Food & Nutrition
  • Article
  • Nov 9 2020

The National Institutes of Health/National Heart Lung and Blood Institute recently awarded a five-year $3.8 million grant to the University of Kentucky to begin a new study aimed at improving diet and activity among rural Appalachian Kentuckians. 

  • Article
  • Oct 9 2020

Mudd-Martin is testing the effectiveness of two interventions aimed at encouraging healthy behaviors such as physical activity, healthy eating and smoking cessation for the populations of rural areas of Bourbon, Rowan, Nicholas and other nearby counties.

  • Article
  • Aug 12 2020

AAAS fellows serve yearlong assignments in the federal government. Larian will be placed at the Center for Nutrition in the United States Agency for International Development (USAID) Bureau of Resilience and Food Security in Washington D.C.

  • Article
  • Jun 11 2020

The study seeks to answer how sectors of local and regional food systems are responding to COVID-19, what successful adaptations have been implemented, what obstacles the various arms of local food systems have encountered and the economic and value-chain impacts.

  • Video
  • Mar 5 2020

To fight the negative health effects of environmental toxins, reach for more fruits and vegetables – that’s the message UK-SRC’s Community Engagement Core is sharing with the local community.

  • Video
  • Jan 30 2020

UK research shows a high-fiber diet may reverse the adverse effects environmental toxins have on cardiovascular health.

  • Article
  • Dec 19 2019

University professors like Marilyn Campbell know their students well, give them opportunities to be part of their research and provide mentorship on everything from personal issues to graduate school applications.

  • Article
  • Nov 22 2019

Faculty and staff with the UK College of Agriculture, Food and Environment are collaborating with many community leaders in Martin County to improve the county’s built environment infrastructure, increase food accessibility and encourage healthier eating and shopping.

  • Article
  • Nov 15 2019

Dr. Jennifer Smith's work highlights a specific gene that makes certain compounds taste bitter, making it more difficult for some people at risk of cardiovascular disease (CVD) to add heart-healthy veggies to their diet.

  • Article
  • Oct 3 2019

Researchers at the University of Kentucky are studying noninvasive ways to improve detection methods for the codling moth in apples.