Professor Jeff Bender answers key questions about Highly Pathogenic Avian Influenza (HPAI), or bird flu, an extremely contagious viral illness that affects both wild birds and livestock, such as chickens and turkeys.
PhD candidate and researcher Laura Hooper found that 21% of people who experienced food insecurity during adolescence started binge eating in young adulthood.
Professor Jeff Bender led a study team that found only white-tailed deer tested positive for SARS-CoV-2 and there is currently no evidence the virus can be transmitted to people through handling or eating wild deer.
Student Cecily Weber found that margarine and butter-blend products now contain substantially less saturated fat and cholesterol compared to butter, and contain no man-made trans fat.
New research by postdoctoral fellow Vivienne Hazzard shows food insecurity has a lasting harmful effect on the people who experience it.
The study, led by postdoctoral researcher Yuni Choi and Professor David Jacobs, showed that people who most frequently ate nutritionally-rich plant foods, and fewer nutritionally-poor plant foods and unhealthy animal products had a 52% lower risk of developing cardiovascular disease.
Professor Lisa Harnack led the study that identified three features online grocery stores could include, such as a “healthy shopping” preference, to support customers.
Professor Lisa Harnack analyzed 37 different plant-based products and found they tend to be good sources of nutrients, such as fiber, folate and iron, but also higher in sodium.
A University of Minnesota Medical School and School of Public Health study shows a slight increase in eating disorders, one of the deadliest psychiatric health concerns.
Faculty Katherine Arlinghaus and Melissa Laska say experiences with food insecurity can influence the behaviors and practices parents use to feed their children — and have long-term consequences for everyone.
Lead researcher Nicole Larson says the study results reveal a need to expand food assistance benefits for people ages 18-26 years old, reduce barriers to safely purchasing healthy foods, and other measures.
Student Kelly Olzenak (MPH ’19) looked at the product nutrition information found on 12 grocery shopping sites and found the ease of finding and reading it varied greatly.