Food Science and Nutrition Department faculty have an interest in applied research, which is often done in collaboration with the food industry. Areas of research include everything from the development of new foods to the study of how foods impact health, wellness, and disease prevention.

Modified from fsn.calpoly.edu

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Submissions from 2008

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Nutrition and Tuberculosis: A Review of the Literature and Considerations for TB Control Programs, Peggy Papathakis and Ellen Piwoz

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Eat Smart. Play HardTM San Luis Obispo: A Nutrition and Fitness Pilot Program for Young Children and Their Adult Buddies, Shirley S. Peterson, Dana E. Gerstein, Krista Mugford, Rachael Willey, Jenny Davis, Lisa M. Nicholson, and Patricia B. Crawford

Submissions from 2007

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Hb A1c in relation to intrauterine growth among male adolescents in southern Brazil, Aydin Nazmi, S. R. Huttly, Cesar G. Victora, R. C. Lima, P. R. Post, J. W.L. Elizalde, and B. M.C. Gerson

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Socioeconomic and racial/ethnic differentials of C-reactive protein levels: a systematic review of population-based studies, Aydin Nazmi and Cesar G. Victora

Submissions from 2005

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HIV and Nutrition: Pregnant and Lactating Women, Peggy Papathakis and Nigel Rollins

Submissions from 2004

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Learning to Teach, Teaching to Learn, Lisa Nicholson, Susan Algert, and Rachael Willey

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Are WHO/UNAIDS/UNICEF-Recommended Replacement Milks for Infants of HIV-Infected Mothers Appropriate in the South African Context?, Peggy Papathakis and Nigel Rollins

Submissions from 2000

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Micronesia: Steps in the Right Direction, Aydin Nazmi

Submissions from 1999

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Interaction of Blood Pressure and LDL Cholesterol in Early Atherosclerosis. The Los Angeles Atherosclerosis Study, Ping Sun, Kathleen M. Dwyer, Noel Bairey Merz, Wei Sun, Lisa M. Nicholson, Cheryl Nordstrom, and James H. Dwyer