Please join Purdue Nutrition Science for our weekly Interdepartmental Nutrition Seminar. This week’s speaker is Carrie Terwilliger, a Ph.D. candidate from Dr. Burgess’ lab. Her seminar title is, “Perturbation of neuronal redox mechanisms in diabetic peripheral neuropathy.” March 28 at 10:30 a.m. in Beering Hall (BRNG), Room 2290
Purdue Nutrition Science
高等教育
West Lafayette，IN 905 位关注者
Educating the next nutrition science leaders and advancing the boundaries of knowledge through world renowned research
关于我们
Nutrition science examines how food choices and metabolism of nutrients affect our long-term health. Throughout your career, you will advance public understanding of the role of nutrition in health and disease prevention. Nationally recognized for discovery, learning and engagement, Purdue’s Department of Nutrition Science has a rich history of preparing students to turn knowledge into action. Our curriculum provides interdisciplinary training that incorporates hands-on experiences and gives students a competitive advantage as they persistently pursue excellence in nutritional science.
- 网站
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https://hhs.purdue.edu/nutr/
Purdue Nutrition Science的外部链接
- 所属行业
- 高等教育
- 规模
- 51-200 人
- 总部
- West Lafayette，IN
- 类型
- 教育机构
- 创立
- 1869
- 领域
- Metabolism and Obesity、Minerals, Vitamin D and Bone Health、Food, Ingestive Behavior and Population Nutrition和Carcinogenesis and Cancer Prevention
地点
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主要
获取路线
700 W State Street
US，IN，West Lafayette，47907
Purdue Nutrition Science员工
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Emily Seiger, PhD
Community-engaged mixed methods researcher and partnerships expert working to center youth and community knowledge and skills in health research and…
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Ariana Moffitt, MPH
Laboratory Technician at Purdue University
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Ariana Z. Diaz Portalatin
Nutrition and Dietetics/Nutrition, Fitness, and Health student at Purdue University
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Emily Glover
Graduate Research Assistant | MS Nutrition Science Purdue University
动态
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Women’s History Month is the perfect time to highlight several Purdue women who have made important contributions to the field of Nutrition Science. We are starting with Dr. Helen Clark and Dr. Avanelle Kirksey. Dr. Clark’s work on amino acids and protein was critical in making strides toward solving world food problems while Dr. Kirksey’s research led to groundbreaking discoveries that helped us understand the B6 needs during pregnancy and early childhood. In recognition of their outstanding contributions, Drs. Clark and Kirksey, both in the Department of Nutrition Science, became the first women designated as Distinguished Professors at Purdue!
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Purdue Nutrition Science congratulates Elina Dawoodani, a graduate student in Dr. Murray-Kolb’s lab, for receiving third place in the graduate student poster competition at the 2025 Women’s Health Research Symposium held by the Women’s Global Health Institute. Her poster was entitled, “Encapsulated Ferrous Fumarate Double Fortified Salt Improves Iron Status and Reduces Iron Deficiency Anemia in Women of Reproductive Age in Madhya Pradesh, India.”
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?? Did you know? March is National Nutrition Month, and the Purdue University College of Health and Human Sciences has a number of #nutrition experts, including Heather Eicher-Miller, professor of Purdue Nutrition Science. Eicher-Miller was part of the 2025 Dietary Guidelines Advisory Committee that recently released its scientific report to inform the Dietary Guidelines for Americans, 2025-30. The guidelines will be released in late 2025 by the U.S. departments of Health and Human Services and Agriculture. #NationalNutritionMonth #PurdueHHS #PurdueUniversity #NutritionScience
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Purdue Nutrition Science congratulates Marjorie Layosa, a graduate student in Dr. Teegarden’s lab, for receiving first place in the graduate student poster competition at the 2025 Women’s Health Research Symposium held by the Women’s Global Health Institute. Her poster was entitled, “Differential Adaptability to Glutamine in Liver versus Lung Metastasizing Breast Cancer Cells.”
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Happy St. Patrick’s Day! Looking for a few traditional Irish foods to try? Why not consider: 1.???Irish Soda Bread 2.???Irish Stew (usually lamb or beef, potatoes, and vegetables) 3.???Shepherd’s Pie (ground beef or lamb and vegetables in gravy, topped with cheesy mashed potatoes) A quick online search will provide you with multiple recipe options, including some healthier alternatives to the original versions.
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Purdue Nutrition Science congratulates Pius Buobu, a graduate student in Dr. Wolf’s lab, for receiving a research travel grant award for his poster presentation at the 4th Annual Health Equity Summit. His poster was entitled, “Dietary quality impacts the gut microbiome and is associated with neighborhood socioenvironmental characteristics.” The travel grant received will allow him to now present the poster at a future conference.
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Purdue Nutrition Science recently hosted the first annual Indiana Nutrition for Health Research Showcase to highlight the Indiana Clinical and Translational Sciences Institute CTSI. The CTSI is a statewide partnership among Indiana’s top universities and the Regenstreif Institute. This event brought together scientists from multiple disciplines and featured several guest speakers, networking opportunities, resource roundtables, and a poster session where 46 researchers discussed their work.????
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Yesterday, we celebrated registered dietitians from across Purdue. They had an opportunity to come together to share a lunch during National Registered Dietitian Nutritionist Day. We are thankful for our RDN faculty and staff who devote so much time and attention to our students and enrich our department.
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March is National Nutrition Month?, and this year’s theme is “Food Connects Us.” National Nutrition Month? is a campaign by the Academy of Nutrition and Dietetics (AND), designed to educate the public on the importance of nutrition. In honor of National Nutrition Month?, be sure to visit the link below for ways to get involved in the celebration: https://lnkd.in/egHkq_gB
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