With the holidays rapidly approaching, nutrition experts at UT suggest some mealtime makeovers that will keep your Thanksgiving feast yummy without expanding your tummy.
Department of Nutrition News
Hollie Raynor, associate professor of nutrition and director of public health nutrition at UT, and research chair of the weight-management dietetic practice group of the Academy of Nutrition and Dietetics, was interviewed for an article about the misunderstood research into whether eating more-frequent meals boosts metabolism.
The College of Education, Health, and Human Sciences has named Sarah Colby, assistant professor of nutrition, and Steve McCallum, professor in the Department of Education Psychology and Counseling, as faculty trailblazers as part of Faculty Appreciation Week.
The Thanksgiving table is set with the traditional fare—roast turkey, dressing, mashed potatoes, green bean casserole, sweet potato casserole, cranberry sauce, rolls, and pumpkin pie. It’s a feast meant to be enjoyed. But if you’re tempted to overindulge, beware: an average Thanksgiving meal contains upwards of 2,000 calories. Before you spoon up that second serving
Obesity touches the lives of more than one-third of American children and teenagers, according to the Centers for Disease Control and Prevention. This week’s Science Forum at UT will look at the obesity epidemic among adolescents and one program that’s trying to help. Sarah Colby, assistant professor of nutrition at UT, will speak at noon on Friday, September 26, in Room C-D of Thompson-Boling Arena.
Four UT faculty members will participate in a Southeastern Conference symposium on tackling the nation’s obesity epidemic this fall. Topics will range from genetics to technology and media to environmental influences.
A UT 4-H Extension initiative aimed at empowering college students to create obesity prevention programs for their peers and high school students has received a $4.9 million grant from the US Department of Agriculture. “Get Fruved” is the brain child of Sarah Colby, a UT assistant professor of nutrition. The program has gained local and
A UT 4-H Extension initiative aimed at empowering college students to create obesity prevention programs for their peers and high school students has received a $4.9 million grant from the US Department of Agriculture. “Get Fruved” is the brain child of Sarah Colby, an assistant professor of nutrition. It is a 4-H social marketing and environmental change initiative that harnesses the power of peer-to-peer interaction in an effort to get children, adolescents, and college students to eat more fruits and vegetables and adopt healthy lifestyles.
Hollie Raynor and Chris Skinner from the College of Education, Health, and Human Sciences are working side by side with students to do research that is improving health and education in our community and beyond.
A growing number of people are heeding popular nutritional advice and have traded in the traditional breakfast-lunch-and-dinner lifestyle for a daylong stream of mini meals. The Wall Street Journal features the research of Hollie Raynor, an associate professor in the Department of Nutrition, that looks into whether eating frequent small meals has any specific weight-loss