Friday, March 19, 2010
Gary Fosmire, associate professor of nutritional sciences and professor-in-charge of the nutrition undergraduate program, will present the 2010 Excellence in Teaching Lecture. His lecture, titled "Lessons Learned During 31 Years of Teaching," will be given at 4 p.m. on Tuesday, April 6, in the Bennett Pierce Living Center, 110 Henderson Building on the University Park campus of Penn State. The event, sponsored by the College of Health and Human Development, is free and open to the public. (more)
Monday, March 01, 2010
The Penn State Department of Nutritional Sciences is organizing two informational discussions as part of National Nutrition Month, which is observed every March. Each discussion will focus on ways that people can implement vegetables into their daily lives. The events are free and open to the public. (more)
Monday, January 25, 2010
The human body loves zinc. In fact without zinc, humans wouldn't be able to grow, make babies, feed babies or fight diseases; over 300 biological functions in the human body rely upon zinc. Even though zinc is incredibly important for our survival, our current understanding is very limited. Only a handful of researchers across the world work on the biology of zinc at the molecular level, and one of those few groups works in the Department of Nutritional Sciences, under the guidance of Shannon Kelleher, assistant professor of nutritional sciences. (more)
Thursday, October 08, 2009
Those ants on a log aren't raisins; they're real ants. And they're much healthier than a bag of chips or candy. At the annual Great Insect Fair, hosted by Penn State's College of Agricultural Sciences, one professor and several students in the Department of Nutritional Sciences cooked and served delicious insects and tried to make it clear why people all over the world are eating bugs. (more)
Thursday, August 13, 2009
Family, friends and food were brought together after children attended one particular summer camp at Penn State. Cook Like a Chef teaches children ages 11 to 13 how to cook and gives them the opportunity to experience new foods with guidance from a seasoned chef, Anne Quinn Corr.
The curriculum is stuffed with lessons designed to last a lifetime. "We don't dumb down the recipes and we use the same equipment that the Penn State students use," Corr told parents of the participants. Giving children adult responsibility -- with supervision from Corr and a group of nutrition majors who help out at the camp each summer -- results in a very satisfying, enriching experience for the children. (more)
