May 23, 2025
Julie Butner’s journey from TCU nutritional sciences student to local nonprofit leader reflects a career defined by service and adaptability.
Julie Butner’s journey from TCU nutritional sciences student to local nonprofit leader reflects a career defined by service and adaptability.
Anne VanBeber, PhD, RD, LD, CCMS, CFCS, FAND, shares her expertise on the benefits of anti-inflammatory foods with Woman’s World magazine.
TCU Nutrition and TCU Dining are cooking up success, winning the 2024 Most Innovative Wellness and Nutrition Program of the Year by the National Association of College & University Food Services (NACUFS).
Dr. Gina Hill, chair of The Department of Nutritional Sciences, shares more about what food waste is, the issues surrounding it, and practical ways to be a part of the solution.
Co-authored by Elisa Marroquin, assistant professor in TCU’s Department of Nutritional Sciences, a new paper published in the Journal of Medical Microbiology reveals the first systematic review to assess the effect of taking probiotics alongside antibiotics on the diversity and composition of the human gut microbiome. The review evaluates trends across 29 studies published over the past seven years.
The student organization Food Recovery Network is sponsoring an online donation drive for Union Gospel Mission, one of the nonprofit organizations it serves. FRN hopes students, faculty and staff will want to participate. The mission has wish lists at Amazon, Target and Walmart.
It’s no secret that it gets harder to lose weight as you get older. Many celebrity-endorsed products and fad diets claim miracle results, but is there really a shortcut to slimming down? Samantha Davis, associate professor in TCU’s Department of Nutritional Sciences, gives the skinny on boosting metabolism, the importance of exercise, and the pros and cons of intermittent fasting.
Modern-day meals delivered right to your doorstep are a far cry from the Swanson and Hungry-Man trays of yesteryear. Offering dinners catered to vegan, keto, and low-calorie diets, prepared meals continue to soar in popularity. But just how nutritious are they? Anne VanBeber, Nutritional Sciences professor, gives her expert opinion on modern eating habits for those concerned with quick and easy meal prep.
Have you ever stopped to think about what football programs do with the massive amounts of leftover food they have after home games? At TCU, the Food Recovery Network (FRN) ensures it finds its way to the less fortunate.
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