Beginning in the fall of 2021, these innovative programs, offered both online and on campus, will provide students with a flexible approach to gaining expertise for in-demand careers in areas of food service management, dietetics, and nutrition across the lifespan.
“Now, I feel like I’m on the right direction,” student Shauna Davis says of the online Master of Science in Nutrition, Healthspan and Longevity program.
At the Amos Institute, alumna Amylee Amos shares dietary interventions that aim to slow or potentially reverse neurodegenerative decline.
Lemel Durrah, chef and owner of Compton Vegan, shares advice on how people of all ages can eat and live well.
Alicia Miller plans on working with women and children in underrepresented and underserved communities after completing her Master of Science in Nutrition, Healthspan and Longevity.
Games like crossword puzzles and sudoku are often practiced to keep brains flexing, but in the face of cognitive decline, physical strength training could also help maintain or improve cognition.
Intergenerational gatherings can provide learning opportunities for all.
As the first-ever full-time team dietitian for the LA Chargers, USC Leonard Davis alumna Erica Capellino plans meals, snacks and drinks with optimum performance in mind.
Nutrigenomics — the nexus of nutrition, genetics and genomics — is still in its infancy, but USC Leonard Davis faculty member Cary Kreutzer sees vast potential in its ability to help people take control of their health.
A fasting-mimicking diet could spur cellular repair and improve health, says USC Leonard Davis Professor Valter Longo.