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Universities Fighting World Hunger Virtual Summit 2021 to be held March 25-26, 2021

By Yasmine Bouzid

Posted by Lisa Howard on November 30th, 2020 to Office of Research

Bouillon is a staple ingredient in West African cuisine. The cubes are used to flavor soups, stews, gravies and rice. Popular dishes include Red-Red, a bean stew made with red palm oil and fried ripe red plantain, and Jollof Rice, a spicy rice dish prepared with tomatoes, peppers and onions.

The UC Davis Nutrition Department now has an official Instagram account! Feel free to follow us @ucdnutrition.

This account will be a trusted resource for nutrition information where we share the latest scientific evidence from our department.

We look forward to showcasing the unique research, outreach, teaching, and programs from the outstanding faculty, staff, and trainees in the UC Davis Nutrition Department.

Haley Adel, who is graduating with a degree in clinical nutrition, is a 2020 recipient of the Charles Hess Community Service Award. She grew up in Sacramento, and was raised in an Aggie-proud family with a mother and four aunts who all graduated from UC Davis. As a dietetic aide assistant at the UC Davis Medical Center, she was able to build connections with patients as she helped them with their menu selections. Adel also was a research intern in the Lönnerdal Lab in the Department of Nutrition.

Dear Nutrition Science and Clinical Nutrition graduating students,

Congratulations on your well-deserved success! We are very proud of you and we wish you all the best in the next steps of your career and life’s adventure. In this unprecedented time, you have shown incredible strength and resilience and we are grateful for our UC Davis community. Although this year’s ceremony will be unlike any graduation we have seen before, our community will be stronger than ever before. Please stay in touch and we are excited to see what the future holds!

Sincerely,

New Undergraduate Student Webinar
Thursday, June 11
2:00-3:00 PM
Webinar Registration Link

Gwen Chodur is the 2020 recipient of the Neal Van Alfen and James MacDonald Graduate Student Award for her research in molecular and nutrigenomic nutrition and her commitment to social justice, food literacy and food security.

“The quality and scientific merit of Gwen’s work is outstanding,” said her major professor, Francene Steinberg, chair of the Department of Nutrition. “She is an exceptionally strong student with good analytical, statistical, critical thinking, writing and organizational skills. She is also a wonderful teacher and mentor who enjoys working with students.”

Lyndsey Ruiz, Doctoral Candidate in Nutritional Biology at the University of California, Davis, has been selected as an ASN policy fellow for 2021-2022.