Graduate Research Presentation

Earlier this month, I had the opportunity to present a piece of my graduate research at the Academy of Nutrition's Food and Nutrition Conference and Expo or FNCE for short. It was my first time presenting at or attending this conference and it was sure a great experience.

I was able to present the poster twice, once during the poster session and once as an award winner at a breakfast for the Research Dietetic Practice Group. 

While at the conference, I was also able to enjoy a dinner with graduate student friends where I had the opportunity to try alligator, lobster mac and cheese, and other great new food combinations. The last day coffee was definitely in-hand.

A-Z: Omega-3 Fatty Acids

Omega-3 fatty acids have been linked to several health benefits including lowering blood pressure, lowering triglycerides, and decreasing the symptoms of rheumatoid arthritis (1). 

There are actually two types of omega-3 fatty acids, EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). It is recommended to consume fish twice per week, but there are other foods that contain omega-3 or the precursor to omega-3 including flax seed and chia seed.

Omega-3 fatty acids work, in part, to decrease inflammation and decrease the levels of low-density lipoprotein (LDL) or bad cholesterol in the blood.

If you're not a fan of fish, chia seeds can be added to smoothies and milled flax can be added to granola or even some baked goods.

This post only contains general nutrition information and is not meant to provide personalized nutrition recommendations. If you have questions about weight loss or personal nutrition recommendations, please see a registered dietitian or your healthcare provider.

Resources
1. Omega-3 Fatty Acids. Mayo Clinic. 2015.