“Stop worrying about things not to eat and focus on a positive mindset of what you should eat.” That’s some New Year’s resolution advice from Lee Murphy, professor of nutrition. “People often think of resolutions as eating less of something or cutting it out altogether, but I think it’s more fun and realistic to try and think positively about food,” she said.
Department of Nutrition News
Summer is a great time to kick-start healthy habits but finding time to stay fit and make healthy choices as a family can seem overwhelming. “Summer is a great time for families to be active and make nutrition a priority,” said Lee Murphy, UT professor of nutrition. “These six steps can make a big difference for families who want to create or maintain a healthy lifestyle.”
A partnership between UT Extension, the Institute of Agriculture, and UT’s Nutrition Department is tackling our state and nation’s obesity problem. The USDA recently announced UTIA and UT Knoxville will receive a $1 million grant for this effort. It will be used to create a regional center to strengthen educational programming for low-income children and families.
With the holidays rapidly approaching, nutrition experts at UT suggest some mealtime makeovers that will keep your Thanksgiving feast yummy without expanding your tummy.
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