food and nutrition

February 14, 2022

Diet and colorectal cancer risk

Higher dietary intake of antioxidant compounds found in fruits, vegetables, teas and spices was associated with lower risk of colorectal cancer, and intake was lower among Black participants, potentially contributing to colorectal cancer health disparities.

By Leigh MacMillan
December 17, 2021

Silver appointed to national committee assessing human requirements for energy intake and expenditure

Vanderbilt’s Heidi Silver, PhD, RDN, MS, has been appointed to an ad hoc committee of the National Academies of Sciences, Engineering, and Medicine to assess the human requirements for energy intake and expenditure.

By Bill Snyder
April 16, 2020

Food Services makes adjustments as part of virus response

Stop by the Courtyard Café at Vanderbilt University Adult Hospital and you’ll see that COVID-19 has wrought some obvious changes.

By Paul Govern