Researchers serve up healthy recipes based on evidence that a diet high in animal-based protein helps maintain muscle during treatment.
Tag: Nutrition
Innovator Spotlight: Catherine Field
Catherine Field reminds us that students are partners in research and how previous solutions can be adapted to meet challenges across disciplines.
Animal-based protein recommended for people being treated for cancer
Getting at least two-thirds of protein intake from meat, fish and dairy helps people maintain muscle and tolerate treatments, say experts.
Four leading researchers named to Royal Society of Canada
Carla Prado (Agricultural, Food & Nutritional Science), whose research focuses on the relationship between muscle mass, nutrition and cancer survival, was named to the Royal Society of Canada’s College of New Scholars, Artists and Scientists.
Nutrition researcher receives new funding to find out why diet affects immunity
Catherine Field (Agricultural, Food & Nutritional Science) received new funding for equipment to further her research to determine why diet affects immunity—part of $4.8 million in foundational research infrastructure for 23 projects out of the U of A.
Are cheaper eggs just as nutritious as organic or free-run options? Marketplace tested 14 brands to find out
Doug Korver (Agricultural, Food & Nutritional Science) worked with CBC Marketplace to test 14 brands of eggs to see whether there were nutritional differences between different types of eggs.
ALES researcher receives new funding from the Alberta Innovates Graduate Fellowship in Health Innovation.
MD Monirujjaman (Agricultural, Food & Nutritional Science) is one of six to receive new funding from the Alberta Innovates Graduate Fellowship in Health Innovation.
Researchers discover better measure of future risk for heart disease, diabetes in youth living with obesity
Nutrition research (Dr. Spencer Proctor – Agricultural, Food & Nutritional Science) shows type of cholesterol produced as we consume food is a stronger predictor of health risk than the more commonly tested “bad” cholesterol.
Low quantity and quality of muscle predicts poor outcomes in colon cancer surgery
Carla Prado (Agricultural, Food & Nutritional Sciences) and her team followed 1,630 patients who received a diagnosis of Stage I to Stage III colon cancer. They found that low muscle mass was linked to greater post-operative complications, hospitalization and mortality.
Keeping your sourdough starter going
Michael Gaenzle (Agricultural, Food & Nutritional Sciences) is interviewed about how to keep sourdough starter going if you bake your own bread.