Feb. 14, 2022—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.
Jan. 20, 2022— by Paul Govern The National Institutes of Health (NIH) has announced it will award $170 million over five years to clinics and centers across the country to study individual responses to food and dietary routines and develop electronic algorithms to support personalized nutrition recommendations. The program, called Nutrition for Precision Health (NPH), will recruit...
Apr. 1, 2020—Social distancing during the COVID-19 pandemic could keep many people at home for weeks with fewer trips to the grocery, so it’s natural to want to eat what’s in your freezer or pantry.
Nov. 17, 2016—When dining in the Medical Center North breakroom or the Simply-to-Go counter at Courtyard Café, Vanderbilt University Medical Center employees can get a little help making informed food choices by picking a color: green, yellow or red.
Sep. 26, 2016—Too much dietary zinc increases susceptibility to infection by Clostridium difficile — “C. diff” — the most common cause of hospital-acquired infections.
Mar. 31, 2016—James Powers, M.D., associate professor of Medicine and chief of Geriatric Medicine at the Veteran Affairs Medical Center, was recently named to receive the Iris Award from the Nashville Academy of Nutrition and Dietetics.