The impact of nutrition on both physical and mental health has gained much interest in recent years. Emerging studies are finding more strong connections between diet, gut health and the microbiome, ...

The field of nutrition encompasses an extremely broad and increasingly expanding variety of topics, including the study of metabolism and metabolomics. The Department of Nutrition is a research-based ...

AbstractTo determine the acceptability and effectiveness of a student-driven recitation course in enhancing student learning of nutritional biochemistry, student data derived from upper-level ...

The Nutritional Biology Graduate Group is an interdisciplinary program designed to provide the skills, and prepare students for modern, cutting-edge nutrition research. The faculty encompasses several ...

The mission of the PhD in Nutrition Program is to increase the number of scientists, academicians, and researchers who can formulate questions and solve problems in relation to the treatment and ...

Dr. Jaclyn Albin still recalls learning about nutritional biochemistry while she was a student at The George Washington University School of Medicine & Health Sciences. But by the time she graduated ...

The PhD in Nutrition Science at UAB provides training and research experiences in basic and translational nutrition science. You will have the opportunity work alongside experts in the field and in ...

STARKVILLE, Miss.—Daniel Peterson has been named head of Mississippi State’s Department of Biochemistry, Nutrition and Health Promotion. The department is home to three undergraduate programs, five ...

Devoted to advancements in nutritional sciences, the The Journal of Nutritional Biochemistry presents experimental nutrition research as it relates to: biochemistry, neurochemistry, molecular biology, ...

The major objectives of the present digital book (e-book) are to provide students and readers with a detailed, simplified, and comprehensive account of the interrelationship of nutrition and ...

It is widely believed that when foods undergo processing, their health benefits are reduced. But that is not true for cocoa, according to a Penn State-led team of researchers, who conducted a new ...