Stories

The third annual Ms. Mae’s Allergy-Free Competition transformed a classroom into a lively bake-off arena as Nutritional Sciences students put their skills to the test.

Anne VanBeber, professor of nutritional sciences at TCU, shares why there are benefits to eating banana peels.

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.