WHNRC Nutrition Studies
The Western Human Nutrition Research Center is one of six USDA-funded human nutrition centers in the country. Located on the University of California, Davis, campus, the goal of the Center is to define nutrition interventions that promote good health. The Center is currently accepting volunteers for the following studies:
Health Effects of Chardonnay Grape Pomace Powder Study
Who is conducting the study?
Nancy L. Keim, PhD, from the Western Human Nutrition Research Center (WHNRC) and Department of Nutrition, at the University of California, Davis.
What is the purpose of this study?
We hope to learn if the addition of grape pomace powder to your daily diet will result in certain health benefits such as reducing blood levels of cholesterol or triglycerides. The grape pomace powder will be provided in capsule form so that the amount provided can be controlled.
Where is the study being conducted?
WHNRC, 430 West Health Sciences Drive, University of California, Davis, California, 95616 Directions to WHNRC
For more information, click here
WHNRC Nutritional Phenotyping Study
Who is conducting the study?
Charles B. Stephensen, Ph.D. and John W. Newman, Ph.D. with the USDA Western Human Nutrition Research Center (WHNRC) and the University of California Davis, Department of Nutrition.
What is the purpose of this study?
Our goal is to characterize the "metabolic phenotypes" of healthy people in the general population. To do this, we will observe several processes that are happening in your body and how they change as your body responds to a meal.
Where is the study being conducted?
WHNRC, 430 West Health Sciences Drive, University of California, Davis, California, 95616 Directions to WHNRC
For more information, click here
High Resistant Starch Wheat as a Source of Dietary Fiber Study
Who is conducting the study?
Nancy L. Keim, PhD, from the Western Human Nutrition Research Center (WHNRC) and Department of Nutrition at the University of California, Davis.
What is the purpose of this study?
We are testing products (dinner rolls or pasta) containing wheat that is high in resistant starch and comparing these to conventional wheat flour to see if high resistant starch wheat will serve as a good source of fiber in the diet. As evidence of its positive effect, we will be taking several health-related measures that have been shown to be improved by dietary fiber including blood glucose control, bowel function, and the microbes in stool samples.
Where is the study being conducted?
WHNRC, 430 West Health Sciences Drive, University of California, Davis, California, 95616 Directions to WHNRC
For more information, click here
