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Culinary medicine is something Louise Merriman holds “near and dear to her heart”—a concept she has incorporated in her career as a Registered Dietitian for nearly 40 years. Merriman is supporting the University of Michigan School of Public Health’s Department of Nutritional Sciences through a new, seven-figure planned gift, the Drs. Kenneth Scott and Amherst Merriman Culinary Medicine Fund.
Environmental health experts at the University of Michigan School of Public Health are immersed in understanding the connection between the health of individuals and communities and the environment—whether it’s the air we breathe, water we drink, food we eat, products we use or places we live and work.
Michigan Public Health recently launched two new initiatives under its Public Health IDEAS umbrella that will focus on preventing the spread of infectious diseases and building health equity: Public Health IDEAS Combating Infectious Diseases and Public Health IDEAS for Building Health Equity.
University of Michigan researchers have partnered with the Michigan Farm Bureau to understand the unique challenges rural families face when accessing nutritious meals through food assistance. Often, these programs are designed without the user perspective in mind and are implemented in ways that many families do not find accessible or respectful.
Increasing consumption of fruit and vegetables can improve insomnia-related symptoms in young adults, especially young women, according to a recent study led by Erica Jansen, research assistant professor of Nutritional Sciences.
Students, faculty, and staff across the School of Public Health are committed to providing excellent teaching and other student experiences and to ensuring Michigan Public Health is an inclusive community for all.