News Archive
Department News
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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
“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.”
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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.
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Tipping the Scales
The United States has an obesity epidemic, and the impact is expanding. According to the Robert Wood Johnson Foundation, approximately 40 percent of American adults are obese. That struggle comes with increased risks for a host of illnesses, and even with a $3 billion diet industry, the price tag of obesity-related medical care weighs in…
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Undergraduate and Graduate Nutrition Students Showcase Research in Virtual Expo
Nutrition students participated in the virtual Undergraduate and Graduate Research Expos
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Does a Baby Good
“To show you how far we’ve come, today if a woman gives birth 16 weeks early, there’s a chance the NICU can take care of that baby,” says Maryanne Perrin, assistant professor in UNCG’s School of Health and Human Sciences.
News
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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.
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Food Recovery Network receives Excellence in Community Service Award
The UNCG Food Network Recovery Club earned the 2017-2018 Excellence in Community Service Award.
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Students become food scientists in nutrition lab
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.
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Helping your body’s health through your recovery
Video from Novant Health on Oncology, Nutrition and You by Dietetic Interns Sara Willis and Suzanne Clayton.
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Replacing a palatable high-fat diet with low fat food causes withdrawal-like symptoms in mice
Article from Science Daily regarding Dr. Steve Fordahl’s research on high fat diets.
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Class of 2017: Darius Bennett
“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.”