Researchers serve up healthy recipes based on evidence that a diet high in animal-based protein helps maintain muscle during treatment.
Catherine Field reminds us that students are partners in research and how previous solutions can be adapted to meet challenges across disciplines.
Getting at least two-thirds of protein intake from meat, fish and dairy helps people maintain muscle and tolerate treatments, say experts.
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.
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.
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.
MD Monirujjaman (Agricultural, Food & Nutritional Science) is one of six to receive new funding from the Alberta Innovates Graduate Fellowship in Health Innovation.
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.
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.
Michael Gaenzle (Agricultural, Food & Nutritional Sciences) is interviewed about how to keep sourdough starter going if you bake your own bread.