The popularity of the essential polyunsaturated omega-3 fatty acids (O3FA) is on the rise. In 2017, O3FA achieved a spot on the top 20 foods and ingredients list that Americans are adding to their diets (The Hartman Group). In addition, the global fish oil market is expected to reach a whopping 4.08 billion dollars in […]
https://nutrition.org/wp-content/uploads/2018/05/O3FA-photo-1.jpg430690Aubree Hawleyhttps://nutrition.org/wp-content/uploads/2016/10/asn-logo-2.gifAubree Hawley2018-05-25 12:13:272018-05-25 12:19:40Omega-3s: “The Triple Threat” or “The Dynamic Duo”?
Nutrition 2018 is fast approaching and apart from diverse didactic programming, they will also be offering Connect with the Fed – one-on-one sessions to help students, early career, and established researchers get questions and concerns addressed regarding grant funding. Connect with the Fed will take place on Sunday, June 10th and Monday, June 11th from […]
https://nutrition.org/wp-content/uploads/2018/05/A-SNEAK-PEEK-AT-1.jpg5121024Sanae Ferreirahttps://nutrition.org/wp-content/uploads/2016/10/asn-logo-2.gifSanae Ferreira2018-05-22 12:32:582018-05-22 12:32:58Connect with the Fed at Nutrition 2018!
With more than 20 featured sessions, 2,000 presentations of new, original research, 5 award lectures, numerous workshops and non-stop networking opportunities, we think it’s safe to say that there is something for everyone at Nutrition 2018. Be sure to check out the Nutrition 2018 Schedule Planner before you go. This interactive, online platform will help […]
Sarah Reyes, Ph.D. Candidate in Nutritional Sciences at Cornell University and NIH Predoctoral Trainee in Translational Research in Nutrition Sarah Reyes received her B.A. in Interdisciplinary Studies – International Studies and Human Nutrition and her M.S. in Animal Science from the University of Idaho and is completing her Ph.D. studies in the Human Nutrition Program at […]
Conversations about nutrition and health are now common in the media and in the lives of many consumers, as they become increasingly aware of and interested in the health benefits of certain foods and food components. However, not everyone understands how to evaluate the nutrition information they come across to determine which information is fact […]
By: Nafisa M. Jadavji, PhD A stroke occurs when there is reduced blood flow to the brain. Blood carries oxygen and glucose to cells in the brain. When there are reduced levels of blood, these cells start to die. Since the brain controls behavior, this cell death leads to impairments in function. The impairments […]