Stories

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.

Joyce Akinnibosun is a senior nutrition major with a biology minor, on the pre-dental track. Despite the challenges of the pandemic and shifts to virtual learning, she has been accepted to every dental school in Texas. Akinnibosun grew up in Cedar Hill, Texas, and came to TCU on a scholarship as a biology major, but eventually switched to nutrition when she discovered she enjoys learning about nutrition and health.

With the ongoing outbreak of COVID-19 and the holidays around the corner, Professor and Department Chair Anne VanBeber, R.D. provides easy tips and recommendations of food and drink groups to consider when planning weeknight and holiday meals.

Ray Seguin is a current student in the Coordinated Program in Dietetics at TCU. She is originally from El Paso, Texas, and graduated from UT Arlington with a Bachelor’s in Exercise Science.

Since he was a young boy, Chris Reale ‘17 knew he had a taste for the food industry and brought his dreams to life when he helped move Flores Barbecue to Fort Worth.

Jada Stevenson, assistant professor in the Department of Nutritional Sciences and director of interprofessional education for the College of Science & Engineering, is passionate about obesity prevention and has focused her research around this alarming statistic.