Category Archives: Department Research

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!

 

 

Correction:

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”.