Filtering by
- All Subjects: Nutrition
- All Subjects: Obesity
- Creators: School of Life Sciences
- Resource Type: Text
Over 40% of adults in the United States are considered obese. Obesity is known to cause abnormal metabolic effects and lead to other negative health consequences. Interestingly, differences in metabolism and contractile performance between obese and healthy weight individuals are associated with differences in skeletal muscle fiber type composition between these groups. Each fiber type is characterized by unique metabolic and contractile properties, which are largely determined by the myosin heavy chain isoform (MHC) or isoform combination that the fiber expresses. In previous studies, SDS-PAGE single fiber analysis has been utilized as a method to determine MHC isoform distribution and single fiber type distribution in skeletal muscle. Herein, a methodological approach to analyze MHC isoform and fiber type distribution in skeletal muscle was fine-tuned for use in human and rodent studies. In the future, this revised methodology will be implemented to evaluate the effects of obesity and exercise on the phenotypic fiber type composition of skeletal muscle.
In this project I explored the relationship between Qigong and Tai Chi Easy meditative practices and cardiometabolic risk factors, specifically looking at obesity and stress. The meditative focus of Qigong and Tai Chi Easy was expected to improve cardiac vagal tone which should lead to decreases in the inflammatory effects of stress. Additionally, due to the decreases in the harmful effects of stress, we expect to see a decrease in obesity through decreases in BMI and in waist circumference.
Considering food additives in one’s diet is of the utmost importance for health, though it can be problematic for those with limited knowledge of additives or nutrition. Common opinion is that good nutrition involves only what is or is not being consumed—calories, fat, etc. But the realm of nutrition depends on quality of food—whole, minimally processed food that subsequently lacks additives—as much as it does the composition of food.
This paper reviews eight of the most common and often problematic food additives in America: high fructose corn syrup, aspartame, sodium nitrate/ sodium nitrite, partially hydrogenated vegetable oil (trans fat), monosodium glutamate (MSG), benzoate preservatives (BHA and BHT), potassium bromate, and caramel coloring. It is important to note that this list is far from comprehensive; these additives receive much attention in America making them some of the most talked about and most easily recognized additives.
This paper aims to present sound depictions of existing research that most often refutes the validity of the “generally recognized as safe” claim currently standing for these food additives, providing consumers with reliable information with which they can make educated decisions when purchasing food and eating healthfully.