HN Department Overview
The Breadth of Nutrition Science: Our Faculty as Examples
Nutrition Science is demonstrated by the research interests and expertise of the faculty in the Department of Human Nutrition (HN) at OSU (Figure 3). Our faculty members engage in diverse research activities that range from basic to applied science. Areas of inquiry include the following.
- Mechanisms by which nutrients and other dietary components regulate the expression of genes and communication between cells.
- The metabolism of dietary lipids, carbohydrates, protein, vitamins, minerals and other health-promoting components in the diet.
- The impact of diet and foods on the prevention and treatment of cancer, diabetes, obesity, cataract, age-related macular degeneration, and immunosuppression (e.g., transplant patients and HIV).
- Health weight management and sports nutrition.
- The design, implementation and evaluation of educational programs to improve dietary behaviors and food safety in the community.
- Food security in various ethnic and racial groups in Ohio, the United States and developing countries in Latin America, Africa and Asia.
Figure 3. The Breadth of Nutrition Science Our Faculty as Examples |
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Cell & Molecular
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Earl Harrison, PhD Josh Bomser, PhD Anne Smith, PhD, RD Jackie Buell, PhD Carla Miller, PhD Marti Andrews, PhD, RD Jaime Foster, MPH, RD Joyce McDowell, MS Gail Kaye, PhD, RD Hugo Melgar-Quiñonez, MD, PhD |
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