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Nutritional Sciences
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Nutritional Sciences at Penn State examines how humans gain energy from food and how nutrition choices affect our health over time.
Solidly rooted in chemistry, biology, physiology, psychology, neuroscience, behavior, and development, our body of work covers the effects of nutrition at all levels, from the molecule to the organism, to the population at large. Our programs aim to nurture a new generation of leaders in bench and behavioral sciences who will push the limits of our understanding of nutrition as it relates to human health.
The January cover of the Journal of the Academy of Nutrition and Dietetics. The journal cover is black with yellow, orange, red, and green spices thrown into the air.
Research Spotlight
Herbs and spices tout taste and health as saturated fat, salt replacements

Kristina Petersen and Penny Kris-Etherton's study on the use of herbs and spices as healthy replacements for saturated fat, salt, and sugar in food was chosen to be republished on the January cover of the Journal of the Academy of Nutrition and Dietetics!