Home : Presentations

Preparing food for a nutrition research study kind of goes against the grain for a dietitian who  has spent most of her career encouraging clients to eat well-rounded diets containing lots of vegetables, whole grains, and fresh fruits. However volunteer participants in a study being conducted by Utah State University’s Center for Advanced Nutrition (CAN) will be consuming gluten-free breads and muffins, carefully-controlled portions of vegetables, and fruits from a limited array of sources.

But dietitian Sheryl Aguilar, who guides the meal preparation for CAN’s Human Nutrition Research Center, can handle the challenge. “It’s an important study that could make a real difference in the lives of people who have elevated cholesterol levels,” she said, “and it’s a great experience for students in the nutrition field. Plus, the food actually tastes pretty good!” (more)