Cassandra Boyd and Dr. John Gieng’s Research on Prebiotics Featured in Newsweek, Many Other News Sources

Research by Department of Nutrition, Food Science, and Packaging graduate student, Cassandra Boyd, and Assistant Professor Dr. John Gieng have recently featured in Newsweek, Yahoo, Everyday Health, and many other news sources. They performed a literature review of around 70 articles, estimating the prebiotic content of 43 foods and extrapolating that data to estimate the prebiotic content of more than 8,600 foods detailed in the 2015-2016 Food and Nutrient Database for Dietary Studies (FNDDS). The foods that were found to be some of the highest in prebiotics (50 – 243 milligrams per gram food) were dandelion greens, jerusalem artichoke, garlic, leek, onions, onion rings, peas and onions, creamed onions, cowpeas, and asparagus.

Congratulations Cassandra Boyd and Dr. John Gieng on their recognition!




August 21, 2023

A previous version of this story incorrectly listed the number of foods that were estimated for prebiotic content as 117 instead of 43.

The link to “many other news sources” has been updated with a more extensive list of news sources.

Professor Mauldin Publishes Article Advocating for a “Paradigm Shift in How Clinicians Address Body Weight”

Congratulations to Professor Kasuen Mauldin who’s review article, “The consequences of a weight-centric approach to healthcare: A case for a paradigm shift in how clinicians address body weight”, was recently published in the December 2022 issue of Nutrition in Clinical Practice.

You can also hear Professor Mauldin interviewed about their article on the Nutrition in Clinical Practice podcast’s episode titled “We Should Follow a Weight-Inclusive Approach to Health Care – NCP December 2022”.

Recording of Spartan Accelerated Graduate Education (SAGE) Program Informational Session

An informational session was held on Friday, September 02, 2022, from 3:00 p.m. – 4:00 p.m. for students to learn more about the Spartan Accelerated Graduate Education (SAGE) Program and the concentrations offered by the Department of Nutrition, Food Science, and Packaging.

Our Bachelors and Masters Combined (4+1) Program, also known as the SAGE Program, can accelerate the route to graduate with two degrees, and decrease total cost by possibly saving one year of paying graduate-level tuition.
There is no GRE test required.
Current Spartan Accelerated Graduate Education (SAGE) Concentrations:
● SAGE 4+1 Nutritional Sciences, Dietetics
● SAGE 4+1 Nutritional Sciences, Applied Nutrition and Food Sciences
● SAGE 4+1 Nutritional Sciences, Food Management

For more information, visit Spartan Accelerated Graduate Education (SAGE) Scholars Program in Nutritional Science.


Department Launches Combined Bachelor’s and Master’s Degree Program

The Spartan Accelerated Graduate Education (SAGE) Scholars Program in Nutritional Science is a combined bachelor’s and master’s program. Students in this program pursue a bachelor’s and master’s degree simultaneously. This program allows students to earn graduate credit while in their junior and/or senior year, reducing the number of semesters required for completion of a master’s degree.

Our program is designed to meet the needs of the student who is working towards a baccalaureate degree and seeks advanced preparation in nutrition science, nutrition education, geriatric nutrition, and foodservice/restaurant management. The program is intended to prepare candidates to assume leadership roles in their profession and communities and to provide the opportunity to acquire a foundation for doctoral study.

Applications will be accepted from September 1 until October 1, 2022. Currently, only applications for the spring 2023 semester will be accepted.

For more information, visit Spartan Accelerated Graduate Education (SAGE) Scholars Program in Nutritional Science.

Department Celebrates 2022 Graduates

On May 26, 2022, the Department of Nutrition, Food Science, and Packaging held a celebration to honor their 2022 graduates. Department Chair, Dr. Ashwini Wagle, presented the Student Recognition Awards, which are awarded to graduating students that have shown outstanding performance in their chosen area of study or in service to the community. Graduates were gifted with a department tote bag provided by the Nutrition and Food Science Club and cookies made by Professor Jamie Kubota.

Student Recognition Award Winners

Service: Winnie Liao

Dietetics: Alexander Ray and Debra Buchanan

Applied Nutrition: Zaina Maryam

Food Science: Liying Li

Food Management: Liza Madrid

Packaging: Theresa Halstead