Margo Kamis, from South Glastonbury Connecticut, is a Dietetics and EcoGastronomy dual major with a minor in Culinary Nutrition and Food Studies at the University of New Hampshire, set to graduate in 2026.
COLSA: What is the title of your research presented at the Undergraduate Research Conference?
Margo Kamis: The research I presented is titled, Examining the relationship between skin carotenoids and bone health in young adults following various dietary restrictions.
COLSA: Can you summarize your research in simple terms?
Margo: This study explored the relationship between fruit and vegetable and bone mineral density among college students following restrictive diets. We recruited 1,007 students (ages 18-24) from the NUTR400 class to participate. Skin carotenoid scores, pigments deposited into the skin from fruits and vegetables one eats, were measured using the VeggieMeter® device that detects and quantifies the biomarkers to account for fruit and vegetable intake. We also recorded bone mineral density using bone ultrasound attenuation (BUA) z-scores. This helped us determine if there's a correlation between dietary intake and bone health.
COLSA: What problem does your research aim to solve?
Margo: The goal is to expand understanding of micronutrient adequacy for college students with certain dietary restrictions. Often, young adults are overlooked in health research, but it’s vital to understand how diet affects their well-being, especially in university settings. With this research, I hope to bring awareness of the importance of the expansion of options for those who follow these dietary patterns within the dining settings on college campuses as well as in areas that assist students with food insecurity such as food pantries, therefore benefitting the community at hand.
COLSA: How have you benefitted from participating in the Undergraduate Research Conference?
Margo: Participating in the URC has helped me in ways I did not think we possible. It has taught me time management skills when it comes to balancing my work on my project along with my classes and work-study as a college student. Furthermore, it has helped pique my curiosity into topics that most interest me in the world of nutrition and for my career, expanding my knowledge and understanding for when I enter the workforce.
Along with this, the URC has strengthened my public speaking skills, especially with topics I am most passionate about. To conclude, the opportunity to participate in such an honor has helped with my networking skills with other like-minded individuals and those who have different interests to mine, as I thoroughly enjoy speaking to other participants on their projects through the one-on-one presentation style.
COLSA: Who has supported you in your research?
Margo: This project was conducted under the guidance of Dr. Jesse Stabile Morrell with the College Health and Nutrition Assessment Survey (CHANAS).
COLSA: Have you received any funding to support your research?
Margo: This study was supported by the New Hampshire Agriculture Experiment Station and funded by the USDA National Institute of Food and Agriculture Hatch Project 1010738.
