Research Activities

Current Developments in Nutrition Editor-in-Chief, Jack Odle, PhD, is pleased to welcome Reina-C. Engle-Stone, PhD, Associate Professor and Associate Nutritionist in the Department of Nutrition at the University of California, Davis, as an Academic Editor for CDN.

As jobless rates rose during the COVID-19 pandemic, millions more Americans experienced food insecurity because they lacked consistent access to food. National health organizations recommend primary care providers screen patients for food insecurity, since not having access to enough food can lead to chronic diseases.

Consuming more tea, apples and berries daily may lead to better heart health, according to a team of global nutrition experts. The Academy of Nutrition and Dietetics issued a dietary recommendation for flavan-3-ols, a group of bioactive compounds that are good for your heart and found in many foods and drinks.

Personalized nutrition or precision nutrition aims to develop eating recommendations tailored to the individual, in order to improve overall health. This is not a “one-size-fits-all” approach, but is data driven and based on the many things that make individuals unique. This is a challenging objective and not enough is understood yet about how all these factors interact to influence our lives. Precision nutrition offers amazing opportunities for more insights into the interactions of diet and our personal health.

We’ve all heard the phrase “You are what you eat,” but can this actually be measured?

Researchers at University of California, Davis, have obtained a $5 million grant to study diet and identify food biomarkers to see how what we eat affects overall health or risk of disease.

Posted by Lisa Howard on January 13, 2022 to UC Davis Health News

A small sachet of a fortified food-based supplement added to young children’s daily diets in low- and middle-income countries has shown remarkable results in preventing child mortality and malnutrition, while also promoting healthy development. The new findings from researchers at the University of California, Davis, based on an analysis combining data from 14 trials, were published in a series of four papers in the American Journal of Clinical Nutrition.

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.