Stories

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.

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.