News

Nutritional Sciences Newsletter

Department News

Emily Seiger, a community, environment and development major in the College of Agricultural Sciences, is gaining insight into problems related to food safety, hygiene and food security around the world.


Celebrating 25 years as a Penn State faculty member in the College of Health and Human Development on Sept. 1, Barbara Rolls, professor and Helen A. Guthrie Chair of Nutritional Sciences, marked the occasion by establishing a new endowment to benefit graduate students.


Eating almonds on a regular basis may help boost levels of HDL cholesterol while simultaneously improving the way it removes cholesterol from the body, according to researchers.


The College of Health and Human Development announces its 2017 student recipients of the Francis Hoffman Award for Excellence in Writing.


Penn State is offering students new study-abroad opportunities in Sweden and Denmark. Students can now study with DIS, a reputable provider of study-abroad programs, at either its Stockholm or Copenhagen location. DIS Copenhagen offers 24 academic programs and DIS Stockholm offers seven. The programs might be particularly beneficial to students in the College of Health and Human Development as it offers coursework directly related to such majors.


This semester Alison Gernand’s Community Nutrition class participated in the Backpack Program of the Centre County YMCA, which provides backpacks of food for the weekend to children that are on free/reduced lunch and low-income families.


Eighty-three students from across Penn State’s campuses will each be awarded a $3,500 Erickson Discovery Grant for summer 2017 through the Office of Undergraduate Education. The students will use the funds to immerse themselves in original research, scholarship, and creative work under the direct supervision of a faculty member.


Gabrielle Matarazzo, daughter of Laura and John Matarazzo, of New Castle, Pennsylvania, will be the Health and Human Development college marshal for the spring 2017 commencement ceremony on May 6.


As part of National Nutrition Month in March, the Student Nutrition Association, in partnership with the Department of Nutritional Sciences and University Healthy Services (UHS) at Penn State, hosted “Put Your Best Fork Forward,” a series of classes for undergraduate students focusing on preparing healthy meals on a budget.


Eating peanuts with a high-fat meal can improve cardiovascular health. Researchers say that peanuts blunt a spike in triglycerides that normally accompany meals. That spike causes the arteries to stiffen and, over time, increases the risk of cardiovascular diseases that can lead to heart failure and stroke.