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Alexa Slack’s resume speaks for herself—an exceptional GPA and a steadfast commitment to community service has enabled Alexa to graduate Pace intent on becoming a future leader in the public health space.
“I have been teaching speech science and phonetics for the last ten years, and my disciplinary focus has been speech-language-hearing sciences,” said study author Sethu Karthikeyan, an associate professor of communication sciences and disorders at Pace University.
Professor Christen Cooper, from the Pace University Nutrition and Dietetics, noted the low nutritious value of processed foods is a huge problem, pointing out that 3D food printing will still produce processed foods, but for some people, this could mean improved control and tailoring of nutrition–personalised nutrition.
“It may also be useful in making food more appealing to those with swallowing disorders by mimicking the shapes of real foods with the pureed texture foods that these patients–millions in the U.S. alone–require,” the professor stated.
Professor Christen Cooper, Pace University Nutrition and Dietetics, said the new technological could tackle low-nutrient food. She said: “We have an enormous problem with the low-nutrient value of processed foods.“3D food printing will still turn out processed foods, but perhaps the silver lining will be, for some people, better control and tailoring of nutrition-personalized nutrition. “It may also be useful in making food more appealing to those with swallowing disorders by mimicking the shapes of real foods with the pureed texture foods that these patients - millions in the US alone - require.”
We have a huge issue with the poor nutritional content of processed meals,” said Christen Cooper of Pace University Nutrition and Dietetics.
In a new Perspective article published today by npj Science of Food, lead author Jonathan Blutinger, a postdoctoral fellow in the lab, delves into these questions and discusses the advantages and drawbacks of 3D printed food with Professor Christen Cooper, Pace University Nutrition and Dietetics.
Professor Christen Cooper, from Pace University Nutrition and Dietetics, believes the new technology could tackle low-nutrient food. “We have an enormous problem with the low-nutrient value of processed foods,” she says. “3D food printing will still turn out processed foods, but perhaps the silver lining will be, for some people, better control and tailoring of nutrition-personalized nutrition. It may also be useful in making food more appealing to those with swallowing disorders by mimicking the shapes of real foods with the pureed texture foods that these patients – millions in the U.S. alone – require.”
In a new Perspective article published today by npj Science of Food, lead author Jonathan Blutinger, a postdoctoral fellow in the lab, explores these questions and more, discussing with Professor Christen Cooper, Pace University Nutrition and Dietetics, the benefits and drawbacks of 3D-printed food technology, how 3D-printed food compares to the “normal” food we eat, and the future landscape of our kitchens.
Peruvian and first-generation graduate Lauren Cordova, PA-S, ’22, is making a place at the table for herself and other students in underserved populations. She chose the Physician Assistant (PA) Pleasantville program in the College of Health Professions (CHP) because of the emphasis on cultural sensitivity, community service, and diversity and that it teaches the importance of representation in healthcare.