The obesity prevention research expertise at the UNC Center for Health Promotion and Disease Prevention and the program expertise and community knowledge at NC State will drive the $856,250 project to build collaborative relationships between state and county teams in 13 southern states and two territories.
The students were among winners at the 2014 Experimental Biology meetings, in conjunction with the American Society for Nutrition’s 78th Scientific Sessions and Annual Meeting.
A recent study has shown that consumption of blueberries, long considered a “super food,” may protect human brain performance and reduce the risk of contracting Parkinson’s disease. In the United States, it is estimated that one million people suffer from Parkinson’s, which is the 14th leading cause of death in the country, according to the National Parkinson Foundation.
Betty Moseley, a retired dietitian living in Oxford, thought that she knew all there was to know about saving money. So when her North Carolina Cooperative Extension agent suggested that she sign up for the “Get the Money Monkey Off Your Back!” class series, she was skeptical. But now, she’s saving what she calls “real money.”
An unprecedented partnership of academic and industry organizations at the North Carolina Research Campus has launched a groundbreaking $1.5 million program to engage college students from across the state in a first-of-its-kind education and research endeavor. Called the Plant Pathways Elucidation Project (P2EP), the program teams up university scientists, industry leaders and college students to explore how fruits and vegetables benefit human health.
This summer’s tomato season got off to a slow start, with cooler spring temperatures and heavier-than-normal rainfall. But that didn’t stop tomato lovers from turning out for the fourth annual Great Tomato Festival in Greensboro, organized by N.C. Cooperative Extension in Guilford County and N.C. A&T State University.
A new report from the Centers for Disease Control and Prevention says that North Carolinians aren’t eating enough fruits or vegetables, but a growing number of farmers markets and other projects, some led by the College of Agriculture and Life Sciences and North Carolina Cooperative Extension, give us a chance to reverse the pattern.
North Carolina State University is working with the U.S. Army to create functional food ingredients from fruits and vegetables that will be used to develop healthier, more portable combat rations for soldiers.
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.