The center’s latest offering is a two-week online course, developed with eCornell, that provides strategies practitioners can use when caring for their patients remotely.
New research from Elad Tako, associate professor of food science, shows that iron and zinc in biofortified foods, such as beans and wheat, can improve the health of gut bacteria and reduce the risk of malnutrition.
Cornell food scientists show in animal studies that a mother’s high-fat diet may lead to more sweet-taste receptors in taste buds resulting in poor feeding behavior, obesity in adulthood.
Individual Candida albicans yeast strains in the human gut are as different from each other as the humans that carry them, and some C. albicans strains may damage the gut of patients with inflammatory bowel disease, according to a new study from researchers at Weill Cornell Medicine.
Most patients with severe COVID who are put on ventilators regain consciousness after removal of respiratory support, but recovery may take weeks after the period of mechanical ventilation has ended, according to a new study.
Excess sugar in the blood, the central feature of diabetes, can react with immune proteins to cause myriad changes in the immune system, including inflammatory changes that promote atherosclerosis, according to a new study.
Cornell food scientists confirm that the grain teff helps the stomach and enhances the nutritional value of iron and zinc, according to a new modeling method.
A phase 3 clinical trial of treatment for idiopathic pulmonary fibrosis, sponsored by Weill Cornell Medicine, could pave the way for cheaper studies that are easier to conduct.