Research Assistant Angela Consentino ’17 of the Center for Population Health at UMass Lowell is partnering with the Greater Lowell Health Alliance and the Cambodian Mutual Assistance Association to better understand how cultural background, migration history, age and socioeconomic factors shape substance use attitudes, beliefs and behaviors.

Associate Professor David Cornell recent won the Sports Medicine and Rehabilitation Specialist Award from the National Strength and Conditioning Association (NSCA).

UMass Lowell, BJ’s Wholesale Club, EatWell Meal Kits and the Greater Lowell Health Alliance are joining forces to provide healthy meal kits along with nutrition education to study participants.

Researchers at UMass Lowell’s Zuckerberg College of Health Sciences are exploring how the gut microbiome contributes to the risk of Parkinson’s and Alzheimer’s diseases. This research could lead to earlier detection and new treatments for people with those diseases, which impact millions of people in the United States and around the world.

Getting the right balance of calcium and magnesium in your diet may be more important to keeping your bones healthy than getting the recommended daily minimum of each mineral, says Liam Fouhy ’19, a doctoral student in public health.

Plant-based bioactive compounds called flavan-3-ols found in dark chocolate and other foods are known to promote health.

Students in health sciences are gaining research experience in Lowell, working alongside an adult advisory group and local agencies to help make the city an “age-friendly” community.

An interdisciplinary team of UML faculty, led by Assoc. Profs. Meg Sobkowicz-Kline and Chris Hansen, have received a nearly $3 million National Science Foundation Research Traineeship award for a new graduate student program focused on developing sustainable materials and chemicals that won’t harm water resources.

Osteoporosis has been traditionally viewed as a disease of non-Hispanic white women, says Asst. Prof. Sabrina Noel. But the reality is more complicated, she says in a new paper that looks at inequities and gaps in the research.

Assoc. Prof. Kelsey Mangano, a nutrition researcher, says that the health of the planet and our own health go hand in hand – and that by improving one, we can improve the other.

The University of Massachusetts Lowell, in collaboration with AIDS United, and the Center for Innovation in Social Work & Health (CISWH) at Boston University’s School of Social Work (BUSSW), have been tapped to lead a national, first-of-its-kind project to evaluate and disseminate bundled evidence-informed and trauma-informed interventions for Black women with HIV.

Asst. Prof. Serena Rajabiun and two other Zuckerberg College of Health Sciences professors are leading a $3.9 million federal grant to help HIV treatment centers improve care for Black women, who have higher infection rates and worse health outcomes because of poverty, stigma and structural racism.

Murtaza Nasir, a second-year Ph.D. student of Management Science in the Manning School of Business, placed fourth overall in VHA Innovation Ecosystem and Precision FDA COVID-19 Risk Factor Modeling Challenge.

The risk of heart disease and death increases with the number of eggs an individual consumes, according to a UMass Lowell nutrition expert who has studied the issue.