Nutrition research is the scientific study of diet, health and disease in individuals, groups, and populations. Faculty and students are engaged in a broad range of research in physiological, biochemical, and behavioral aspects of nutrition across the lifespan.
Energy Balance and Nutrition Lab
Key Investigators: Drs. Carly Pacanowski, Shannon Robson, and Jillian Trabulsi
Research in the Energy Balance and Nutrition Laboratory (EBNL) focuses on the energy mechanisms and weight-control behaviors that contribute to desirable or less desirable weight gain, growth, and nutritional status in infants, children, adolescents, and young adults who are healthy, and in those with chronic disease. Since weight status in young childhood affects development and is predictive of adult weight status, the goal of our laboratory is help all individuals reach and maintain a healthy weight.
Nutrition and Health Research Laboratory
Key Investigator: Dr. Sheau Ching Chai
Nutrition and Health Research Laboratory focuses on investigating the role of functional foods (foods and food components that provide a health benefit beyond basic nutrition) and dietary antioxidants in prevention and reduction of age- and nutrition-related chronic diseases such as cardiovascular disease, osteoporosis, and cognitive decline. Other areas of research include investigation of the link between inflammation, oxidative stress, and chronic conditions in humans.
Dietary Assessment and Interventions using Internet Technology
Key Investigator: Dr. Richard Fang
Research conducted by Dr. Fang is focused on the development and validation of dietary assessment tools delivered over the web interface and the development and evaluation of personalized, web-based nutrition education modules to help specific populations (i.e., college students, Asian Americans) improve their intake for certain nutrients such as dietary fiber, calcium, or vitamin C.
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