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Meet Lily Yu Lin McNair (class of 2022), one of this year's CALS Outstanding Seniors and winner of the Robie Gold Medal.
Researchers from the Nutritional Sciences Department at the University of Arizona, in collaboration with Stony Brook University and Wake Forest University School of Medicine, have identified an enzyme that may be the most important factor in predicting which patients with severe COVID-19 eventually die from the virus.
Those hoping to begin a career as a Registered Dietitian Nutritionist have an exciting opportunity to combine advanced coursework and supervised experiential learning in the new Dietetics Emphasis of the Professional Science Masters (PSM) in Applied Nutrition.
Patacones (also known as tostones) are a common snack food in Panama and many parts of Latin America. Slices of unripe green plantain are fried once, smashed into a patty, and fried a second time until golden brown, salted, and eaten while warm. They're sometimes eaten with ketchup, fresh cheese, or other condiments.
People who live with chronic pain often use many different methods to manage their pain: medicine, physical therapy, exercise. In a recent article for Practical Pain Management, Nutritional Sciences assistant professor of practice Amy Drescher offered some advice for reducing pain by including anti-inflammatory foods into the mix.
In honor of national Registered Dietitian Nutritionist (RDN) Day, we asked Ashlee Linares-Gaffer, board member and past president of the Southern Arizona Academy of Nutrition and Dietetics, for some details about exactly what an RDN is - and how to become one.
Many common skin conditions are directly related to inflammation and may be improved by diet, but nutrition experts aren’t commonly used or called upon by dermatologists. That could change with a recent review article from the Journal of Drugs in Dermatology that highlights new approaches to skin care and skin health, beyond drugs or topical treatments, lead authored by Martina Cartwright, director of continuing professional education in the University of Arizona Nutritional Sciences Department.
In the state of Arizona, where at least 10% of households are living with food insecurity, diabetes is the seventh leading cause of death. Taking the classroom to the community, Nutritional Sciences PhD student Eliza Short and public health and molecular and cellular biology double-major Jayati Sharma are partnering with the Community Food Bank of Southern Arizona to establish a nutrition-based diabetes treatment program to help those most at risk.
The University of Arizona's Diabetes Prevention Program has received full recognition from the CDC. The free program teaches practical skills like reading food labels, preparing healthy foods, and starting an exercise routine, among others. The new CDC recognition makes the program eligible to become a diabetes prevention provider for Medicare and get reimbursed for its services, which in turn helps keep the program free for Arizona's underinsured and uninsured populations.
Just a few days into a summer vacation in Spain, Kara Dunn, an honors student in the Department of Nutritional Sciences, was diagnosed with Guillain-Barré syndrome, a rare neurological syndrome in which the immune system attacks the nerves. Now, she's using her experience to fuel her passion for nutrition and precision wellness to improve the lives of patients in the future.
According to a scientific advisory published by the American Heart Association, prescription omega-3 fatty acid medications are a safe and effective option for reducing high triglycerides. The advisory stresses that people with high triglyceride levels should not try to treat the condition themselves fish oil dietary supplements.
Trendy alternative sweeteners are taking up more and more space on grocery store shelves and touting all sorts of health benefits. But how much of that is true, and how much is hype? A recent article on MDLinx takes a closer look at some of the new additions and shared some insights from the experts, including Nutritional Sciences assistant professor of practice Kayle Skorupski.
The latest issue of the Tucson Weekly examines Tucson's food system and its relationship to our local economy after the Great Recession. They talked to two Nutritional Sciences professors - assistant professor of practice Rani Olson and assistant professor Dr. Melanie Hingle - about nutrition and food insecurity among our children and families and about national and local efforts to improve access to nutritious food.
