel up for the Super Bowl
As a high school student, Jessica Pastuf ’18 dreamed of one day working as an NFL dietician. That dream led her to UNC Greensboro to pursue a bachelor of science in nutrition, and then to the University of Utah, where she completed her master’s in sports nutrition. Now, less than three years after her UNCG…
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What are my Choices?
Dr. Jared McGuirt thinks we should pay more attention to billboards. “Advertisements in our environment have simple messaging; the graphics are very intentional. These companies know what they’re doing,” says the assistant professor of nutrition. “We should take our cues from the business sector.”
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Fats and Your Synapses
High saturated fat diets physically alter the way we think about food. They wreck the brain’s pleasure center, requiring ever more saturated fat to elicit the same level of enjoyment. Assistant professor Steven Fordahl is determining how and why that wreckage occurs.
News
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Nutrition professor lists foods to skip during migraines
Depending on your unique triggers, it’s possible that your diet could be contributing to your head pain. A variety of foods have been linked with the throbbing, pounding, nausea, and visual symptoms of migraines.difficult to reverse that trajectory. There’s more attention now on what you can do early in life … Continued
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iGrowUP study a partnership at HHS
Once a child becomes overweight or obese, it’s very difficult to reverse that trajectory. There’s more attention now on what you can do early in life to prevent weight problems. Esther Leerkes, Jefferson-Pilot Excellence professor
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Former Nutrition professor shares memories of Liberia
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.”
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UNCG’s NC cookbook Collection offers July 4th Inspirations
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.
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Dr. Maryanne Perrin Sees Hope with Lab-Grown Milk
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”.
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Nutrition Professor Becomes UNCG’S First RTI University Scholar
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.
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Nutrition Professor Amy Moyer Explains Benefits of Goji Berries
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
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Director of Culinary Medicine Trains Students for Real World
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.
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Nutrition Club Volunteering with Out of the Garden Project
We are looking forward to volunteering with Out of the Garden Project again this semester!
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Maryanne Perrin Selected by WHO to Create Guidelines for Donor Human Milk Banking
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.
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How targeting the ATF4 gene could help us fight alcoholic liver disease
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.
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UNCG alum fights hunger and joblessness
“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.