During the COVID-19 pandemic, Asian Americans have faced a rise in overt racism, with thousands of hate incidents reported. This has had a bigger impact on young Asian American adults, leading to emotional distress and health problems. A theory by Harrell suggests that experiencing racial discrimination can harm mental and physical well-being due to stress. Past studies have shown a connection between racial discrimination stress and health issues like obesity and mental disorders. However, there's a need to understand the cultural and emotional factors involved. This research aims to explore how racial discrimination affects Asian Americans' food choices by looking at stress responses and cultural influences. Using surveys, experiments, psychophysiology, and virtual reality, the study will investigate how cultural identity affects stress reactions and subsequent food decisions after racial discrimination experiences.

Hello,We are recruiting Asian Americans with Japanese, Chinese, or Korean heritage for a paid research study.We want to understand how racism affects food choice in a virtual reality (VR) environment. To participate in this study, you will need to complete an informed consent form, and answer questions prior to your arrival at the lab. You will have to come to the lab to watch a video of anti-Asian racism incidents that happened during the COVID-19 pandemic, and answer questions before and after the video. Last, you will make food choices in the VR environment. Participation will require three hours or more of fasting before arrival at the lab.You will be paid $25 in a gift card for your participation. If you come to the lab but do not complete the study, you will still be paid.Please continue to the next page to read the informed consent if you are interested in participating. If you are not, please exit this page.<<LINK TO REDCap SURVEY HERE>>

$25 gift card

This study design is a survey that collects information about students' active level and supplement use, with an emphasis on creatine. The difference between contact and non-contact athletes will be examined, in addition to people who are considered inactive/low activity. This will help provide information of how physical activity related supplementation use affects cognition in different populations, with varying amounts of neurotrauma.

All participants will complete a digital survey that provides information about their dietary supplementation and physical activity habits. As part of the survey, participants will be allowed to indicate their interest and availability to come to a laboratory setting to complete a brief batter of neurocognitive tests.

The purpose of this study is to investigate whether fermenting pulse foods (e.g. beans, chickpeas, lentils, peas, etc.) changes their effects on the gut microbiome and inflammation. Participants will eat provided meals of either fermented or unfermented pulses, providing blood and fecal samples at the beginning of the study and after two weeks of eating meals containing each of the pulse types.

The study lasts 8 weeks. 2 weeks where you do not consume any of the test food (pulses such as chickpeas, lentils, peas or beans), 2 weeks of consuming the first type of the provided meals, 2 weeks without consuming any of the test foods, 2 weeks consuming the second type of provided meals. There will be five in person visits, one at the beginning to provide consent and then one at the end of each 2 week section. At three of these visits a fecal sample will be collected, blood will be drawn and a dietary survey completed.

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The purpose of this study is to collect normative data related to orofacial (lip/tongue) somatosensation (touch sensation) in healthy adults across the adult lifespan. This data will be compared to a select clinical population, those with Parkinson's disease.

There will be one data collection session lasting approximately 90 minutes. Participants may be invited back for a second session approximately 4 weeks later to repeat the testing sessionDuring the sessions, participants will answer a series of questions about their eating and drinking preferences, they will be asked to provide a speech sample by repeating a series of syllables, words, and sentences, as well as providing a spontaneous speech sample.All participants will be asked to complete a series of sensory tests where small plastic objects are placed on their lip, tongue, and finger tip. Participants will be asked when they feel the pressure/texture and when they do not.

The purpose of this research study is to determine if a healthy diet containing 2 eggs/day has similar effects on risk factors for heart disease as a healthy diet containing 3 eggs/week.

This study runs for about 3 months. During this time, you will be provided with two diets in random order to consume for 28 days. These diets will meet your energy and nutrient needs and include 3 meals, 2 snacks and some beverages. During this time, we will ask you not to eat any foods outside of those provided by the study. You will have a 1-month break between the two diets. Testing will be conducted on two separate days at the beginning and end of each diet period (a total of 8 testing days). For these visits, you will need to fast for 12 hours prior and avoid alcohol for 48 hours prior. At these visits, we will take a blood draw, measure your body weight, and perform non-invasive tests to assess your vascular health.

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The purpose of this study is to assess if a healthy diet containing cottonseed oil improves markers of heart and metabolic health compared to healthy diets containing other commonly consumed plant oils. Participants will be asked to consume three different healthy diets containing plant oils for 28 days each, with a minimum 1-month break between the three diets. Measurements of blood markers (sugar, insulin, cholesterol), blood pressure, and heart health, will be done at the start of the study and the end of each diet period.

In this study, you will be asked to consume three different diets for 28 days each. The diets will be provided and include 3 meals, 2 snacks and beverages daily. These diets will meet your energy and nutrient needs. You will be asked not to eat any foods outside of what is provided by the study. You will have a minimum 1-month break between the three diets. Testing will be conducted on two consecutive days at the start of the study, and the end of each of the three diet periods (a total of 8 testing days). For these visits, you will need to fast for 12 hours prior and avoid alcohol for 48 hours prior. At these visits, we will take a blood draw, measure your body weight, and perform non-invasive tests to assess your vascular health.

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The purpose of this study is to gain a greater understanding of healthcare workers’ knowledge of and perception of dysphagia in older adults. Study participants will fill out a survey/questionnaire in a single study session. This is expected to take 15-20 minutes.

You will be asked to complete a single, brief survey. It will take no more than 15-20 minutes.

The aim is to conduct a pilot study to assess the feasibility, acceptability and potential effectiveness of culinary focused nutrition education to promote increased adherence to the Dietary Guidelines for Americans compared to standard low-intensity care.

You will be asked to attend two fasting clinic visits. At these visits paperwork will be completed, measures of weight, height, waist circumference, and vascular health will be taken. A blood draw will also be taken. If you are randomized to the culinary focused nutrition education group, you will be asked to attend weekly 1-hour face-to-face group education sessions during the first month of the study. For months 2 and 3 face-to-face sessions will be held bi-weekly for 1 hour. You will also receive emails containing videos and other resources. If you are in the standard nutrition education group, you will receive nutrition education via written study material and a phone application (app) and you will not have to attend education visits.

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Average global temperatures and the number of heat waves have increased recently. Humans sweat and increase blood flow to the skin to cool their body when they get hot. Older adults (>65 yrs) do not do this as well as younger adults. This makes them at risk for heat-related illnesses. It is important to learn about cooling strategies that will lower body temperature for older adults in the heat. In this study, we will determine if placing your hands and forearms in cold water and/or supplementation with folic acid are effective cooling strategies for older adults resting in the heat.

There will be 4 in-person visits in a hot and humid environment, there will be folic acid supplementation and placebo for 6 weeks each

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