Students from various disciplines showcased their research at The Ohio State University's 22nd Annual Russell Klein Nutrition Research Symposium, recently held at the university’s 4-H Center. Organized by Ohio State’s Graduate Society of Nutritional Sciences, the symposium honors Klein, who served as an assistant professor in both the human nutrition program and The James Comprehensive Cancer Center. His work examined the intersection of nutrition and cancer, contributing to prevention strategies.
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Ouliana Ziouzenkova, associate professor of human nutrition and faculty adviser for the Graduate Society, described the symposium as an incubator for talent, evolving beyond its initial purpose of commemoration. "Scientific excellence is recognized alongside organizational and administrative leadership, presentation skills, fundraising, and competition development," she stated. "These activities elevate the next generation of students, setting a higher standard for those who follow."
The event featured student oral presentations, poster sessions, and keynote speeches from Edward Giovannucci of Harvard T.H. Chan School of Public Health and Stephen Hursting from the University of North Carolina at Chapel Hill. Ziouzenkova emphasized the symposium's role in fostering collaboration across disciplines: "It is a place where faculty and students from different disciplines and generations come together to reconnect with old colleagues and build new relationships."
This year's symposium was conducted in partnership with the American Society for Nutrition. Daniel Do, a graduate research associate in food science and technology and president of the Graduate Society, highlighted the communal aspect of the event. "When you go into grad school and research, oftentimes you feel isolated. Having opportunities like this to gather and get to know each other as people is what it's all about."
Do collaborated with fellow students Ashwini Chebbi, Maheen Imtiaz, Evan Miller, and Cam Scott to plan the symposium. His research focuses on the potential of tomato phytochemicals to prevent cardiovascular disease, driven by his background in sports nutrition.
Jillian Pierson, a graduate fellow in nutrition, presented findings from a clinical trial examining the effects of whole grains on the gut microbiome and glucose levels among individuals with pre-diabetes. "We ran a randomized, controlled clinical trial and found that the diet alone improved their glucose and insulin levels," she said.
Previously, Pierson assisted in organizing the symposium and underscored its networking opportunities: "It’s a great place for our entire field to come together, allowing students to connect with faculty and invited speakers."
Patrick Sellers, a graduate teaching associate in human nutrition, studied the link between proteins and mortality. He noted that his research indicated a specific protein associated with mortality patterns, and he discovered a vitamin A-related pathway that could suppress it. "You develop the skill of actually communicating your thoughts and your findings," Sellers said. "You can have the coolest results in the world, but if you can’t communicate it, it’s not as impactful."