Purdue prof contributes to new dietary guidelines

February 19, 2015  


Wayne Campbell

Wayne Campbell 
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WEST LAFAYETTE, Ind. — A Purdue University professor served as a committee member to shape the nation's new Dietary Guidelines for Americans Committee Report released Thursday (Feb. 19).

"This report is a science-based wake-up call for people to improve what they eat and how they can obtain healthy food," said Wayne Campbell, professor of nutrition science. "The report represents a rigorous examination of nutrition and health research to help the federal government formulate the Dietary Guidelines for Americans. The reality is that as a nation we do not have access to readily available healthy foods. The health of people in our country is going to require a major commitment from individuals, communities and all segments of government and industry to improve everyone's eating and physical activity behaviors."

In 2013, Campbell, an expert on dietary protein and human health, was selected to serve on the U.S. government committee of 14 scientists who review and advise on the latest nutrition research to shape the Dietary Guidelines for Americans, 2015. The guidelines provide the foundation for national nutrition programs, standards and education. Every five years a committee reviews the latest in nutrition and medical research to provide the scientific basis for the national recommendations that influence what people eat every day, including school lunches.

Campbell's expertise and research focuses on understanding how protein nutrition and exercise influence adult health as people age. His lab evaluates the effects of protein, carbohydrate and energy intakes and exercise training on appetite, eating behavior, body composition, and muscle strength and function. Topics of interest include determining how much protein old and elderly people should consume to meet their metabolic needs and maximize their health; studying the effects of protein quantity and food source on appetite and eating behavior; and evaluating the importance of eating protein at breakfast to promote fullness while adults are dieting. He also is studying the effects of food form, such as consuming calories as solid foods versus beverages, portion size and dietary patterning on appetite and weight control, especially in the aging population.

He is director of the Indiana Clinical Research Center and Bionutrition Services Core at Purdue. The center is a component of the NIH-supported Indiana Clinical and Translational Science Institute at the Indiana University of School of Medicine.

Writer: Amy Patterson Neubert, 765-494-9723, apatterson@purdue.edu

Source: Wayne Campbell, campbellw@purdue.edu  

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