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Eating iron-biofortified grain improves students’ attention, memory
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Food for thought: How the brain reacts to food may be linked to overeating
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Eating iron-fortified grain improves students’ attention, memory
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Nutritional sciences faculty named Fellows of Academy of Nutrition and Dietetics
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Nutritional sciences faculty member recognized for outstanding mentorship
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Penn State faculty hold key roles at national, international level
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Undergraduate Paige Laughlin receives PennACE Student of the Year Award
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Nutritional sciences faculty member honored by National Lipid Association
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Department head teaches, researches in Japan as part of Fulbright experience
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