CHP News
CHP Now
Latest News
The launch of the new Sands College of Performing Arts, another year in the #1 slot for environmental law, a ton of awards and research, plus so much more. Here are your Summer 2023 top 10 Things to Inspire.
The Pace Community mourns the loss of former University provost and former dean of the Lienhard School of Nursing, Marilyn Jaffe-Ruiz. Lean more about her life and legacy.
Occupational Therapy faculty and students collaborate with local rehabilitation center to create Pace U Drive driving simulator.
CHP Professor Christen Cupples Cooper discusses cooking techniques for veterans and enthusiasts:
“Cooking meats above 300°F, which usually results from grilling or pan frying, can form compounds called HCAs (heterocyclic amines) and PAHs (polycyclic aromatic hydrocarbons) that may be harmful to human DNA.” While these findings require further research, Cooper explains that high temperatures may activate certain enzymes and increase cancer risk. She then has these pieces of advice: “Avoid cooking foods for any length of time over an open flame or hot metal surface, turn meat frequently during cooking, and cut away charred portions of meat.”
Accessing your tickets, when to arrive, where to park, what to eat, and so much more. You've got questions and we've got answers. Get ready to walk, grads.
Alexa Slack’s resume speaks for herself—an exceptional GPA and a steadfast commitment to community service has enabled Alexa to graduate Pace intent on becoming a future leader in the public health space.
“I have been teaching speech science and phonetics for the last ten years, and my disciplinary focus has been speech-language-hearing sciences,” said study author Sethu Karthikeyan, an associate professor of communication sciences and disorders at Pace University.
Professor Christen Cooper, from the Pace University Nutrition and Dietetics, noted the low nutritious value of processed foods is a huge problem, pointing out that 3D food printing will still produce processed foods, but for some people, this could mean improved control and tailoring of nutrition–personalised nutrition.
“It may also be useful in making food more appealing to those with swallowing disorders by mimicking the shapes of real foods with the pureed texture foods that these patients–millions in the U.S. alone–require,” the professor stated.
Professor Christen Cooper, Pace University Nutrition and Dietetics, said the new technological could tackle low-nutrient food. She said: “We have an enormous problem with the low-nutrient value of processed foods.“3D food printing will still turn out processed foods, but perhaps the silver lining will be, for some people, better control and tailoring of nutrition-personalized nutrition. “It may also be useful in making food more appealing to those with swallowing disorders by mimicking the shapes of real foods with the pureed texture foods that these patients - millions in the US alone - require.”
We have a huge issue with the poor nutritional content of processed meals,” said Christen Cooper of Pace University Nutrition and Dietetics.