- Author: Liana Wolfe
After serving Californians for over 22 years as a UC Cooperative Extension nutrition, family and consumer sciences advisor for Riverside County, Chutima Ganthavorn retired from UC Agriculture and Natural Resources July 1. Ganthavorn credits her success in improving nutrition education for Inland Empire residents to community partnerships, reliable funding and leadership support.
Ganthavorn earned her bachelor's degree in food and nutrition at UC Berkeley. After taking on a work-study opportunity at Cal, Ganthavorn was inspired to pursue food and nutrition further, which later led her to earn a Ph.D. in food science from Washington State University.
- Author: Jeannette E. Warnert
UC ANR partners with state and local organizations to improve urban communities. This story is one in a series about the impact of these partnerships.
The Farmworker Institute of Education and Leadership Development (FIELD), founded by Cesar Chavez in 1978, is dedicated to strengthening communities and the lives of farmworkers and immigrants in the San Joaquin and Sacramento valleys.
In Kern County, they are partnering with UC Cooperative Extension's CalFresh Healthy Living, UC program to ensure families have the knowledge and skills they need to buy and prepare food that will help prevent...
- Author: Lucien Crowder
This is one of a series of stories featuring a sampling of UC ANR academics whose work exemplifies the public value UC ANR brings to California.
Through the COVID-19 pandemic, UC Agriculture and Natural Resources has continued to work to safeguard abundant and healthy food for all Californians, promote healthy people and communities, build skills needed in the workforce and help to develop an inclusive and equitable society. For insights into how the pandemic is affecting life in California and UC ANR's programs in these areas, UC's research magazine, California Agriculture, spoke with UC Cooperative Extension specialist Karina Díaz Rios about nutrition. Below is the edited...
- Author: Diane Nelson
Consumer demand is rising for all things avocado, including oil made from the fruit. Avocado oil is a great source of vitamins, minerals and the type of fats associated with reducing the risk of heart disease, stroke and diabetes. But according to new research from food science experts at the University of California, Davis, the vast majority of avocado oil sold in the U.S. is of poor quality, mislabeled or adulterated with other oils.
In the country's first extensive study of commercial avocado oil quality and purity, UC Davis researchers report that at least 82% of test samples were either stale before expiration date or mixed with other oils. In three cases, bottles...
- Author: Jeannette E. Warnert
In a new series starting today, UC ANR features a sampling of our academics whose work exemplifies the public value UC ANR brings to California.
UC Cooperative Extension nutrition, family and consumer sciences advisor Deepa Srivastava arrived in the San Joaquin Valley in 2017 to conduct a research and education program that makes children and families healthier in Tulare and Kings counties.
Srivastava joined Cooperative Extension with diverse experience in obesity prevention research and program implementation and evaluation. Her job combines extension, research, university and public service to promote healthy living among families and...