Nutrition faculty appointed NIH section reviewers
Gerardo Mackenzie is newly appointed as a reviewer to the Xenobiotic and Nutrient Disposition and Action (XNDA) Study Section for a 4 year term staring July, 2018. Carolyn Slupsky is an appointed reviewer for the Clinical and Integrative Diabetes and Obesity Section Study Section (term running through June, 2020). Numerous other departmental faculty have participated in the NIH review process in the past, such as Dr. Fawaz Haj as an ad hoc reviewer for the Molecular & Cellular Endocrinology section & other special emphasis panels and Dr. Carl Keen for the Xenobiotic and Nutrient Disposition and Action (XNDA) Study Section.
Study sections review grant applications submitted to the NIH, make recommendations on these applications to the appropriate NIH national advisory council or board, and survey the status of research in their fields of science. Reviewers are selected on the basis of their demonstrated competence and achievement in their scientific discipline as evidenced by the quality of research accomplishments, publications in scientific journals, and other significant scientific activities, achievements and honors.
Dr. Mackenzie's research focuses on the role of diet and other lifestyle factors in cancer development and prevention. Current research projects include: 1) Understanding the cellular and molecular mechanisms involved in the link between obesity, inflammation and cancer; 2) Evaluating the role of zinc in pancreatic carcinogenesis; and 3) Investigating the use of select nutraceuticals as potential chemopreventive agents.
Dr. Slupsky's research includes understanding the impact of diet on human health from the perspective of nutrition, the gut microbiome, and host-microbial co-metabolism. She uses a multi-disciplinary research approach that integrates metabolomics with clinical measures, global gene expression profiles, as well as microbial community analysis to understand the intimate link between our gut microbiome, metabolism, and health. In addition, she is looking into the implication of food processing, agricultural practices, and plant health status on the nutrient content and sensory aspects of the food we eat. These studies will provide novel insight on health management and food development, and usher us into the era of personalized nutrition.