More than a million Iowans are at an increased risk of dying from heart disease, cancer or a stroke simply because they live in a rural area. National Rural Health Day on Nov. 16 aims to reduce the gap in rural and urban health outcomes – something Iowa State University researchers Sarah Francis, Kimberly Greder, and Jennifer Margrett are directly and indirectly doing through their research and ISU Extension and Outreach initiatives.
Students in the College of Human Sciences will have four additional opportunities to study abroad next summer.
Apparel, events, and hospitality management will offer two programs: one in Taiwan and Japan, and another in the Czech Republic. Human development and family studies will offer a program in Denmark, and the School of Education faculty will offer a program in western Europe.
Eating “clean” is all about avoiding foods with additives, preservatives or other chemicals on the label, but Iowa State University professors Ruth MacDonald and Ruth Litchfield warn of the consequences in terms of food waste, safety and cost.
Iowa State University faculty members are working with Ames students, teachers, and administrators to help the school district address academic achievement gaps and other racial disparities — creating a more inclusive environment through research, conversations, training, and awareness.
Researcher finds further evidence that fats and oils help to unlock full nutritional benefits of veggies
A new study led by Wendy White, an associate professor in food science and human nutrition, shows that eating salad with added fat in the form of soybean oil promotes the absorption of eight different micronutrients that promote human health. Conversely, eating the same salad without the added oil lessens the likelihood that the body will absorb the nutrients.
A weeklong celebration of the College of Human Sciences will this year showcase how the college’s people and programs are joined by a common bond of helping others.
From music therapy to better nutrition and exercise, College of Human Sciences researchers are providing expertise in Iowa State University’s revolutionary brain initiative aimed at reducing effects of debilitating diseases such as Alzheimer's and Parkinson's.
Iowa State University food and nutritional scientists are at the heart of an initiative to create food security around the world by improving the nutritional value of existing foods.
One of those concerns is iron deficiency, the most common and widespread nutritional disorder in the world — including both developing and industrialized nations — according to the World Health Organization. Manju Reddy, the Doris A. Adams Endowed Chair in Food Science and Human Nutrition, is focused on making iron more available with natural iron compounds and foods.