Jump to navigation
Weight stigma is on the rise, but two undergraduate programs from SNSW are pushing back.
Fermented foods are having a moment. But what is fermentation, and why have fermented foods and beverages become such health and wellness darlings in recent years? Faculty from the University of Arizona School of Nutritional Sciences and Wellness dive into this topic in the inaugural article of our new series, Real Talk, which offers our expert's perspectives on popular topics in nutrition and wellness.
The Student Advising Assistants from SNAC (the Student Nutrition Advising Center) have created a cookbook of some of their favorite recipes, and we're sharing it with you!
The holidays can be a time for family, friends, traditions - and food! Food is central to celebrating for many of us, and our connections to it often go far beyond physical nourishment. Food can connect us to each other, to our memories, to our cultures. In this piece, two of our faculty members share their favorite holiday dishes. What are some of yours?
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.