January 2018 AFL

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Children Health Study

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Let Food Be Your Medicine

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Nutrition Training for Young Doctors Lacks Bite

Most US medical schools do not require medical students to learn basic nutrition theory, even though poor diet is the leading preventable risk factor for disability or early death in the United States.[1,2“It takes at least 25-30 hours of medical school instruction to achieve just basic nutrition competencies,” according to an expert committee of the Nutrition Academic Award Program of the National Institutes of Health,[3] Martin Kohlmeier, MD, professor in the Department of Nutrition at the University of North Carolina (UNC) at Chapel Hill and researcher at the UNC Nutrition Research Institute, told Medscape.

I want to ensure doctors are trained in nutrition.

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As scientists, physicians, and healthcare practitioners better understand nutritional individuality, they will be able to enhance human health, improve brain development, and more effectively treat diseases like obesity, cancer, and diabetes. Be part of our team!

University of North Carolina at Chapel Hill

The Nutrition Research Institute is a branch of the University of North Carolina at Chapel Hill. With an environment that inspires pioneering research, innovation, and entrepreneurship, UNC Chapel Hill has long been an agent for economic prosperity in North Carolina. Today more than 150 North Carolina companies have spun out of UNC, many from the university’s research. They generate more than $7 billion in revenue in the state each year and provide nearly 8,000 jobs to residents and 38,000 jobs worldwide. At the NRI we are proud of our Carolina heritage and to be representing it on the North Carolina Research Campus in Kannapolis, NC. Many of our faculty members started at Chapel Hill and have found their callings with the Nutrition Research Institute. medium_blue_450px

NC Research Campus

The NC Research Campus (NCRC) is located in the city of Kannapolis, just north of Charlotte. Centered on the advancement of nutrition, agriculture and human health,  scientists from universities, industry, government and non-profit organizations are finding new ways to promote healthy lifestyles and to prevent, treat and cure the most prevalent diseases of our times like cancer, diabetes, obesity, Alzheimer’s and other diet and lifestyle-related disorders. NCRC-logo3

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NRI Updates

 

Why Iron Man's mother didn't drink alcohol during pregnancy

November 27, 2017 – In the Marvel movie Iron Man, Tony Stark (Iron Man) is a genius inventor who creates a suit of armor, giving himself enhanced strength and the ability to fly. Although Tony Stark carries the name “Iron Man” for his suit of metal armor, his name is also an apt description of the abundance of iron that he has in his body, especially in his brain. The human body requires iron to function normally, and without enough iron, adults feel fatigued and have difficulty concentrating. Iron is even more essential during pregnancy. If Tony Stark’s mother had not consumed enough iron during pregnancy, it is unlikely that he would have become a brilliant inventor, because iron is necessary for the proper development of the infant’s brain.

Choline: The essential but forgotten nutrient

November 27, 2017 – Perhaps it’s because you don’t see it on nutrition labels yet, but choline — an essential nutrient from conception through old age — tends to be tragically overlooked. According to data from the National Health and Nutrition Examination Survey, only 1 in 10 of us get enough choline, and those percentages drop among women during pregnancy — right when they need it most.

Dr. Zeisel Discusses Nutrition at November Chamber of Commerce Breakfast

November 20, 2017 – Recommending proper nutrition can be difficult because not all people are the same, according to Dr. Steven Zeisel of the Kannapolis-based North Carolina Research Campus. “And that’s why nutrition research has been so frustrating. You read in Newsweek one week that you should drink less coffee and, the next week, you should drink more,” Zeisel said. He said much of the “fuzziness” in nutrition research has come from scientists not knowing why one person responds to a certain nutrient while others do not. That’s why his institute at the Research Campus is trying to be the leading group of faculty asking — and answering — that question.