Guilford County native Kristen Glosson is creating new options for dairy farmers through her nutrition and animal science research at a newly enhanced dairy unit that’s part of N.C. State University’s College of Agriculture and Life Sciences. As she pursues her master’s degree, Glosson focuses on increasing the nutrient density of pasteurized whole milk for calves.
CALS student Becky Dobosy travels near and far to put nutrition, sustainable ag knowledge to work.
Dr. Carolyn Dunn, N.C. Cooperative Extension nutrition specialist, is lead author of new obesity prevention plan released by Eat Smart, Move More North Carolina.
Shellie Pfohl, executive director of the President’s Council on Fitness, Sports and Nutrition, will visit Goldsboro on Thursday, Nov. 1, to learn about community food systems efforts and youth-led food justice initiatives. News media are invited to cover any events and are encouraged to contact Shorlette Ammons to let her know where they plan to join the tour.
With just $10 to spend on food, a mother and her teenage daughter came away from a Durham Food Lion recently with quite a bit of food: two yogurts, bananas, lettuce, strawberries, cucumbers, salad dressing and bread. The two were among a group participating in Durham County Cooperative Extension’s “Shop Smart, Eat Smart and Move More” program.
Dr. Jonathan C. Allen, professor of Food, Bioprocessing and Nutrition Sciences, has received the 2012 Gilbert A. Leveille Award given by the Institute of Food Technologists.
A new electronic game from UNC-TV and North Carolina Cooperative Extension is designed to get kids interested in spending time outdoors growing their own fruits and vegetables.
People, pigs and infant formula would seem a strange combination, but a study involving baby pigs reveals much about what makes a nutritious (human) infant formula.
Nutrition Leaders come together one last time as they wind up decades of service to N.C. State University’s seafood extension education program.
Students learn to prepare simple meals
In the catering kitchen of Talley Student Center, seven N.C. State University students chop green beans, green onions and fish fillets to prepare a meal that they will cook in two pots with steamer baskets. Tonight’s Cook Smart, Eat Smart class objective is steam cooking.