News and Stories

Moore Family Center launches Nutrition Career Mentorship Program for 2025-26, pairing students with nutrition professionals. Apply as mentor or mentee today.

Anna Hayes combines carbohydrate chemistry and neuroscience to understand the gut-brain axis. Her research on ancient grains and dietary fiber reveals surprising connections between what we eat and how we think.

See how nutrition researchers use the Simulator of the Human Intestinal Microbial Ecosystem (SHIME) to understand how dietary fibers promote healthy gut bacteria and improve infant nutrition.

The SHIME simulates human digestion in the lab, helping researchers study how foods break down, release nutrients, and affect gut bacteria. Learn how this remarkable technology is advancing nutrition science.

Nutrition doctoral student Brianne Wai's work focuses on identifying the retention and release of these components in the gastrointestinal tracts of term and preterm infants fed with either their parents' own milk or donor milk.

The Gather, Preserve, Store, Share program brings culturally responsive food preservation education to Native communities across Oregon, combining traditional methods like sun drying with modern safety practices.

Congratulations to Professor and Extension Nutrition Specialist Siew Sun Wong, who received the Society for Nutrition Education and Behavior Mid-Career Award on July 10, 2025. A dedicated member of the organization since 2006, Siew was recognized for her significant contributions to nutrition education through research, practice and service.

Their session, titled Food Foraging and Cooking Improvisations: Nourishments and Healing for Us and the Planet, integrated trauma-informed care and offered attendees hands-on experiences in foraging, culinary improvisation, and reflective storytelling. The interactive workshop aimed to deepen understanding of the connections between human and environmental health, nourishment and healing.

The study explores how food insecurity is measured among college students and offers insights into more accurate, population-specific tools.

Research shows eating 2 ounces of almonds daily reduces cholesterol, waist circumference, and gut inflammation in people with metabolic syndrome.

Fatemah Al Jafar found community and purpose in Oregon State's nutrition program.

Faculty in the Skeletal Biology Lab recently published two new studies on bone health and disease. Their research explores the effects of chronic alcohol use on bone regeneration and investigates cellular therapies for bone disease.