The Department of Food Science and Human Nutrition is actively involved in a wide range of research activities that all revolve around our central mission, to illuminate the role of food and nutrition in the health of society.
Faculty Publication Spotlight
A Randomized Controlled Trial to Increase Navy Bean or Rice Bran Consumption in Colorectal Cancer Survivors
Erica C. Borresen, Dustin G. Brown, Greg Harbison, Lynn Taylor, Amanda Fairbanks, Joanne O'Malia, Marlon Bazan, Sangeeta Rao, Susan M. Bailey, Melissa Wdowik, Tiffany L. Weir, Regina J. Brown & Elizabeth P. Ryan
Protein-Pacing from Food or Supplementation Improves Physical Performance in Overweight Men and Women: The PRISE 2 Study
PJ Arciero, RC Edmonds, K Bunsawat, CL Gentile, C Ketcham, C Darin, M Renna, Q Zheng, JZ Zhan and MJ Ormsbee
Determine how the Expanded Food and Nutrition Education Program (EFNEP) affects the quality of life (QoL) of its exemplary paraprofessional educators.
Garry Auld, Susan Baker, Natalia Infante, Ruth Inglis-Widrick, Sandra B. Procter, Michael F. Steger, Kate Yerxa.
The Effect of Omega-3 Docosahexaenoic Acid Supplementation on Gestational Length: Randomized Trial of Supplementation Compared to Nutrition Education for Increasing n-3 Intake from Foods
Mary A. Harris, Melanie S. Reece, James A. McGregor, John W. Wilson, Shannon M. Burke, Marsha Wheeler, Jennifer E. Anderson, Garry W. Auld, Janice I. French, and Kenneth G. D. Allen
Daily blueberry consumption improves blood pressure and arterial stiffness in postmenopausal women with pre- and stage 1-hypertension: a randomized, double-blind, placebo-controlled clinical trial.
Johnson SA, Figueroa A, Navaei N, Wong A, Kalfon R, Ormsbee LT, Feresin RG, Elam ML, Hooshmand S, Payton ME, Arjmandi BH.
Description of the study protocol, including research design and intervention and evaluation components of Fuel for Fun: Cooking with Kids Plus Parents and Play
Cunningham-Sabo, L, Lohse, B, Smith, S, Browning, R, Strutz, E, Nigg, C, Balgopal, M, Kelly, K, Ruder, E. Fuel for Fun: A cluster-randomized controlled study of cooking skills, eating behaviors, and physical activity of 4th graders and their families. BMC - Public Health. 2016:16:444.