College of Agriculture and Life Sciences
Healthy Behaviors Translate into a Healthy Workplace
Tall, Hardy Grass May Be Energy Crop of the Future
Poultry Industry Steps Up Biosecurity Efforts
Student Team Debuts Decadent, Convenient Banana Dessert
Crop Improvement Technology Provides Benefits to Developing Countries
A Pearl of Wisdom for the Chesapeake
Getting to the Root of the Matter
Process Verification: A Boon for Beef-Cattle Producers
Microbiologist Works to Better China's Water Quality
Students Adopt Strawberry Mutants
Teaching Character and Learning from It, Too
Building Partnerships with Urban Boarding Schools
What Do Biodiesel and Omega-3 Fatty Acids Have in Common?
EQIPping Growers to Protect the Environment
Timely Notifications Ward Off Vegetable Foes
How Important Are Locally Grown Foods?
Improving Health
Modern society faces numerous challenges related to food security and safety as well as human nutrition and health. Our college’s research, education, and Extension efforts in the agricultural and life sciences focus on resolving these issues. The college’s integrated and multidisciplinary approach in the realms of health, food, and nutrition builds on existing and developing strengths of our programs, in partnership with other academic institutions and the biomedical industry. As we provide science-based solutions to complex modern problems, we improve the health and well-being of Virginia’s and the nation’s citizens.
Chronic diseases are the most common and costly health problems, accounting for 70 percent of all deaths nationwide and impacting the lives of 125 million Americans, according to the Virginia Department of Health. They are also among the most preventable diseases. By adopting healthy behaviors, many of the devastating effects of chronic diseases can be prevented or controlled. The promotion and protection of citizens’ health is a core goal of our strategic efforts. Through the creation and use of advanced research results and technologies, our programs are developing new and improved foods, improving nutrition and food safety, advancing the adoption of health-promoting behaviors to prevent illness, and reducing health care costs.
One area where our researchers are focusing their efforts is the prevention and management of obesity. More than 60 percent of Americans are overweight and more than 30 percent are obese. Obesity dramatically increases the risk of most chronic diseases, including cardiovascular disease, diabetes, hypertension, and some cancers. Obesity and overweight are approaching smoking as the number one preventable cause of premature death and disease. A number of high-impact programs in the college are focused on translating the latest research results into actions.
Foodborne illness is another focus within the health, food, and nutrition realm. An estimated 76 million people in the United States are affected annually by foodborne illnesses, typically caused by improperly prepared or handled food. The Centers for Disease Control and Prevention estimates the economic cost of foodborne illnesses in terms of pain and suffering, reduced productivity, and medical expenses to be between $10 billion and $83 billion per year.
Our faculty members are taking multiple approaches to developing new food safety and biosecurity procedures to help keep America’s food supply safe for consumers.
Many articles in this issue of Innovations illustrate how our efforts contribute to a healthier environment and increased health for humans and animals alike, while increasing profitability for producers. Through these and other innovative programs, we will give back to the commonwealth many times over by translating the latest research findings to Virginians through impactful programs that foster economic growth in rural and urban areas.
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| Sharron Quisenberry, Dean |