Health and Nutrition
Are Purple-Fleshed Sweet Potatoes Good for Cancer Prevention?
Dr. George Wang, Associate Professor of Human Nutrition
Purple is not only the K-State Wildcats’ color, but it also provides some healthy benefits when present in food, like in a purple-fleshed sweet potato. The purple-fleshed sweet potato grown in Kansas was recently selected to study its health effects. The natural purple pigment of the purple-fleshed sweet potato is contributed by a group of plant chemicals named anthocyanins. In this lecture, we will look at our recent studies of anthocyanin-enriched purple-fleshed sweet potatoes for cancer prevention by using both in vitro cell culture and in vivo animal models.
The Beef Community: Working Together to Raise Beef from Pasture to Plate
Food for Thought students,Food For Thought Agricultural Organization
No summary available
Does Body Weight Matter in Cancer?
Dr. George Wang
The obesity and overweight rates in adults and the youth have been growing for the past 20 years in the United States. High prevalence of obesity problems can be explained by a lifestyle characterized by over-consumption of energy combined with low physical activity. There is ample evidence that a healthy body weight via decreased calorie intake and increased physical activity reduces cancer risk. This lecture will provide new information regarding weight control and cancer prevention from a nutritional perspective. Furthermore, the current research in the lecturer’s laboratory will be provided for a better understanding of the potential mechanisms of why weight control may prevent cancer.
Is Obesity a Disease?
Dr. David C. Poole,Professor of Kinesiology, Anatomy, & Physiology
This presentation explores the scientific evidence for obesity being considered as a disease. Recent scientific and medical evidence is presented and the societal view of overweight/obese individuals is integrated into the narrative. Audience views are solicited and discussed.
The Science of Exercise: Why We are Meant to Move
Dr. Craig Harms,Associate Professor of Kinesiology
Our society is becoming increasingly sedentary. As a result of physical inactivity, there has been an alarming increase in sedentary related diseases. This lecture will focus on the physiologic perspective of why our bodies are meant to move and what happens to our bodies when they become more sedentary.
So Many Choices!
Jessica Wright, Assistant Coordinator, New Student Services
Life is full of choices. What should I have for breakfast? Should I turn in my homework on time? Our daily choices begin the moment we get out of bed in the morning. In fact, that is our first choice…to get out of bed! Some choices can be harmful to our health, while others can help us become more successful, healthier people. This completely customizable and interactive presentation allows educators to choose the healthy choices topic for discussion. You choose the topic, we discuss the choices. The ultimate goal for this presentation is to help your students make healthier choices and improve their decision making skills for a successful future!
Understanding the Role of the Built Environment in Successful Aging
Dr. Migette Kaup,Associate Professor of Apparel, Textile, & Interior Design
In the field of long-term care and housing for seniors, we are often in search of new ideas that will help improve our environments, our services, and our lives. Sometimes, however, to be effective in our planning we need to return to the fundamentals of what it means to be connected to the world around us. Healthy and successful aging focuses on “abilities” of elders rather than their disabilities. This presentation will review and discuss ideas, options, and strategies for rethinking how people of different abilities connect with and control their own environments when the aging body changes.
Why Do We Need to Eat More Fruits and Vegetables?
Dr. George Wang
Consumption of fruits and vegetables is inversely correlated with the risk of several chronic diseases including cancer. In addition to fibers, plant chemicals present in fruits and vegetables appear to be responsible for various health benefits through a variety of mechanisms. This seminar will focus on plant chemicals including definition, chemical structure, biosynthesis pathway, and potential mechanisms for healthy benefits. Furthermore, American legal requirements for active plant chemicals on market as dietary supplements will be discussed.