Oregon State University has received a grant of nearly $5 million to develop an obesity prevention and healthy lifestyle program for teenagers. Unlike many programs that focus on treatment of children already at risk of obesity, this new program will aim at active high school-age teens involved in 4-H soccer programs in Oregon.
As part of National Nutrition Month, College of Public Health and Human Sciences’ Nutrition and Dietetics Club, in partnership with Be Well at OSU, hosted events out on the Memorial Union quad March 5 and 6.
The conference provided not only a continuing education opportunity, but also a venue for dietitians, nutrition educators and health professionals to learn the latest information, from the science to its application, on emerging issues in nutrition and health.
Research at Oregon State University has found that one particular omega-3 fatty acid has a powerful effect in preventing liver inflammation and fibrosis – common problems that are steadily rising along with the number of Americans who are overweight.
Carolyn was the “go-to” faculty member at OSU for any consumer question on food safety and food preservation.
Free class that offers a hands-on experience where students learn cooking techniques, healthy and nutritious eating tips, and lessons on food safety and meal preparation.