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The Department
of Foods and Nutrition is a vital contributor of research
linking nutrition to disease prevention. The department
concentrates its research into "Signature Areas"
which help us plan for the future, direct resources, and
shape future faculty hires.
Bone Health
Collaboration between
researchers in the Department of Foods and Nutrition, the
Indiana University School of Medicine, and Eli Lilly has
put Indiana at the core of skeletal research. The department
employs a full range of approaches to the study of calcium
metabolism and requirements, vitamin D, and bone. These
approaches include clinical trials, education interventions
to change behavior, animal models, and molecular and genomic
investigations of mechanisms.
More
information on Bone Health
Diet, Energy Balance, and Fitness
Food choice and
energy expenditure are multifaceted. Departmental expertise
in both areas is being integrated in discovery, learning,
and engagement efforts to develop the knowledge and resources
necessary for optimal health.
More
information on Diet, Energy Balance, and Fitness
Botanicals for Age-Related Diseases
The Botanicals
Research Center for Age-Related Diseases is one of six
NIH-funded centers in the United States studying botanical
dietary supplements, specifically those claiming to prevent
and treat age-related diseases such as cancer, cardiovascular
disease, osteoporosis, and dementia.
More
information on Botanicals for Age-Related Diseases
Cancer Prevention (Emerging Signature Area)
Cancer prevention
research is an emerging "Signature Area" within
the department. Active projects include exploring the relationship
of green tea, vitamin D, fiber, and antioxidants to cancer.
Several foods and nutrition faculty are involved in projects
at the multidisciplinary Purdue
Cancer Center.
More information on Cancer Prevention
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