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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.
Rachel Walker
Research Spotlight
New research shows chronic inflammation may reduce milk production

Rachel Walker led a team of researchers in nutritional sciences that found women with obesity are more likely to quit breastfeeding before they planned than other moms.