Welcome to the Department of Foods and Nutrition

We are a rapidly growing department with special strengths in calcium, vitamin D, and bone; botanicals for age-related diseases; diet, energy balance, and fitness; and an emerging specialty area of cancer prevention.

Our nutrition and food science faculty hold three University outstanding teaching awards and six school teaching awards. Faculty and graduate students are national award winners at professional meetings.

We have more than 250 undergraduate and 52 graduate students. Our graduates enjoy a virtually 100 percent placement rate. We have molecular, cellular, animal, and clinical facilities and teaching laboratories. Thank you for visiting our Web site — come on in and find out more about our programs.

Connie M. Weaver

Department Head

Morbidity and Mortality After Breast Cancer: Role of Diet and Body Weight

Presented by:

Cynthia Thomson, Ph.D., R.D.

Friday, December 4, 2009

10:30 a.m.

Pfendler Hall (PFEN), Room 241

Dr. Thomson earned a Ph.D. in Nutritional Sciences at the University of Arizona, Tucson.

Dr. Thomson leads several dietary intervention trials targeting whole foods, whole diets or bioactive compound-based interventions targeted at weight control and cancer risk reduction.  She has served as a site Principal Investigator on three multi-center NIH dietary intervention trials targeting breast cancer: The Women's Health Initiative, the Women's Intervention Nutrition Study, and the Women's Healthy Eating and Living Study as well as several USDA whole feeding trials evaluating dietary modulation of oxidative stress and inflammation for cancer prevention.

Seminar Flyer

INP and Fuqua Graduate Seminar Series