Overview
Three signature areas of research in Nutrition
Obesity, energy balance and chronic disease
Current Team: Dr. Fordahl, Dr. Morrison, Dr. Shriver
Bio-active food component effects on cell function and prevention of disease processes
Current Team: Dr. Erikson, Dr. Fordahl, Dr. Kipp, Dr. Morrison, Dr. Zhou
Nutrition risks and needs of under-served/limited resource populations
Current Team: Dr. Armah, Dr. Dharod, Dr. Haldeman, Dr. McGuirt, Dr. Perrin, Dr. Shriver
Collaborations
The Nutrition faculty are fully engaged in the research process central to the research productivity in the life sciences and allied health sciences.
They actively collaborate with others researchers at UNCG and at institutions such as:
- Johns Hopkins University
- Vanderbilt University
- Duke University
- Wake Forest University
- East Carolina University
- the University of Georgia
- North Carolina State University
- University of North Carolina at Chapel Hill
- Appalachian State University
- University of North Carolina at Charlotte
- Shanghai Jiao Tong University, China
Funding
Faculty research programs have been funded from national governmental agencies including:
- The National Institutes of Health
- The US Department of Agriculture
- National foundations including the Academy of Nutrition and Dietetics, American Heart Association, and J.B. Reynolds Foundation
- Research is also supported by local, state and regional agencies including the US Department of Agriculture Southern Rural Development Center and the North Carolina Healthy Weight Initiative Community Grants Program