Nutritional Sciences Program

Stories


July 15, 2021

WAFOOD food security survey now open to WA residents

UW & WSU Washington State Food Security Survey

A third wave of the WAFOOD Survey is now active, and asks all Washington State residents over the age of 18 to provide information on their household food access, economic security, and emotional well-being during the COVID-19 pandemic. Earlier findings gathered in June and July 2020, found that 30% of WA households were food insecure,…


June 14, 2021

UW Food Systems students tackle food security, food justice, and food sovereignty

zucchini plant, quesadilla, cow, and cleaning vegetables

University of Washington Food Systems, Nutrition, and Health majors once again collaborated with over a dozen regional partners in Seattle-King County during spring quarter 2021 to complete capstone projects that helped advance initiatives focused on increasing sustainability, resilience, and equity across the food system.  This year’s projects, which centered on common themes of food security,…


June 2, 2021

Nutrition students honored with 2021 SPH Excellence Awards

Karumba and Sawyer

Congratulations to Jane Karumba and Lauren Sawyer, Nutritional Sciences Program students who were honored with 2021 School of Public Health Excellence Awards, an annual recognition that spotlights exemplary faculty, staff and students. Winners were announced Wednesday, June 2.  This year’s NSP recipients have demonstrated high academic achievement and have been inspirational among their peers, faculty…


Students recognized for 2021 leadership and service awards

Cairo Archer and Dani Ladyka

Congratulations to Nutritional Sciences Program graduate students Dani Ladyka and Cairo Archer who have been selected for 2021 awards given to students exhibiting excellence in leadership and service.  Dani Ladyka Recipient of the 2021 Carrie Cheney Student Leadership Award  Dani Ladyka, an MS and RDN training student is the 2021 recipient of the Carrie Cheney…


May 24, 2021

Food Systems student presents at UW SPH Symposium

Melody Guo

Melody Guo, a Food Systems, Nutrition & Health Major and Amber Li, a Public-Global Health Major will co-present at the upcoming UW School of Public Health Undergraduate Symposium to be held on May 27. Their session titled “Dietary supplement perception and usage pattern among the Chinese older population: A pilot study” will be presented at…


May 13, 2021

UW dietetics student and alumna recognized by WSAND

Photo of Chris Mornick and Sara Haack

Congratulations to University of Washington current and past dietetics students who were honored this year with annual awards of excellence by the Washington State Academy of Dietetics and Nutrition (WSAND). Each year, WSAND honors individuals in the dietetics profession who have stood out among their peers, elevating the field of nutrition and dietetics, and exhibiting…


May 11, 2021

Reliance on food assistance programs on the rise in Washington State

Food Insecurity and Food Assistance During COVID-19: Follow-up Survey of Wa State

Food insecurity remains high and disparities persist among Washington State households, while reliance on food assistance programs across the state have risen over the past six months, according to new data published by the University of Washington Center for Public Health Nutrition. The latest report from the WAFOOD research team compares data from two surveys,…


May 6, 2021

Autumn food course explores multisensory dining

Waffles and ice cream

Do you eat with your eyes? How does your brain decide what makes one food more appetizing than another?  Register for NUTR 490, offered autumn 2021, to explore food from multiple perspectives, and go beyond taste, sight, and smell! In this advanced course, you will critically evaluate, through the study of research and practical applications,…


March 31, 2021

How farms and ranches in Washington have been impacted by COVID-19

Photo of farm workers harvesting produce wearing masks

Nearly 60% of farms and ranches in Washington State have been negatively impacted by COVID-19 in 2020, and expect to make changes to adapt their businesses in 2021, according to a new report published by the University of Washington Center for Public Health Nutrition in collaboration with Washington State University and the Washington State Department…


March 3, 2021

Learn about bread in our spring food seminar

Bread has long been a staple source of nutrients throughout history, and this spring quarter in NUTR 390, we’ll examine bread from scientific, nutritional, historical, culinary, and cultural perspectives. More About the Course Bread has long been a staple source of nutrients throughout history. There are thousands of varieties of flour mixtures. Some are as…



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