At least 60 percent of Americans are deficient in vitamin D. That’s according to a survey of blood tests by the Centers for Disease Control and Prevention.
University of Minnesota nutritionist Kim Robien tells us why vitamin D is important for our health.
A Web site developed by the University of Minnesota serves as a national clearinghouse for best practices in pandemic preparedness for local and state health departments.
Jill DeBoer, director of the University’s Center for Infectious Disease Research and Policy, tells us more about the site, called Promising Practices: Pandemic Preparedness Tools.
Researchers have found that teen-agers who have televisions in their bedrooms are more likely to engage in unhealthy habits than those without TVs in their rooms.
That’s according to a study led by University of Minnesota epidemiologist Daheia Barr-Anderson.
April 7 through 13 is National Public Health Week.
John Finnegan, dean of the University of Minnesota School of Public Health tells us that the theme this year is Climate Change: Our Health in the Balance.
A new study has identified elevated glucose levels in patients as one factor in the recurrence of adenomatous polyps. These are benign polyps that can lead to colorectal cancer.
The four-year study followed 715 patients who had had a polyp removed. University of Minnesota epidemiologist Andrew Flood, one of the study’s authors, has more.
A new study has found that adolescents who already use alcohol are less receptive to prevention programs aimed at all students.
According to University of Minnesota epidemiologist Keryn Pasch, intervening at earlier ages, specifically between third and fifth grade, would provide more support for high-risk students.
March is National Nutrition Month, which provides health professionals another opportunity to encourage people to eat healthy foods and stay or become more physically active.
University of Minnesota nutritionist Kim Robien has more.
More cancer survivors are returning to the workforce, thanks to improved screening and treatment. But little is known about what helps these employees return to work successfully.
Recently, Nancy Nachreiner, a University of Minnesota occupational health professor, conducted focus groups with cancer survivors--women ages 31 to 54. She learned that job flexibility, active involvement from health care providers, and coworker support, were keys to a successful return.
This is National School Breakfast Week, a campaign to educate students and families about the importance of breakfast and the benefits of the National School Breakfast Program.
The federal program began in 1960s as a pilot project to provide free breakfast to children from low-income families. It became permanent in 1975. University of Minnesota nutritionist Jamie Stang tells us more.
The transition from high school to college is associated with dramatic declines in physical activity.
During this same time, students tend to eat more foods high in fat and sodium and drink more sweetened beverages.
This helps explain the increase in overweight and obesity among college students. That’s according to research involving more than 30,000 college students. University of Minnesota epidemiologist Toben Nelson was the lead researcher.
Over the last 10 years, the death rate from heart disease has dropped 45 percent in Minnesota—faster than in any other state. That’s according to a report from the American Heart Association.
John Finnegan, dean of the University of Minnesota School of Public Health says there are several reasons for this good news.
Too much meat, fried foods, and diet soda can increase your risk of developing metabolic syndrome, a condition that can lead to heart disease and diabetes. Dairy products, on the other hand, appear to reduce the risk of developing metabolic syndrome.
That’s according to a University of Minnesota study involving ninety-five hundred people. The study was co-auathored by Pamela Lutsey.
In order to learn more about the health benefits of food, researchers have typically focused on individual nutrients, such as beta carotene, calcium, and vitamin E.
But David Jacobs, a University of Minnesota epidemiologist, believes that scientists need to examine food itself.
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Last modified on Monday Jul 02, 2007
The views and opinions expressed in this page are strictly those of the page author. The contents of this page have not been reviewed or approved by the University of Minnesota.
At least 60 percent of Americans are deficient in vitamin D. That’s according to a survey of blood tests by the Centers for Disease Control and Prevention. 
A Web site developed by the University of Minnesota serves as a national clearinghouse for best practices in pandemic preparedness for local and state health departments. 
Researchers have found that teen-agers who have televisions in their bedrooms are more likely to engage in unhealthy habits than those without TVs in their rooms. 
More than 20 percent of adolescent males and females consume fast food more than three times a week. 
April 7 through 13 is National Public Health Week. 
A new study has identified elevated glucose levels in patients as one factor in the recurrence of adenomatous polyps. These are benign polyps that can lead to colorectal cancer. 
A new study has found that adolescents who already use alcohol are less receptive to prevention programs aimed at all students. 
More cancer survivors are returning to the workforce, thanks to improved screening and treatment. But little is known about what helps these employees return to work successfully. 
This is National School Breakfast Week, a campaign to educate students and families about the importance of breakfast and the benefits of the National School Breakfast Program.
The transition from high school to college is associated with dramatic declines in physical activity. 
Too much meat, fried foods, and diet soda can increase your risk of developing metabolic syndrome, a condition that can lead to heart disease and diabetes. Dairy products, on the other hand, appear to reduce the risk of developing metabolic syndrome. 
In order to learn more about the health benefits of food, researchers have typically focused on individual nutrients, such as beta carotene, calcium, and vitamin E. 
Last modified on Monday Jul 02, 2007