The University of Illinois Urbana-Champaign has been at the forefront of nutritional science research and education for over 100 years.
Once again, the College of Agricultural, Consumer and Environmental Sciences (ACES) is represented on the University of Illinois Urbana-Champaign Homecoming Court — this year by Ashley Equíhua, a senior studying nutrition and health in the Department of Food Science and Human Nutrition (FSHN).
Participants on a self-directed dietary education program who had the greatest success at losing weight across a 25-month period consumed greater amounts of protein and fiber, a study found. Personalization and flexibility also were key in creating plans that dieters could adhere to over time.
At the one-year mark, successful dieters (41% of participants) had lost 12.9% of their body weight, compared with the remainder of the study sample, who lost slightly more than 2% of their starting weight, according to a paper on the study published in Obesity Science and Practice.
If you enjoy a bowl of plain yogurt in the morning, adding a spoonful of honey is a delicious way to sweeten your favorite breakfast food.
Zeynep Madak-Erdogan is one of five University of Illinois professors at the Urbana-Champaign campus to be named University Scholar. The program recognizes faculty excellence in teaching, scholarship, and service.
Raw poultry is one of the main causes of Salmonella poisoning, which affects thousands of people in the U.S. every year.
The world is your classroom at the University of Illinois Urbana-Champaign, College of Agricultural Consumer and Environmental Sciences. While our campus buzzes with diverse connections and innovative ideas, our education abroad programs take learning across oceans and to new heights, from mountain tops to jungles.
Scientists have identified a potential driver of aggressive lung cancer tumors in patients who live in areas with high levels of violent crime. Their study found that stress responses differ between those living in neighborhoods with higher and lower levels of violent crime, and between cancerous and healthy tissues in the same individuals.
The findings are detailed in the journal Cancer Research Communications.
Feeding an ever-growing human population is one of the major grand challenges we face — especially with the impact agriculture can have on climate change. University of Illinois Urbana-Champaign researchers and partners in Singapore are taking a novel approach to this challenge: creating food building blocks at the microbial level.