Undergraduate Research

We encourage our nutrition students to get involved in research – and there are lots of opportunities just waiting for you! Where to start?

First, look at the Faculty page to find out what Nutrition faculty are exploring – anything grab you?

Second, explore UNH’s options:

  • Are you curious and simply want to “dip your toes in” and explore what research is all about? INCO 590 (variable credit), Student Research Experience, is a great place to start.
  • Would you consider getting paid to conduct research over the summer? A Summer Undergraduate Research Fellowship (SURF) may be for you.
  • Looking for 1 to 4 credits for conducting research during the academic year? An Undergraduate Research Opportunities Program (UROP) project or NUTR 699 (Independent Study) may be ideal for you.
  • Do you love to travel? SURF-Abroad or an International Research Opportunities Program (IROP) grant is a way to get a research and cultural experience at the same time.

 Third, make an appointment to talk with one or more faculty whose research grabs your interest. A simple “I’m curious about your work, and I might want to try my hand at research – can you tell me more?” is a great place to start. Once you learn more about ongoing projects, the two of you can explore which of the options might be right for you.

On-going Research Projects

 

cereal chanas

Health of UNH College Students: The College Health and Nutrition Assessment Survey (CHANAS) started in 2004, and is an ongoing assessment of the health of over 4,000 young adults at UNH.  Our findings? We aren't as healthy as we might guess.

 

 

To learn more about UNH research on this topic, click here.

 

 

Environmental Chemicals and Obesity: Many consumer products, like couches, curtains and hairdryers, won’t catch fire because they contain chemical flame retardants. But our research shows that flame retardants not only accumulate in our fat cells, they could promote obesity.

 

 

whole grain kristin davis "Is It Whole Grain?” Can a three session-education program help older adults identify and select morewhole grain foods using the information on product packages?  Most Americans eat fewer whole grains than recommended so Extension Professor CatherineViolette and her colleague Dr. Sarah Francis,  Assistant Professor from Iowa State University, designed a study to answer this question.  Kristin Davis, a UNH Nutrition Program graduate student under the direction of Dr. Joanne Curran-Celantano, along with trained Nutrition Program undergraduate students and UNH Cooperative Extension Nutrition Connections staff are implementing the “Is It Whole Grain?” program across the state of New Hampshire.  To date, more than 90 older adults in New Hampshire and 60 in Iowa have participated in the program.  Data collection will end early in 2014 and the research group will soon have an answer to their question.