Still Life
University Park Airport Emergency Response Exercise
Commencement across Penn State: Spring 2012
Spring commencement 2012 under way
Penn State, Moroccan students problem-solve together
Finals Week Spring Semester 2012
Painting the Lines at Beaver Stadium
Did They Get It Right? - RedTails
Iconic Penn State elm taken down over spring break 2012
We ... are Penn State (December 19, 2011)
Disease stricken matching elm tree slated for removal
Penn State's creamery, from the cow to the cone
Bruce Ames, a prominent scientist in the fields of biochemistry, molecular biology and degenerative diseases, will present the first Healthy Lion Award Seminar, co-sponsored by Penn State's Center of Excellence for Plant and Mushroom Foods for Health and the Department of Food Science. The seminar, which is open to the public, will take place from 4 p.m. to 5:30 p.m. on April 10 in the Berg Auditorium, 100 Life Sciences Building, on the University Park campus. (more)
Initiatives such as the National Food Stamp Challenge and National Hunger and Homelessness Awareness Week draw attention to the daily struggles of the unemployed and poor. A specialist in Penn State's College of Agricultural Sciences said these special-attention events also illustrate the complexities of modern food insecurity. (more)
In tough economic times, many people depend on their local food banks for sustenance. The director of one local food bank is grateful to volunteers from the Penn State community for helping her serve families in need. "There would be no way we could do anywhere near what we do without Penn State," says Linda Tataliba, executive director of the State College Area Food Bank. Other food banks in the county are unable to provide the same level of service, she says, "because they do not have the advantages of having Penn State in their backyard." Penn State for PA (PSU4PA) tells the stories of Pennsylvania residents whose businesses, communities and lives have been transformed by Penn State teaching, research and service. (more)
Fresh Express, a popular dining area in the Findlay Dining Commons, is stepping up its healthy selection to meet the demand of students looking for wholesome options and nutritious menu items. (more)
The main criticism of the old food pyramid was that it was too complicated, and some perceived it as outdated, said Terry Hartman, associate professor of nutrition at Penn State. Enter "MyPlate". A panel headed by Michelle Obama, Agriculture Secretary Tom Vilsack and Surgeon General Regina M. Benjamin introduced the new MyPlate nutrition symbol in early June 2011 in Washington. Said Hartman, "MyPlate is meant to be a simple reminder to guide people to healthier choices. The USDA has set up a new website ChooseMyPlate.gov, with tools and resources to help consumers decide what to eat." (more)
The Penn State Hershey Heart and Vascular Institute weight management program is a comprehensive, 12-week program led by noted experts in the fields of behavioral modification, nutrition and exercise. In a dynamic group setting the team helps program participants identify factors of weight gain and develop strategies for losing weight and keeping it off. (more)
While the U.S. Department of Agriculture's Food Safety and Inspection Service now seeks to provide nutrition information for 40 of the most popular meat and poultry products, an expert in Penn State's College of Agricultural Sciences suggests that the revised rule still leaves some questions unanswered. "Many meat industry commodity groups support the new label requirements," said Chris Raines, assistant professor of meat science and technology and extension meats specialist. "They want to see more accurate nutritional information in the hands of U.S. consumers." (more)
It's hard to believe what Americans are eating these days. With all the cooking shows on TV, one would think we are really interested in eating well, but for most of us, that is not the case. In 2005, the Centers for Disease Control examined our eating habits. Among all groups over age 2, the top 25 sources of daily calories did not include any fruits or vegetables other than fried potatoes. Nuts and seeds were number nine. The number one food was baked goods: cookies, cake, pies, pastries, etc. Soda was the fourth most common source of calories, followed by pizza, alcohol and pasta. (more)
Athletes, with the help of coaches and nutritionists, must pay careful attention to what they are eating and drinking to optimize their peak performance abilities. In the next edition of "Expert Opinion with Graham Spanier," three Penn State experts join Penn State President Graham Spanier to discuss the care and feeding of Division I college athletes. Spanier is joined by Kristine Clark, assistant professor and director of sports nutrition; Beth Alford-Sullivan, director and head coach of men's and women's track and field/cross-country; and Andres Casais, former men's soccer player and senior team captain. The "Sports Nutrition" edition debuts at noon Eastern time on Monday, March 14, on the Big Ten Network. (more)
Every March, the American Dietetic Association sponsors National Nutrition Month, a nutrition education and information campaign that focuses on the importance of making informed food choices, as well as the development of sound eating and physical activity habits. This year's theme, "Eat Right with Color," reminds us to indulge in a variety of colorful fruits and vegetables daily. (more)
