- Jul 13, 2026
- Community Engagement, Sustainability + Society, CHE in NYC
Learning labs cultivate knowledge – and produce – for students
The labs produce lettuce, cilantro, bok choy and watercress – and cultivate knowledge among high school students growing the food.
- Jul 15, 2026
- by Laura Reiley, Cornell Chronicle
- Holistic Human Health
Common diet tips about water intake and spicy foods could be dead wrong
A pair of studies from a Cornell nutrition scientist upend two pieces of received wisdom: that drinking more water at meals curbs eating, and that spicy snacks are a diet danger zone.
Jacqueline A. Futch
Jacqueline A. Futch earned her Bachelor of Science degree in Dietetics and Sociology from The Florida State University and a Master of Public Health in Nutrition from Tulane University School of Public Health and Tropical Medicine, where she also completed her Dietetic Internship. Before pursuing her doctorate, she held positions at Second Harvest Food Bank in New Orleans, The Food Trust, and the Tulane Prevention Research Center. In her most recent role as Director of
Zhangfan (Flora) Lyu
Zhangfan Lyu is an M.S. student in Nutritional Sciences on the individualized track, working with Dr. Kimberly O'Brien. She earned her B.S. in Nutrition Sciences from McGill University, with a concentration in Metabolism, Health and Disease. Zhangfan's research focuses on the intersection of trace minerals, gut microbiome composition, and dietary patterns. She is currently working on a secondary analysis using serum and fecal samples from the FeMicrobiome Study to quantify copper concentrations and evaluate how
Derek Lee
