Faculty, students hit the slopes to research winter sport

Health Sciences researchers examine metabolic demands of snowboard cross By Allie Lewis Olympic medals are earned during the off-season, and research being conducted by professors and students at the University of Rhode Island could bring athletes that much closer to the podium.   In partnership with Carrabassett Ski and Snowboard Academy in Maine, Kinesiology Department […]

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URI webinar series to promote health system transformation

To increase awareness of the issue and help spur the change, URI Nursing Professor Betty Rambur is spearheading a series of webinars to enhance health care professionals’ knowledge of health system science and promote understanding of health system transformation concepts. The 50- to 90-minute programs — funded by a $119,000 grant from the state Executive […]

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63 percent of survey respondents want URI to be tobacco-free

URI’s Tobacco-Free Committee, co-chaired by Health Sciences Associate Dean Deb Riebe, seeks healthier, cleaner community There is strong support among students, faculty and staff for a University of Rhode Island free of tobacco and electronic nicotine product use, according to a survey conducted last semester. Distributed and analyzed by URI’s Tobacco-Free Committee, the survey generated […]

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Healthier communities, by design

Health advocate, former racewalker Mark Fenton to bring exercise message to URI Feb. 22  One would be hard-pressed to find anyone who’s not aware of the benefits of physical activity. From weight loss, to cardiovascular health, to prevention of diseases including cancer, diabetes, depression and more, the benefits of even moderate exercise can lead to […]

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URI researchers awarded $300,000 grant to examine healthy food choices

Changing behavior around food is never easy. A faculty member in the University of Rhode Island’s College of Health Sciences, part of the University’s Academic Health Collaborative, and colleagues in two other colleges are working to address that challenge, thanks to a three-year, $300,000 grant from the Foundation for Food and Agriculture Research.

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