Fresh Corner Cafe personnel, including Noam Kimmelman (at right), a second-year Health Management and Policy student at UM SPH, are doing great work getting fresh food into convenience stores in Detroit. Plus an earlier video from Kimmelman's Get Fresh Detroit enterprise.
UM SPH's program in Human Nutrition and related activities are concerned with the influence of diet and diet components, and how they affect disease, the expression of disease, and the risk of disease. We strive to promote maximum good health in individuals, communities, and populations.
Q&A: What's all this about "epigenetics" & nutrition?
Professor Dana Dolinoy explains: It is increasingly recognized that exposure to nutritional, chemical, and behavioral factors alters gene expression and affects health and disease by not only mutating promoter and coding regions of genes, but also by modifying the epigenome — modifications to DNA that confer an additional layer of heritable gene regulation that lead to disease when deregulated. The epigenome comprises the heritable changes in gene expression that occur in the absence of changes to the DNA sequence itself, including DNA methylation and chromatin packaging. If the genome is compared to the hardware in a computer, the epigenome is the software that directs the computer’s operation. Thus, identifying epigenetic targets and defining how they are influenced by nutrition and the environment will allow for the development of innovative diagnostic, treatment, and prevention strategies that target the ‘epigenomic software’ rather than the ‘genomic hardware.’ Dr. Dana Dolinoy is the Searle Assistant Professor of Environmental Health Sciences at UM SPH. Her research investigates how nutritional and environmental factors interact with epigenetic gene regulation to shape health and disease. Visit her lab site.
Project Healthy Schools: A partnership between UM, the Ann Arbor and Ypsilanti Public Schools, and many public and private sponsors, designed to teach 6th-grade students about heart-healthy lifestyles, with hopes of reducing
their future risk of cardiovascular disease and diabetes. More info.
Student Advocates for Nutrition (SAN): SAN’s aim is to provide an interdisciplinary framework for students interested in food, nutrition, and wellness to engage in educational, outreach, and social activities within the university and surrounding communities. SAN's Facebook page.
Fom Erica Wald, of UM Hospitals & Health Centers Nutrition and Weight Management Services:
If you're attending or hosting a social function, bring or put out healthy treats.
Know how many calories are consumed in beverages? From 70 in lite beer to 180 in one cup of milkshake--all without the fiber that provides a feeling of fullness.
Control mindless eating!
Be accountable to yourself, and maybe also a buddy who will encourage and support you on good days and bad.
...And to Avoid Illness
Dr. Allison Aiello, a UM SPH assistant professor of epidemiology and expert prevention of illness, shared these health tips in Men's Fitness magazine.
Beware of the buffet: Guests should use plates only once and avoid snacking directly from the buffet or dipping vegetables or chips directly into a dish.
Spread cheer, not germs: One of the best ways to prevent infection is to wash hands frequently with warm water and soap for at least 20 seconds.
Be smart, keep foods apart: Preparing meals, keep raw meat, poultry, seafood, and eggs (including their juices) away from ready-to-eat foods and eating surfaces. Refrigerate promptly and do not leave perishable foods out for more than two hours.
Detroit News: UM SPH dietetic intern helps at hospital garden. "My experience at St. Joe's Farm has helped me appreciate the hard work that goes into cultivating safe and nutritious food," says Lexi MacMillan, pictured at left. "Farmer Dan's efforts in creating a sustainable food system at this hospital is inspiring."
Order the Student Advocates for Nutrition (SAN) cookbook
A community effort, it features 200 recipes from UM Dining Services, Clements Library Culinary Archive, MHealthy, SPHers, and local restaurants. To buy a cookbook for $12 plus shipping, email SAN at email@example.com
Oct. 27, 2010, talk by Gastronomica editor Darra Goldstein (second from left in photo) on "What We Talk About When We Talk About Food." Also pictured, from left: Theresa Han-Markey of UM SPH's Human Nutrition program, [Goldstein], Karen Peterson of SPH's Human Nutrition program, and Jan Longone of UM's Janice Bluestein Longone Culinary Archive.