Tag: "Department of Food Science and Human Nutrition"
Celebrate Heart Month with feel-good nutrition advice
Instead of focusing on cutting foods out of your diet, emphasize these nourishing foods in your meals. Small changes overtime will add up to big benefits for your health.
A look inside Semester at Sea with Melissa Wdowik
The Semester at Sea program offers students from the U.S. and around the globe the opportunity to explore at least 10 countries on four continents, all while taking classes aboard ship.
Preservation 101: Freeze your fruits and vegetables
Don't let your money or food go to waste by freezing your fruits and vegetables to preserve them.
Recipe: Carrot and sweet potato soup with cranberry relish
Warm up and fill up with this delicious soup that features many popular winter ingredients. Make a double batch of cranberry relish to enjoy with other favorite winter dishes.
Reducing food waste, one ugly piece at a time
While imperfect produce might appear wrinkled or misshapen, they are perfectly nutritious. In fact, there is no nutritional difference seen between pretty produce and these misfits that are often overlooked.
Recipe: Watercress, pink grapefruit, and walnut salad
Try this watercress, pink grapefruit, and walnut salad for a light and healthy meal. Add grilled chicken to increase the protein content!
New pilot study needs participants
Study participants are needed for flaxseed and estrogen study in Food Science and Human Nutrition.
Wdowik nutrition column: Tips for starting your weight loss journey
Americans gain an average of 3 pounds per year, but tend to not pay attention until they are 15 to 20 pounds above their usual weight.
7 tips for using misfit produce
Offering comparable nutrition quality and taste, discounted misfit produce is versatile and can be used in raw or cooked dishes.