The Institute for Global Nutrition (IGN) is pleased to announce the Luo-Bagri Family Graduate Researcher Fund, established through a generous gift from the Luo-Bagri Family.
The fund will support graduate students pursuing the UC Davis Designated Emphasis in Global Nutrition, creating new opportunities to advance their research and preparing the next generation of researchers to improve nutrition worldwide.
Three Institute for Global Nutrition (IGN) trainees received awards at the American Society for Nutrition’s NUTRITION 2026 conference in July, recognizing their outstanding contributions to nutrition research.
Two IGN Members have been recognized by the American Society for Nutrition Foundation (ASNF) as recipients of prestigious 2026 National Scientific Achievement Awards.
A new international study, led by researchers at the University of California, Davis, provides important evidence to help refine how anemia is defined in young children worldwide.
A new study published in The Lancet Global Health finds that large-scale food fortification programs—adding essential vitamins and minerals to staple foods such as flour, rice, oil, and salt—currently prevent about 7 billion inadequate micronutrient intakes worldwide each year at a cost of just $0.18 per person.
IGN Faculty Member, Dr. Jennifer L. Falbe (Department of Human Ecology) received the Distinguished Scholarly Public Service Award from the Academic Senate and Federation in recognition of her outstanding public service and sustained collaboration with communities, policy members, and public agencies.
On January 8, 2026, Dr. Lauren Au, Associate Professor of Nutrition at UC Davis and Registered Dietitian, joined KCBS Radio News Anchor Steve Scott to discuss FDA's new dietary guidelines on carbs, ultra-processed foods, alcohol consumption, and more. The updated recommendations include Health and Human Services Secretary RFK Jr.'s updated "food pyramid" prioritizing protein and healthy fats.
Co-led by UNICEF and WHO, the Global Complementary Feeding Collective brings together global partners to improve nutrition for children aged 6–23 months. By strengthening policies, programs, and advocacy, the Collective supports families, policymakers, and organizations to drive sustainable improvements during this critical window of growth.
On Friday, November 14th, 2025, Dr. Lauren Au (Department of Nutrition) joined Vicki Gonzalez on Capital Public Radio to discuss the impact of the government shutdown on food security and what it means for families across the country. Her insights highlight how policy decisions impact families in our communities.
The General Mills Bell Institute of Health and Nutrition Innovation Award recognizes an investigator whose scientific contributions advance the understanding of healthy dietary patterns, which includes whole grains, cereals, fruits, vegetables and/or dairy. Eligible recipients are conducting mechanistic, epidemiological, clinical, and/or translational research contributing to the understanding of the benefits of a healthy dietary pattern. This award is endowed by the General Mills Bell Institute of Health and Nutrition.
