Roger A. Fielding, Ph.D. is Associate Director of the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University and serves as Director and Senior Scientist of the Nutrition, Exercise Physiology, and Sarcopenia (NEPS) Laboratory. He is also Professor of Nutrition at the Friedman School of Nutrition Science and Policy, Professor of Medicine at Tufts University School of Medicine and the Associate Director of the Boston Claude D. Pepper Older Americans Independence Center. Dr. Fielding is an internationally known researcher who studies the underlying mechanisms contributing to the age-associated decline in skeletal muscle mass, the resultant impact on function, and the potential role of exercise, nutrition, physical activity and other therapies on attenuating this process. He has published over 200 peer-reviewed papers with over 8,000 citations and has conducted numerous cross sectional, longitudinal, and intervention studies examining the role of skeletal muscle powe
Loss of muscle mass among elderly can lead to falls, and staying put during the pandemic doesn t help
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Littérature : privés de salons, les petits éditeurs ont du mal à s afficher
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With the cold weather these days, one pandemic trend is continuing to warm people’s homes: sourdough baking.
The process of making a loaf with live fermented cultures has risen in popularity since last March largely because the yeast shortage early in the COVID-19 pandemic took other breads off the table, and because many people are spending more time at home, according to Benjamin Wolfe, who studies microbial ecology and evolution in his lab at Tufts. (See Nine Tips to Make Sourdough. )
“It’s really great during stressful times it’s sort of like a creature, and you’re taking care of it. It’s a fun distraction, and if you get great bread, all the better,” said Wolfe, who recently published a paper on the varieties of microbes in sourdough starters in the journal