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West African Cuisine at the Heart of New Fortification Clinical Trial Led by UC Davis

Posted by Lisa Howard on November 30th, 2020 to Office of Research

Bouillon is a staple ingredient in West African cuisine. The cubes are used to flavor soups, stews, gravies and rice. Popular dishes include Red-Red, a bean stew made with red palm oil and fried ripe red plantain, and Jollof Rice, a spicy rice dish prepared with tomatoes, peppers and onions.

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Nutrient Supplements Significantly Reduce Child Deaths

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Nutrition Programs Alone Aren’t Enough to Support Healthy Brain Development

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Richard Finnell presents on "Embryonic Consequences of Abnormal Folate Transport During Development"

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David L. Katz presents on "The Truth About Food: Overall Pattern of Chronic Diseases in Modern Societies"

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Prado and colleagues examine associations between maternal nutrition, maternal cognition, and caregiving in Malawi

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Nutrition proposal has ‘transformative potential’ for Haiti: UC Davis team advises fortifying nation’s wheat supply

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Zivkovic and colleagues find that HDL composition may help predict health risks and design therapeutics

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2017 Kosuna Distinguished Lecture in Nutrition with Dr. Bart Weimer

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Dewey, Matias, and Mridha publish articles showing that children get physical and intellectual boost from lipid-based nutrient supplements

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Reina Engle-Stone helping to improve health in developing countries with flour and oil

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Elizabeth Prado lead author on paper showing impact of prenatal vitamins on cognitive development in children

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Zivkovic and colleagues publish on the interrelation between breast milk components, gut microbiota, and infant health

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Lipid-based prenatal supplement improves infant health and nutrition in Bangladesh

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Molecular Pharmacology article by Drs. Haj and Bettaieb selected for research highlights by journal

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