Research Activities

12th GGNB symposium

12th Annual Graduate Group in Nutritional Biology Research Symposium

  • by Department of Nutrition

 

Applications to the GGNB are now open! 

If you’re passionate about advancing the science of nutrition, from molecular mechanisms to public health, consider joining the Graduate Group in Nutritional Biology (GGNB) at UC Davis. As part of the GGNB you will collaborate with leading researchers, explore diverse areas of nutritional science, and contribute to discoveries that shape health outcomes worldwide.

Doctoer using stethoscope on patient to listen to chest

Fuel Your Heart: How Nutrition Supports Cardiovascular Health

  • by Henry Pao, Clinical Nutrition Major

Cardiovascular disease (CVD) remains the leading cause of death globally, affecting millions of lives each year. From heart attacks and strokes to high blood pressure and atherosclerosis, the burden of heart-related conditions is not only physical but also emotional and economic.

A Image of a brain scam

Feeding the Brain: The Role of HDL, Prebiotics, and the  Mediterranean Diet in Preventing Alzheimer’s Disease

  • by Mary Fanslau, Clinical Nutrition Major

Dr. Angela Zivkovic is a leading researcher in precision nutrition and a professor in the Department of Nutrition at UC Davis. Her work is grounded in the belief that chronic disease is not an inevitable part of aging, but rather the result of accumulated damage driven by factors like dysregulated metabolism and chronic inflammation—both of which are deeply influenced by diet and lifestyle. 

Two African women sit at a table. The women at left wears a blue patterned skirt, yellow top and black headscarf, and a blood pressure cuff on her arm. The woman at right wears brown clothes and a headscarf and is making notes on a form.

Nigeria Adopts Multiple Micronutrient-Fortified Bouillon Cube Standards to Reduce Malnutrition and Child Mortality

  • by Neelanjana Gautam

The Nigerian government has enacted a new industrial standard for bouillon which includes a provision for adding vital micronutrients. The new standard specifies the inclusion of iron, zinc, folic acid and vitamin B12 on a voluntary basis in nationally produced and imported bouillon cubes to reduce malnutrition and child mortality.

Image of Lauren Au

Lauren Au, PhD, RD Receives Robert Wood Johnson Foundation Healthy Eating Research grant

Dr. Lauren Au is one of 10 recipients of the 2023 Robert Wood Johnson Foundation’s Healthy Eating Research Grants. Her project aims to determine whether length of participation in Medicaid, SNAP, and WIC is associated with diet quality and weight status at 2-5 years, and whether there is a synergistic benefit of safety net program participation on diet quality and health.

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