Lemel Durrah, chef and owner of Compton Vegan, shares advice on how people of all ages can eat and live well.
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Category: Nutrition
Aspiring Dietitian Aims to Promote Healthy Habits & Reduce Disparities
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.
Strength Gains and Healthy Brains
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.
Breaking generational barriers during the holiday season
Intergenerational gatherings can provide learning opportunities for all.
Helping NFL Players Fuel Up for the Field
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.
Food as Medicine? Scientists Are Getting Closer through Nutrigenomics
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.
Eat less, live longer? The science of fasting and longevity
A fasting-mimicking diet could spur cellular repair and improve health, says USC Leonard Davis Professor Valter Longo.
Fasting-mimicking diet holds promise for treating people with inflammatory bowel disease, USC study finds
Clinical trial shows reduction of inflammation in humans; fasting-mimicking diet appears to reverse Crohn’s and colitis pathology in mice.
Is the keto diet safe? USC experts have some serious concerns
Dietitians may recommend the popular high fat, very low carbohydrate plan for certain patients, but most of us can get the same results without going to such extremes.
Students learn how to make nutrition information more digestible
Master of Science in Nutrition, Healthspan and Longevity students prepare health messaging for consumers during GERO 512, "Communicating Nutrition and Health."