Category: Nutrition Science

Hot flashes are one of the most commonly discussed side effects of menopause, but the decline of ovarian hormones and its effect on the gut microbiome can also increase the risk of a variety of metabolic diseases, including obesity and cardiometabolic syndrome, according to a recent publication by Tzu-Wen Cross, assistant professor in Purdue University’s Department Nutrition Science.

In 1974, Helen E. Clark, groundbreaking early nutrition science researcher, would become the first woman to be recognized as a distinguished professor at Purdue University. Later, Purdue would award Clark an honorary doctorate in 1994.

From studying animal science to elevating cancer research to helping health science investigators, Purdue University Department of Nutrition Science alumna Lynn Adams has always had one goal in mind: to make an impact. As a program director in the Outcomes Research Branch in the National Cancer Institute’s (NCI) Division of Cancer Control and Population Sciences, Adams helps researchers as they secure National Institutes of Health (NIH) funding to unlock new cancer knowledge and treatments.

Colorectal cancer is the third most common cancer diagnosis in the United States, excluding skin cancers, according to the American Cancer Society, with more than 150,000 new cases of colon or rectal cancer being estimated for 2024. While the increased number of people receiving screenings has reduced overall colorectal cancer incidence, early onset colorectal cancer cases have continued to climb.

From adding a little bit of broccoli to your plate to deciding to skip that slice of cake, people make countless choices every day to try to eat a healthier diet. The national Dietary Guidelines for Americans offers recommendations every five years for how Americans can be their healthiest selves. Purdue faculty and alumni have played an important role in that guidance.

Purdue University College of Health and Human Sciences faculty and staff were asked to give their top tips for healthy bodies, minds and bank accounts. These new habits will ensure a good year and beyond.

An examination of nationally representative data indicates nonpregnant women of reproductive age with iron deficiency have higher prevalence of depressive symptom scores than those with iron sufficiency, particularly among women of low income.

Members of the Purdue University Department of Nutrition Science are here to add a little healthfulness into the meal without sacrificing taste. These healthy substitutes have been tested and (mostly) approved by family and friends at their respective Thanksgiving tables.

The communication techniques course assists future nutritionists with effectively communicating the benefits of good nutrition to the public via in-person presentations, food demonstrations, media relations and online videos.

Savannah O’Malley’s work has impact in nutrition, public health and agriculture because it looks at the sources of food in African regions, both rural and urban.

HHS Success Mentors transformed hundreds of timid first-year students into high-achieving leaders inside and outside the classroom. As is often with HHS students, the urge to help and give back has kept the number of mentors plentiful.

The American Society for Nutrition (ASN) inducted Purdue University Department of Nutrition Science faculty members Dennis Savaiano, Virginia Claypool Meredith Professor of Nutrition Policy and dean emeritus, and Richard Mattes, distinguished professor of nutrition science, into the ASN Class of 2023 Fellows at the ASN Nutrition Conference in July. Fellowship is the highest honor ASN bestows, recognizing individuals for significant discoveries and distinguished careers in the field of nutrition.

While humorous and click-friendly, Annabel Biruete, an assistant professor in the Purdue University Department of Nutrition Science, approved of the original “girl dinner,” but believes the nutritional integrity must rise above the ultra-processed foods that appear in many posts.

Professor Heather Eicher-Miller has been a member of American Society of Nutrition since 2004, serving in various volunteer and leadership positions within the society. Her two-year term as director-at-large began on Aug. 1.

Heather Eicher-Miller, professor in the Purdue University Department of Nutrition Science, is the winner of the 2023 Danone International Prize for Alimentation. The 100,000-euro award recognizes outstanding, innovative and multidisciplinary scientific research that represents a major advance in sustainable eating and drinking practices that contribute to the health of individuals, including food choice, purchase, preparation, cooking and meal organization, and their determinants.

To commemorate National Nutrition Month, three seniors utilized their nutrition know-how to offer their on- and near-campus balanced nutrition dining tips for breakfast and lunch.

From hospitals to health departments to schools and beyond, registered dietitian nutritionists (RDNs) are making a difference in the health of individuals throughout Indiana as they counsel their clients on making healthy eating decisions based on their nutritional needs. According to the Bureau of Labor Statistics, the job outlook for registered dietitian nutritionists is expected to grow 7% between 2021 and 2031.

Barbara Millen, a 1972 Purdue University College of Health and Human Sciences graduate, notes that her path to success was paved with acting on once-in-a-lifetime opportunities, from answering an office  call late one Friday night to meeting a group of friends who introduced her to Purdue. Now director of the Boston Nutrition Foundation and president of Millennium Prevention Inc., Millen’s career has allowed her to pursue a wide range of innovative research projects and leadership positions in academia, government and international settings.

Johanna Rohler has always been fascinated by both the art and science of nutrition, but when she sustained a jaw injury her senior year of high school and couldn’t chew anything, she discovered a career path awaiting her. A 2016 graduate of Purdue University’s College of Health and Human Sciences (HHS), Rohler found a supportive, welcoming family culture that shared her love for healthy food in HHS’ Department of Nutrition Science.

I chose the College of Health and Human Sciences (HHS) at Purdue for many reasons: It’s close to home, it has an excellent reputation and excellent academic programs and it is highly affordable. But the reasons I chose Purdue are not the reason I see it as my home today. 

Purdue University College of Health and Human Sciences researchers Heather Eicher-Miller, associate professor in the Department of Nutrition Science, and Libby Richards, associate professor in the School of Nursing, published findings from cluster analyses on temporal nutrition intake as well as when and how hard to exercise in a 24-hour span.

True stories take six times longer to reach people on Twitter than false stories, according to a 2018 study from the Massachusetts Institute of Technology. This is a trend 1971 Purdue University College of Health and Human Sciences (HHS) alumna Mary Lee Chin has dedicated her career to shifting in the foods and nutrition industry.

Heather Eicher-Miller, associate professor in Purdue’s Department of Nutrition Science, was selected by the U.S. Department of Health and Human Services and the U.S. Department of Agriculture.

The newly renamed A. H. Ismail Center for Preventive and Lifestyle Medicine is still a place for exercise and fellowship between Purdue faculty, staff and students.

The shelves in Professor Kim Buhman’s office in Stone Hall are lined with photo after photo of her former graduate students, showcasing them at some of their proudest moments: graduation, their thesis defense and other milestones in the Purdue University Department of Nutrition Science. Her students’ accomplishments in their careers and lives are some of Buhman’s favorite things about being a faculty mentor in the College of Health and Human Sciences (HHS).

Dennis Savaiano, Virginia Claypool Meredith Professor of Nutrition Policy, considers Type 2 diabetes a public health matter. Exercise and a healthy diet dominated by fresh fruit and vegetables are the most effective ways to keep the disease at bay.

The American Cancer Society estimates that roughly 43,250 women in the United States will die from breast cancer in 2022. Dorothy Teegarden, a professor in Purdue University’s Department of Nutrition Science and director of Purdue’s Women’s Global Health Institute, is working to reduce that number.

Collaboration across health professions happens multiple times a day in the healthcare field. Research has shown patient outcomes are better when these collaborations work well, whether they occur in a hospital, clinic or other setting. When these collaborations are weak or nonexistent, the consequences can be significant, both for the patient and the healthcare team.

When Purdue University College of Health and Human Sciences (HHS) alumnae Helen (Huser) Nill and Maria (Swiezy) Krach graduated with their respective degrees in nursing in 1983 and nutrition and dietetics in 1985, they never anticipated connecting years later to start their own business with three other women in Fort Wayne, Indiana. They didn’t even realize they’d encountered each other previously at Purdue when Nill had been Krach’s sorority rush counselor in Alpha Phi until weeks after they had officially met at a Fort Wayne Medical Society Alliance gathering.

Low-income families have been especially affected by the formula shortage. Purdue Health and Human Sciences faculty want mothers to know there is support, whether they are new or experienced moms.

Ten years ago, Bailey (Personette) Warmoth was put on the national bone marrow registry, which led to her saving the life of a little girl.

From bringing the lab into students’ homes to elevating students’ internship experiences and developing new simulation opportunities, the Patsy J. Mellott Teaching Innovation Award has fostered many innovative ideas in the Purdue University College of Health and Human Sciences (HHS). The most recent award recipients, Becky Good and Janelle Potetz in the School of Nursing, will be integrating a flexible simulation program as part of four nurse practitioner graduate clinical courses to combat clinical placement challenges due to availability.

When it comes to literally fueling Purdue student athletes, Lauren Link’s work as director of sports nutrition for Purdue Athletics is of utmost importance. From menu planning to overseeing food service, Link supplies proper nutrition that drives slam dunks, workouts and studying.

S. Sianna Castillo credits her time at Purdue for igniting her love for molecular science and continuing her passion for research.

Having three family members who were diabetic, nutrition played an important role in Purdue University College of Health and Human Sciences alumna Jennifer Folliard’s family. She made the decision in seventh grade that she wanted to major in dietetics and set her sights on finding the best dietetics program in country. She ultimately chose Purdue’s Department of Nutrition Science.

The Teaching Kitchen hosts dietetics by day and intimate cooking classes open to the public by night. After about a year-long hiatus due to the COVID-19 pandemic, the classes returned this fall to the kitchen located in Lyles-Porter Hall.

Murray-Kolb has known her family history since she was little. She remembers reading a line from her great-grandmother’s autobiography that mentions her father’s uncle John giving money to start Purdue University. However, it wasn’t her family connection that led her to Purdue — in fact, she kept it secret until after she had accepted the position and arrived on campus.

The facility, which houses a full industrial kitchen along with its testing areas and a blood analysis lab, meticulously measures out meals by the gram for participants to pick up at Stone Hall.

The Department of Nutrition Science (NUTR) has been a foundational ingredient in Purdue’s history as early as 1905 when the School of Science established the Department of Household Economics, which contained a dietetics and nutrition program — the first in the state.

For many Purdue HHS alumni PAs, the profession’s flexibility to continue learning and help a variety of patients are especially appealing, and HHS opens the door to many interest areas that lead to PA school, including health and kinesiology, nutrition science, health sciences, public health and more.

As the Tokyo Games entered its final days, Winger was voted by her fellow Team USA athletes to represent her country as the flagbearer during the Olympics’ closing ceremony.

Allsopp, a clinical assistant professor in Purdue University’s Department of Nutrition Science, has been named the first diversity and inclusion fellowship recipient by the Academy of Nutrition and Dietetics Foundation. She began the two-year fellowship in June.

HHS will once again be represented at the Olympics. For the events in Tokyo this summer, two HHS alumnae and one current student will compete for the gold, and they will be backed by thousands of Boilermakers rooting for them around the world.

A new cookbook by a Purdue University College of Health and Human Sciences alumna aims to eradicate heart disease using tasty ingredients straight from the garden.

Routine and structure are often essential in the lives of children with autism spectrum disorder (ASD), but during the early months of the COVID-19 pandemic, those key elements were upended in most parts of their lives.

Instructors Rachel Clark, Dinah Dalder and Donna Zoss want students in Purdue University’s Dietetics Learning Community to know a career in dietetics goes beyond encouraging hospital patients to eat their vegetables.

Dorothy Teegarden, professor of Nutrition Science, is WGHI’s new director. Ulrike Dydak, professor of Health Sciences, is the institute’s new associate director.

Dean Marion Underwood welcomes Tzu-Wen Cross and Greg Henderson to the Department of Nutrition Science this fall.

A new study led by a Purdue Nutrition Science professor suggests pregnant women may not be getting proper amounts of some vitamins and minerals, while many are getting potentially excessive amounts of sodium.

YWCA Lafayette recognized Sarah C. Johnson’s contributions to the community in their annual Salute to Women awards ceremony.

A recent study by Purdue University’s Military Family Research Institute at 10 food pantries in Indiana and Kentucky suggests there is promise for veterans and their families with food security issues.

College of Health and Human Sciences has a deep bench of talented alumni working for professional sports teams, both as athletes and as key players behind the scenes.

Regan Bailey, an associate professor in Purdue University’s Department of Nutrition Science, encourages parents and caregivers to keep offering healthy alternatives including fruits and vegetables to children as snacks.

Regan Bailey and Richard Mattes from Purdue University Department of Nutrition Science named to US 2020 Dietary Guidelines Advisory Committee.

As Purdue celebrates 150 Years of Giant Leaps, we recognize a fitness instructor from Indianapolis who embodies the Boilermaker spirit and can-do attitude of our alumni.