MayJune 2022 Magazine (1)

Table of Contents
2
COVID CORNER
9
STUDENT SPOTLIGHT
Laura Rogers
5
MYTHBUSTING
Can your diet have an impact
on preventing dementia?
14
NUTRITION
RESEARCH
How Food Impacts Mental Health
7
FOOD SCIENCE
Plants, Herbs and Mental
Health
17
THE LUNCH BOX
Tomato & Mushroom Pesto
Pasta
18
INTERNATIONAL
COLLABORATION
Nutrition in the patients living
with HIV/AIDS: A translational
Approach
25
FACULTY
SPOTLIGHT
An interview with Dr. Corinne
Labyak
21
SHOPPING IN SEASON
Rocket Greens
29
NUTRI NEWS STAFF
GRADUATES
24
MONTHLY HACKS
Can risk for dementia be
decreased?
35
NUTRINEWS
STAFF
Meet our staff!
40
OPPORTUNITIES
WITH NUTRI NEWS
Follow us!
@unfnutrinews
https://unfnutrinews.wordpress.com

confident in their knowledge of COVID-19.
Knowing this, it is very interesting how this
pandemic has quickly shifted our normal
reality, especially because a lot of individuals
said they wished to get back to how it was
before. I do not think that we will ever go back
to what it was like before the pandemic and
we have all changed in response to COVID.
That should not dissuade us from longing for
the end of COVID though, so remember to
wear a mask, wash your hands, and get
vaccinated.
I hope everyone has a safe and COVID-free
summer break!
3

Happy
Mothers
Day
M A Y 8 T H , 2 0 2 2
4

NUTRITION & DEMENTIA:
CAN YOUR DIET HAVE AN IMPACT ON
PREVENTING DEMENTIA?
BY: DAHININE MOYER
There are over 10 million new cases of dementia
each year worldwide, implying one new case
3
every 3.2 seconds. There are so many things that
people can do to prevent Alzheimer’s/dementia
disease. It starts with nutrition, exercise, stress
management, restorative sleep, and optimizing
cognitive activity. It’s not just doing one of them
at a time, it is doing all of them comprehensively
and in a multifaceted way, all the time, and as
early as possible in life. Genetics plays a role in
Alzheimer’s, but only a small percentage of
people have a strong genetic risk for developing
Alzheimer’s disease. So, it is what you do in your
life and your lifestyle that determines your brain
health.
The Finnish finger study has made some
interesting discoveries. This study shows that
multi-domain lifestyle-based intervention can
prevent cognitive impairment among elderly
persons. This study shows us that we need to
focus on dietary patterns, not just single
nutrients. Several nutrients are important
including B vitamins, vitamin D, and Omega 3
fatty acids. These nutrients come from a variety
of foods and seem to work best when you eat
2
these foods and consume a healthy diet.
5

The MIND diet stands for Mediterranean- DASH Intervention for Neurodegenerative Delay.
1
It has been found to reduce the risk of developing Alzheimer’s disease by 53%. The MIND
diet is designed to prevent Alzheimer’s / dementia as you age. This diet is for all stages and
ages of life. The MIND diet has you eating loads of vegetables such as green leafy ones like
kale, collards, spinach, and lettuce. Greens are packed with folate, vitamin E, carotenoids,
and flavonoids. Aim to eat at least six servings a week of greens. Round out with at least one
serving of other vegetables a day. Make sure to maximize your flavonoids by eating your
berries. Nuts are full of fat-soluble vitamins that have brain-protective qualities. A small
handful a day is all you need. Consuming animal proteins sparingly. Embrace plant proteins
such as beans, lentils, and soybeans. These plant proteins are full of fiber and are rich in B
4
vitamins, which are important to brain health.
Reference List
1.Morris MC. Diet for the mind: The latest science on what to eat to prevent Alzheimer's and cognitive decline -- from the creator of the mind diet /Dr. Martha Clare Morris; with 80
recipes by Laura Morris. First edition ed.; 2017:276-276 pages. https://www.proquest.com/books/diet-mind-latest-science-on-what-eat-prevent/docview/2101321302/se-2?
accountid=14690.
2. Kivipelto M, Solomon A, Ahtiluoto S, et al. The Finnish Geriatric Intervention Study to Prevent Cognitive Impairment and Disability (FINGER): study design and progress. Alzheimers
Dement. 2013;9(6):657-665. https://doi.org/10.1016/j.jalz.2012.09.012
3.Dementia statistics. Alzheimer's Disease International. https://www.alzint.org/about/dementia-facts-figures/dementia-statistics/ Accessed March 29, 2022.
4. Mayo Clinic staff. Healthy lifestyle: Nutrition and healthy eating. Mayoclinic.org. https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/improve-brainhealth-with-the-mind-diet/art-20454746
Published July 31, 2019. Accessed March 29, 2022.
6

Plants, Herbs, & Mental
Health
By: Samantha Dill
Major depressive disorder affects over 7.1% of the population of the United States aged
eighteen and older on an annual basis.
3
The psychiatric ailment is also 22-46% more likely to
occur in those with chronic disorders.1 Therefore, it is related to morbidity and mortality.
Traditional treatment of depression consists of pharmacological methods: monoamine
oxidase (MAO) inhibitors, tricyclic antidepressants, and second-generation antidepressants.
Methods of action for the MAO inhibitors for instance include blocking the transport of
serotonin and norepinephrine; this increases neurotransmission and synaptic c levels.
1
However, there can be adverse effects that accompany the benefits. These effects can
include anxiety, tachycardia, and insomnia.
This is where the appeal of herbal and botanical approaches interposes. In this context,
herbs are known for their phytochemicals, which can decrease the risk of autoimmune and
cardiovascular disorders. The aromatic herbs oregano and thyme have carvacrol
monoterpenic phenol, which regulates, “human ion channels transient receptor potential V3
and A1”, causes a warm sensation, and suppresses inflammation.1 Another more well-known
phenol is curcumin, the yellow-hued constituent of turmeric used historically in Oriental
medicine. In a study on rats, administration of curcumin improved behavioral abnormalities,
decreased immobility time, and increased dopamine in the hippocampus. One of the most
famous (or infamous) herbs is Hypericum perforatum, aka St. John’s Wort. While medical
nutrition therapy students may know it for its drug-nutrient interactions with medications
such as warfarin, St. John’s Wort is generally used for the treatment of depression.
Nonetheless, standardization and quality can be inconsistent.
All the actions of the herbal medicinal approaches mentioned above attempt to inhibit cell
apoptosis. Providers can recommend these herbal remedies as an alternative to conventional
drugs as a first step, in places they are not accessible, or to those who cannot afford the high
price tags that tend to come with traditional medicine. Regardless of the type of depression
treatment, clinical studies should be conducted to verify the efficacy of the substance.
SAMHSA’s National Helpline: 1-800-662-HELP
1.
2.
3.
7
References
Lee G, Bae H. Therapeutic Effects of Phytochemicals and Medicinal Herbs on Depression. BioMed Rst. Int. 2017;2017:6596241-11. doi:10.1155/2017/6596241
SAMHSA’s National Helpline. Samhsa.gov. Accessed March 26, 2022. https://www.samhsa.gov/find-help/national-helpline
Depression statistics. Depression and Bipolar Support Alliance. Published February 8, 2019. Accessed March 26, 2022.
https://www.dbsalliance.org/education/depression/statistics/

Happy National
Day
T H A N K Y O U F O R C A R I N G
Nurses
M A Y 1 2 T H , 2 0 2 2
8

HOW FOOD IMPACTS
MENTAL HEALTH
By: Haley Brock
Mental health includes our emotional, psychological, and
social well being and it affects not just how we think and feel
but also how we act. In 2020, one in five adults in America
experienced a mental health issue (ranging from anxiety to
depression to bipolar disorder) which makes it clear that
1
mental health is a very important topic. It’s no surprise that
mental health is important (especially at this day and age), but
what might be surprising is how nutrition can have an impact
on mental health.
Diet is what’s known as a “modifiable risk factor” for depression
—meaning that diet choices can raise or lower one’s risk of
suffering from depression. This is not to say that eating a proper
diet can completely prevent depression, but that it can help with
managing the disorder. In one study, participants were
randomly assigned to follow a Mediterranean diet and the
results showed a greater reduction in signs of depression
compared with those who were in a social support group. The
reduction in depressive symptoms had nothing to do with
weight loss or physical activity, it was solely related to the food
2
choices. The Mediterranean diet recommends limiting intakes
of sweets, fried foods, and processed foods and emphasizes
whole grains, vegetables, fruits, legumes, fish, and lean red
meats. One reason this diet may lead to decreased rates of
depression is because it ensures adequate intake of fatty acids,
vitamins, and minerals that are needed for normal physiological
functioning. Lack of intake of certain nutrients, such as zinc,
magnesium, vitamin B12, omega fatty acids, has been linked to
increased risk of depression, thus a whole foods-based diet
usually ensures one is getting an adequate amount of these
nutrients. 2
14

Another way diet can influence depression is through amino
acids and neurotransmitters. Proteins are made up of amino
acids, and many neurotransmitters in the brain are made from
2
amino acids. For example, dopamine, known as the reward
chemical, is made from tyrosine and serotonin, mood
stabilizers, that come from tryptophan. If you don’t consume
enough of these amino acids in your diet, there won’t be
enough to make the neurotransmitters. A lack of these
neurotransmitters has been linked to low moods and
aggression in some patients.
2
Anxiety disorders are actually the most common type of psychiatric
condition in the United States, yet treatment options usually fall short.
3
Luckily, nutrition can be a meaningful way to reduce anxiety. Omega-3 fatty
acids are anti-inflammatory signaling molecules that support the
microbiome and mental health. It is suspected that omega-3’s help to
improve anxiety by regulating the guts microbiome balance, decreasing
inflammation, and balancing neurochemistry by normalizing dopamine
levels. 3 The gut microbiome is an important factor in anxiety and depression
and recently research has demonstrated how the health of our gut can be
related to stress reactivity and stress-related behaviors.
Diet is a modifiable factor that can reduce levels of anxiety, stress, and depression.
Omega-3 fatty acids have been found to help reduce stress and anxiety and can be
found in foods like salmon, avocados, and nuts. Complex carbohydrates can increase
levels of the neurotransmitter serotonin, which has a calming effect. Complex
carbohydrates are found in foods including oatmeal, whole-grain breads, quinoa, and
sweet potatoes. Eating enough protein, specifically proteins containing tryptophan and
tyrosine, can help reduce depression by improving levels of serotonin and dopamine.
Some sources of these amino acids are turkey, chicken, milk, cheese, nuts and seeds, as
well as soy products, avocados, cottage cheese, and beans.
1.
2.
3.
15
References:
Norwitz NG, Naidoo U. Nutrition as metabolic treatment for anxiety. Frontiers in Psychiatry. Published February 12, 2021. Accessed April 9, 2022.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7907178/
Rao TSS, Asha MR, Ramesh BN, Rao KSJ. Understanding nutrition, depression and mental illnesses. Indian Journal of Psychiatry. Published April 2008.
Accessed April 9, 2022.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2738337/#:~:text=Tryptophan%20in%20the%20brain%20affects,triggered%20by%20carbohydrate%20rich%2
0foods
Nutrition and behavioral health disorders: depression and anxiety. Academic.oup.com. Accessed April 9, 2022.
https://academic.oup.com/nutritionreviews/article/79/3/247/5843529?login=true

THANK YOU
FOR YOUR
SERVICE
MILITARY APPRECIATION MONTH
MAY 2022
16

TOMATO & MUSHROOM
PESTO PASTA
BY PAIGE COURTIER
Ingredients
2 cups Barilla protein rotini, dry
2-3 tbsp pesto
5 grape tomatoes, sliced in half
2 mushrooms, thinly sliced
1 cup spinach
2 tbsp olive oil
Salt and pepper
1 tbsp parmesan
Instructions
Follow the cooking instructions on
the pasta box.
Heat a nonstick pan.
In the pan, add olive oil and the
sliced mushrooms and tomatoes.
Add salt and pepper to taste.
Sauté mushrooms and tomatoes in
olive oil for 4 minutes.
Add spinach and sauté until wilted.
Strain the pasta and add in the pesto.
Add in the sauteed vegetables and
top with parmesan.
17

N U T R I T I O N I N T H E P A T I E N T S
L I V I N G W I T H H I V / A I D S : A
BY; Salas-García Miguel Amaury, Pérez-Malta Paola Lizbeth,
T R A N S L A T I O N A L A P P R O A C H
and López-Quintero Andrés
In collaboration with the University of Guadalajara
Now for those of you interested toThe human
immunodeficiency virus (HIV) and its final stage,
Acquired Immunodeficiency Syndrome (AIDS),
targets the human immune system, increasing
susceptibility to infections and certain types of
cancer1. Although the disease has been
identified since the 1980s, it is still considered a
pandemic that represents a vital public health
problem, particularly in resource-limited
countries such as Mexico. Nowadays there is no
treatment that eliminates the disease,
antiretroviral treatment or ART (a combination
of drugs) is capable of slowing its progression
and limiting the damage it causes; however, 1
out of 4 individuals under ART fails in adhering
to these drugs as a consequence of social,
economic and nutritional reasons. Among the
latter, HIV impact on the patient nutritional
status has been identified even in the early
stages of this epidemic, where weight loss was
considered as one of the most visible signs of
malnutrition in patients progressing to AIDS.
Interestingly, weight loss is associated with loss
of both muscle and fat, and it is often
accompanied to a large extent by vitamin and
mineral deficiencies, as well as alterations
2
4
5
in blood lipid concentrations.
In most cases, multiple causes of
malnutrition have been identified in
patients living with HIV/AIDS. In this way,
primary and secondary malnutrition have
been described, both of which can coexist in
patients. The former is due to inadequate
consumption of food and essential nutrients,
mainly because of lack of access and
availability, while the second is the result of
mechanisms proper to HIV, such as
increased energy expenditure,
malabsorption or impairment in the
utilization of nutrients.
Regardless of the
causes, malnutrition increases vulnerability
to the different post-infection impacts, while
also affecting the evolution and prognosis of
the disease.
Thus, compromised nutritional status
results in accelerated progression of HIV to
AIDS, as well as decreased adherence and
response to ART therapy, and at the same
time, exacerbates the socioeconomic
impact of the disease.
7
4
4,7,8
4,6
18

Patients living with HIV/AIDS constitute a
population with specific nutritional
requirements that would benefit largely from
the improvement of their nutritional status,
therefore it is necessary to direct efforts to
respond to their health needs.
6
Despite the important role of nutrition in
this disease, not enough importance has yet
been given to it and more efforts are required
to provide adequate nutritional assessment
and treatment in patients living with
HIV/AIDS. This justifies a translational
approach, i.e., research that is able to link the
following: basic research (such as molecular
sciences), its application, its adaptation to the
context in which it will be used, and its
maintenance in society.
9,10
In this sense,
translational nutrition consists of 5 phases (T0
to T4) that may be applied at the service of
patients living with HIV/AIDS10. Phase T0
refers to the ability of researchers to identify
the opportunities and needs of the
population. Nutritional status has been
detected as a factor influencing treatment
response, disease progression and quality of
life. On the other hand, phase T1 refers to the
application of knowledge in possible
scenarios. In this regard, it is necessary to
transfer basic knowledge to the clinical
scenario that addresses the nutritional needs
of these patients. Phase T2 involves
generating evidence-based clinical practice
guidelines. This means that the knowledge
19

obtained can be used by health professionals
for the benefit of patients. Phase T3 represents
the transition from the use of knowledge in
small populations to broader groups, such as
communities, and it also includes the
identification of barriers that interfere with its
application. Finally, phase T4 allows knowledge
to be applied at the societal level, for example,
through government information campaigns
and public policies that allow it to reach all
patients, particularly the most vulnerable.
Translational research aims to shorten the
distance between laboratory developments and
clinical benefit to the patient. Thus, the
translational nutrition approach will lead to a
better understanding of the nutritional impact
of HIV, as well as the study of possible foodderived
compounds that may have a positive
11
effect on the disease. This could translate into
specific and precise nutritional strategies for
HIV/AIDS, which in turn could reduce the
burden of the disease for health systems and for
the patients themselves.
9
References:
1. WHO. HIV/AIDS. Published 2021. https://www.who.int/news-room/fact-sheets/detail/hivaids
2. Noris D, Pavía S, Dora D, et al. Características epidemiológicas de pacientes con vih-sida
atendidos en un hospital del sur de la Ciudad de México durante 2011 a 2016. Asoc Mex
Infectología y Microbiol Clínica,AC. 2018;38(3):67-98.
https://www.medigraphic.com/pdfs/micro/ei-
2018/ei183c.pdf%0Ahttps://www.scopus.com/record/display.uri?eid=2-s2.0-
85069446799&origin=resultslist&sort=plff&src=s&nlo=&nlr=&nls=&sid=1413e2b530796303080175745bb67b22&sot=b&sdt=cl&cluster=sco
pubyr%25252C%25252
3. Palios J, Kadoglou NPE, Lampropoulos S. The pathophysiology of HIV-/HAART-related
metabolic syndrome leading to cardiovascular disorders: The emerging role of adipokines.
Exp Diabetes Res. 2012;2012. doi:10.1155/2012/103063
4. Berhe N, Tegabu D, Alemayehu M. Effect of nutritional factors on adherence to
antiretroviral therapy among HIV-infected adults: A case control study in Northern Ethiopia.
BMC Infect Dis. 2013;13(1). doi:10.1186/1471-2334-13-233
5. Myezwa H, Hanass-Hancock J, Pautz N. Investigating the interaction between human
immunodeficiency virus, nutrition, and disability: A cross-sectional observational study.
African J Prim Heal Care Fam Med. 2018;10(1):1-8. doi:10.4102/phcfm.v10i1.1663
6. Weiss JJ, Sanchez L, Hubbard J, Lo J, Grinspoon SK, Fitch K V. Diet Quality Is Low and
Differs by Sex in People with HIV. J Nutr. 2019;149(1):78-87. doi:10.1093/jn/nxy241
7. Nanewortor BM, Saah FI, Appiah PK, Amu H, Kissah-Korsah K. Nutritional status and
associated factors among people living with HIV/AIDS in Ghana: cross-sectional study of
highly active antiretroviral therapy clients. BMC Nutr. 2021;7(1):1-8. doi:10.1186/s40795-021-
00418-2
8. Flores-López G, Flores-Arenales I. Suplementación nutricional, ganancia ponderal en
pacientes con VIH / SIDA. RevSalJal. 2020;(1):58-62.
9. Betancourt Bethencourt JA, Ramis Andalia RM, Mirabal Nápoles M. Investigación
traslacional y transdisciplinaria en salud pública TT - Translational and transdisciplinary
research in Public Health. Rev Cuba Salud Pública. 2014;40(2):239-248.
http://www.scielosp.org/scielo.php?script=sci_arttext&pid=S0864-
34662014000200008&lang=pt%0Ahttp://www.scielosp.org/pdf/rcsp/v40n2/spu08214.pdf
10. Rey R. Medicina Traslacional: una nueva denoMinación para una prácTica ancesTral
investigación Traslacional en Medicina. Rev Hosp Niños (B Aires). 2016;58(262):142-148.
11. Goga A, Doherty T, Manda S, et al. Translating new evidence into clinical practice: A quasiexperimental
controlled before-after study evaluating the effect of a novel outreach
mentoring approach on knowledge, attitudes and confidence of health workers providing
HIV and infant feeding coun. BMJ Open. 2020;10(10):1-13. doi:10.1136/bmjopen-2019-034770
20

Nutritionally, arugula contains vitamin
2,3
A, folate, vitamin K and Vitamin C. Since
the nutritional profile is not as extensive
as other types of greens, it is important to
mix arugula with other nutrient packed
foods. There are some safety risks when it
comes to purchasing these greens
because most of America’s supply of
arugula is grown in states like California
and Arizona, where the chemical input is
larger than other states. Therefore, it is
important to wash them properly before
4
eating to get rid of any contaminants.
SHOPPING IN
SEASON
Rocket Greens
By Alicia Scott
The famous “rocket greens” are more
commonly known as arugula. These
types of greens are mostly seen in salads
alongside other fresh vegetables. Arugula
is popular in the Mediterranean region
and southern Europe.1 Rocket greens
have become more popular here in the
states over the years. They are relatives of
watercress and radish greens and have a
2
spicy flavor to them. Rocket greens are
fast growing and are usually grown in the
cooler weather of fall or spring.
Like most greens, one of the main things
that impact their longevity is storage. It is
important to store arugula in the same
container that it was bought in to keep it
as fresh as possible. Arugula should be
used soon after purchasing because it
does not keep well, even in the
refrigerator. If possible, buy from local
markets before purchasing from larger
chain stores to support your community’s
local businesses.
Rockets greens are mostly seen in salad
recipes but there are several diverse ways
they can be used outside of salads. One
interesting way is using these greens to
make a pesto. Enjoy this recipe for May’s
in-season vegetable which highlights
arugula in a fresh pesto.
21

GRILLED CHICKEN WITH ARUGULA PESTO
COURTESY OF RACHEL RAY
Ingredients
¼ cup sliced or slivered almonds or
shelled pistachios
1 cup packed fresh arugula leaves
½ cup packed fresh basil leaves
½ lemon, juiced
1 clove garlic, grated or minced
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
4 small pieces boneless, skinless
chicken breast (tenders removed)
Directions
1. Heat a grill pan to high.
2. Lightly toast nuts in small skillet over low heat,
then chop using a food processor or blender.
3. Add the arugula, basil, lemon juice, garlic, salt
and pepper to the food processor with the almonds
and mix.
4. While the processor is on, slowly pour in the oil
to form a thick pesto.
5. Lightly pound out the chicken, then baste with
pesto. Brush grill pan with olive oil and grill the
chicken for 2 to 4 minutes on each side.
CAN BE SERVED OVER SPAGHETTI, RICE OR EVEN USED TO MAKE A SANDWICH.
REFERENCES
1. ARUGULA. WISCONSIN DEPARTMENT OF PUBLIC INSTRUCTION WEBSITE. HTTPS://DPI.WI.GOV/SITES/DEFAULT/FILES/IMCE/SCHOOL-NUTRITION/PDF/FACT-SHEET-ARUGULA.PDF. ACCESSED MARCH 31, 2022.
2. CHRISTENSEN T. WHAT ARE ROCKET GREENS? DELIGHTED COOKING WEBSITE. HTTPS://WWW.DELIGHTEDCOOKING.COM/WHAT-ARE-ROCKET-GREENS.HTM. PUBLISHED MARCH 31, 2022. ACCESSED MARCH 31, 2022.
3. FOODDATA CENTRAL SEARCH RESULTS. FOODDATA CENTRAL WEBSITE. HTTPS://FDC.NAL.USDA.GOV/FDC-APP.HTML#/FOOD-DETAILS/169387/NUTRIENTS. ACCESSED MARCH 31, 2022.
4. ARUGULA. FOODPRINT WEBSITE. HTTPS://FOODPRINT.ORG/REAL-FOOD/ARUGULA/. PUBLISHED FEBRUARY 18, 2020. ACCESSED MARCH 31, 2022.
5. RAY R. GRILLED CHICKEN WITH ARUGULA PESTO. FOOD NETWORK WEBSITE. HTTPS://WWW.FOODNETWORK.COM/RECIPES/RACHAEL-RAY/GRILLED-CHICKEN-WITH-ARUGULA-PESTO-RECIPE-1952409. PUBLISHED JUNE 12, 2014. ACCESSED MARCH 30, 2022.
22

M E N T A L H E A L T H
Awareness
Month
1 in 5 AMERICANS EXPERIENCE A MENTAL
ILLNESS IN A GIVEN YEAR
23
For more information visit
https://www.cdc.gov/mentalhealth/learn/index.htm

Can Risk for Dementia Be Decreased?
by: Melissa Brennan
Dementia is not a single disease state, but instead is an umbrella term that covers many conditions involving
1
loss of memory and other thinking abilities that are progressive enough to interfere with daily life. Some of
the most common dementias include Alzheimer’s, Lewy body dementia, vascular dementia, fronto temporal
dementia, Parkinson’s disease, Huntington’s disease, and mixed dementias that come from more than one
cause. While the signs and symptoms of dementia can vary between individuals, some common examples are
difficulty with short term memory, not being able to keep track of purse, wallet, bills, or regular
appointments, difficulty planning and preparing meals, traveling to areas outside of neighborhood and
getting lost, and confusion. The various kinds of dementia and their signs and symptoms correspond with
certain types of brain cell damage in particular areas of the brain. For example, in individuals with
Alzheimer’s disease, proteins surround brain cells and make it hard for them to communicate with each other
and stay optimally functioning. The first region typically damaged in Alzheimer’s disease is the hippocampus,
which is the area responsible for memory and is the center for learning; therefore, memory loss is typically
one of the earliest symptoms of Alzheimer’s disease.
While some risk factors for dementia are difficult or impossible to change, such as age, genetics, and
education level, there are a few modifiable risk factors that could help prevent future cognitive decline or
2
even reverse some of the symptoms. Most changes in the brain that cause dementia are permanent and
irreversible, however some thinking and memory problems caused by depression, medication side effects,
excess alcohol consumption, thyroid problems, and vitamin deficiencies can all be addressed to improve an
1
individual’s condition. Before the onset of dementia, there are a few things that can be done to help protect
the brain and reduce risk:
· Treat depression and loneliness/social isolation
· Be as active as you can by exercising regularly and practicing joyful/intuitive movement
· Smoking cessation
· Keep alcohol consumption within recommended limits
· Try to consume a balanced diet
· Maintain blood pressure within a normal rang
While modifying these risk factors is easier said than done, the best thing you can do for your future brain
health is move your body in a way that you enjoy, practice stress reduction techniques, and consume a diet
that is accessible and practical for your lifestyle while implementing gentle nutrition. While genetics and age
cannot be changed to alter the risk for dementia, focusing on reducing risk factors can help you keep a
healthy and active brain.
References:
1. Can Dementia Be Prevented? National Health Service website. https://www.nhs.uk/conditions/dementia/dementia-prevention/. Published June 26, 2020.
Accessed April 7, 2022.
2. What is Dementia? Alzheimer’s Association website. https://www.alz.org/alzheimers-dementia/what-is-dementia. Accessed April 7, 2022.
24

FACULTY
SPOTLIGHT
An interview with Dr. Labyak
By Anna Waterman
Background:
Dr. Labyak graduated from Florida State University with a
bachelor’s degree in nutrition and dietetics. She continued
her education here at UNF in the master’s degree and
Dietetic Internship combined program, similar to what the
MSDI is today. Upon graduating from this program, Dr.
Labyak began working as an adjunct professor at UNF
while she pursued her doctorate degree from the
University of Florida. Once she received her doctoral
degree, she began working at UNF as a full-time professor.
Dr. Labyak has taught everything from basic nutrition to
community nutrition to advanced nutrition science.
Additionally, she teaches at all levels including
undergraduate, masters, and doctoral courses.
DR. LABYAK
Furthermore, Dr. Labyak has taken many students under
her wing as a mentor as she guides them through the
various processes of research. She believes mentorship is
vital to student success and giving students opportunities
to participate in research gives them the chance to apply
what they have learned in the classroom.
Continue reading to learn more about Dr. Labyak and how
her research is changing lives.
25

What research are you currently working on and why is it important to you?
To give you some background, Alzheimer’s disease was never on my family’s radar; I
had only read about it in a textbook when I was an undergraduate student.
Then my mom was diagnosed a few years ago and I dove into the research trying to
find anything to help, and there was not much so I became determined to find a cure. I
was focused on stopping the progression of the disease in my mom. And while that
unfortunately did not happen, it led me to my passion of studying Alzheimer’s disease
and finding ways to minimize the risk of developing the disease as well as to help the
caregivers who are caring for loved ones with dementia.
Taking care of the caregivers is an important side of my work because I saw the impact
my mother’s diagnosis had on my dad. “It is unbelievably difficult to watch someone
you love go down this path and you can’t stop it.”
Outside of your research, how are involved with improving the health outcomes for
those with dementia and Alzheimer’s disease?
I’m on the State Health Improvement Plan for Alzheimer’s disease. We have goals for
the state and work toward those goals as a team. I was also recently appointed to the
Alzheimer’s Disease Advisory Committee (ADAC) for the state which meant so much to
me. I found out a year to the day that I lost my mom that I was selected for that
committee. As a part of this committee, I give suggestions to the Department of Elder
Affairs for the state like making recommendations for Alzheimer’s disease and for
caregivers of a loved one with Alzheimer’s disease.
I’m also very involved in the Alzheimer’s walk and was one of their top fundraisers in my
first two years. So, I am very involved in the community aspect of this disease and my
hope is that I can one day contribute to the slowing of the progression of Alzheimer’s
disease.
What is the focus and aim of your current research related to Alzheimer’s and
Dementia?
Overall, I’m hopeful that we can find preventative measures that people can
implement to minimize their risk of developing it because Alzheimer’s starts 10-15 years
prior to someone even showing symptoms. I wish I would have known this when my
mom started showing symptoms so I could have taken her to get screened
immediately. But we just thought it was part of getting older.
The earlier you can find a diagnosis, the more of a chance that people can change
their diet, increase physical activity, and things like that.
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Are there any current nutrition recommendations that have been proven to either
prevent the development or slow the progression of Dementia?
There is a dietary pattern that is showing some promise. It is called the MIND diet, which
stands for Mediterranean-DASH Diet Intervention for Neurodegenerative Delay. In this
diet, there are 10 food groupings that should be increased in the diet and 5 groupings
that should be minimized. Some of the food groups that should be increased are green
leafy vegetables, berries, whole grains, and fish (not fried) while some of the food
groups that should be minimized are saturated fats, fried foods, and red meat.
Are there ways to test for Dementia before a person shows symptoms?
Thankfully there's been a lot more money put into research for Alzheimer’s disease,
because there is no cure and millions of Americans are being diagnosed every day. I
recently asked a neurologist about more testing and was told that there is talk of
research on blood tests, but nothing has been confirmed. However, there are pet scans
and tests that use cerebrospinal fluid (CSF) to identify AD however the scans are
expensive and the CSF tests are invasive and they can look at other markers for the
disease this way. Additionally, there are many neuropsychological tests that can be
performed as a part of the diagnosis.
The most important thing is if you suspect that your loved one is showing signs of
dementia, get them to a doctor immediately for testing and be an advocate for them.
What are the research projects that you are currently working on related to
Dementia and Alzheimer’s?
The first one I am working on involves multiple moving parts, one portion is conducting
focus groups consisting of caregivers to loved ones with dementia and healthcare
professionals that specialize in dementia care. The other portion of this study includes
analysis of food frequencies of both the dementia patient and the family caregivers
because malnutrition is common in both populations. We wanted to find the nutritional
concerns of the caregiver because I saw first-hand how taking on this role takes a toll
on family caregivers. Dietary intake of the dementia patient and the caregivers was
compared to the MIND diet and many deficiencies were noted.
Additionally, we are using the information gathered from the focus groups to develop a
program for caregivers to increase the intake of their loved one with dementia as well
as themselves.
For the second project, I am teaming up with Dr. Arikawa and the director of the Center
for Aging here at UNF, Dr. Cynthia Williams. We will be analyzing multiple aspects of diet
and the microbiome in relation to dementia. This project isn’t even off the ground, so
there are some very exciting things on the horizon!
27

Do you have any advice for students pursuing a degree in nutrition and dietetics?
I always encourage students to take advantage of research opportunities and getting
different experiences. Like working as a diet tech at a local hospital, for example,
because getting hands-on experience is so important to be able to apply what you are
learning in the classroom.
Also, find what you are passionate about within this field. When you find your passion,
the work doesn’t feel like work and is so much more rewarding. The past few years have
really done that for me, and it has been incredible to see how doors have opened when
I started pursuing something that was very close to my heart.
*If you or someone you know is interested in participating in research regrading
dementia and Alzheimer’s, please reach out to Dr. Labyak at c.labyak@unf.edu.
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29
G
R
A
D
U
A
T
E
S

Laura Rogers, B.S. in Nutrition and
Dietetics
After graduation, I will have a month off
before I begin the online Master’s in
Nutrition and Dietetics via UNF this
summer. Then, in the fall, I will start my
dietetic internship with the Florida
Department of Health, with who I will be
working after the internship is over. With a
passion for community nutrition, I am
beyond excited to dive head-first into this
program. It is wild to think that this time
next year, I will be studying to sit for the RD
exam!
Alexandra Threlkeld, B.S. in Nutrition and
Dietetics
After graduation, I will be moving to
Tallahassee, FL and pursuing an MS
degree in Exercise Physiology with a
concentration in Sports Nutrition. I will then
apply to FSU’s Dietetic Internship and
hopefully become one of their interns! I
hope to be a sports performance dietitian
for a professional sports team in the future!
Go Ospreys and Go Noles!
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Janine DAmico, B.S. in Nutrition and
Dietetics
I have been accepted into the Florida
Department of Health Pasco County
Dietetic Internship. This is a nine-month
program that I hope will allow me to get a
better idea of where I want to focus as an
RD, although I know I want to do
something in community or public health.
I am also pursuing my master's degree
online at UNF, so although I am
graduating, classes start again soon and I
will be here for another year!
Samantha Dill, B.S. in Nutrition and
Dietetics
Upon graduation, I will interning with
Advent Health while getting my Masters
in Nutrition and Dietetics at UNF.
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Rayonna Hills, B.S. in Nutrition and
Dietetics
I will be furthering my education at the
University of North Florida as a graduate
student pursuing a Masters in Nutrition and
Dietetics and being a dietetic intern. I aspire
to become a registered dietitian working in
a clinical setting but I do have particular
interests in diabetes and education.
Brianna Brand, B.S. in Nutrition and
Dietetics
I got matched to the Komplete Business
Dietetic Internship and start my rotations
in September. Because KBDI is a
distance internship, I am able to stay in
Jacksonville and fulfill my rotations with
preceptors I picked out in the area. I am
interested in corporate wellness and
opening my own business centered
around personal training and nutrition
counseling.
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Atalia Vazquez, B.S. in Nutrition and
Dietetics
I was fortunate to match to OSF Saint
Francis Medical Center in Peoria, IL. I will
be moving to Illinois shortly after
graduation towards the end of May since
my internship starts in June. It's a 52-
week program that is not combined with a
master's, but I believe this time will allow
me to find my niche in dietetics and
decide what graduate program I want to
pursue. I'm excited to embark on this new
academic voyage, and I'm forever blessed
to have worked with such a remarkable
group of people at NutriNews.
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Anna Waterman, B.S. in Nutrition and
Dietetics
I am continuing my education at UNF as
a biology major to complete prerequisite
courses before applying to
Physician Assistant programs. I will
work as a research assistant while I
work toward this next step in my
education. Being a part of the nutrition
and dietetics program at UNF has been
incredible. If you are at all interested in
pursuing nutrition as a career path, I
highly recommend this program!!

Haley Brock, B.S. in Nutrition and
Dietetics
After graduation, I will be moving to
Tampa and starting my Master’s Degree
in Public Health at USF before I start my
internship with the Bay Pines VA
Hospital! I’m so excited for this
opportunity and I’m looking forward to
seeing this side of the field of dietetics.
After my internship, I plan to focus on
intuitive eating and eating disorder
recovery.
Dalila Mumic, B.S. in Nutirtion and
Dietetics
After graduation, I’ll be completing the
registration exam this summer to become a
Nutrition and Dietetic Technician and work
in clinical nutrition alongside RDs. My next
plan will be to complete a masters program
in psychology and counseling. And my
overall goal is to get into a dietetic
internship and become an RD.
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