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Student in nutrition lab

Research

Research in the Department of Nutrition Science aims to discover and translate new nutrition knowledge to the promotion of health and disease treatment in a diverse world. Research focuses on four main areas: metabolism and obesity; minerals, vitamin D and bone health; food, ingestive behavior and population nutrition; and carcinogenesis and cancer prevention.

Research Areas

Metabolism and Obesity

Obesity is a growing health concern associated with chronic metabolic diseases such as heart disease, stroke, type 2 diabetes and certain types of cancer. Researchers in the Department of Nutrition Science seek to clarify relationships between dietary intake of macronutrients and micronutrients and the risk of metabolic disease, as well as understand why chronic positive energy balance and obesity are associated with disease risks.

Faculty

    Minerals, Vitamin D and Bone Health

    Our researchers possess a deep understanding of calcium and vitamin D’s relationship to the body beyond bone health, investigating effects on cancer, hypertension, body fat and diabetes. Thanks to broad health applications and the prevalence of vitamin D and calcium deficiencies globally, related research continues to grow.

    Faculty

      Food, Ingestive Behavior and Population Nutrition

      From deficiencies of energy, vitamins and/or minerals to obesity and diet-related non-communicable diseases, lack of sufficient nutrients often stems from food accessibility as well as ingestive behaviors, such as food choice, eating patterns and portion size. Research in the Department of Nutrition Science aims to understand and manage these problems by considering the food supply chain and translating the environmental and biological determinants of ingestion to public health practices and policy.

      Faculty

        Carcinogenesis and Cancer Prevention

        Despite great progress in developing cancer therapies, there are limited options for late-stage disease treatment due to the heterogeneity and complexity of advanced cancers. To help prevent cancer-related deaths through modifiable lifestyle factors, researchers in the Department of Nutrition Science study cancer risk factors such as obesity, as well as cancer prevention through dietary components, including vitamin D, vitamin E and other plant-based bioactives.

        Faculty

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          Research Labs/Centers

          Purdue Clinical Research Center

          The Purdue Clinical Research Center provides space, equipment and staff to support government, academic and industry-sponsored human clinical research studies that work to advance medical knowledge across bionutrition, dietary assessment and clinical services through both direct interactions with people as well as the collection and analysis of blood, tissue and other samples.

          Ingestive Behavioral Research Center

          The Ingestive Behavioral Research Center provides a unique, interdisciplinary research and training environment that analyzes ingestive behavior and its disorders as well as investigates the environmental and biological controls of food and fluid intake.

          Interdisciplinary Centers

          Faculty in the Department of Nutrition Science conduct research and engagement projects that further the missions of the following centers and institutes:

          Faculty by Research Area

          Metabolism and Obesity

            Minerals, Vitamin D and Bone Health

              Food, Ingestive Behavior and Population Nutrition

                Carcinogenesis and Cancer Prevention