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Nutrition Guidance from Dr. Margaret Briley
Margaret E Briley, PhD, RD
Professor
Department of Nutritional Sciences
Dr. Margaret Briley completed her PhD degree at Texas Tech University in nutrition in the College of Agriculture. She was the first woman to graduate with a PhD degree from a College of Agriculture that was a non-land grant university in the United States. Dr. Briley is also a Registered and Licensed Dietitian. Her research has focused on nutrition of children who are in childcare outside of the home. Her research includes Early Childcare Education (ECE) centers, where children, teachers, directors receive nutrition education and nutrition behavior changes that affect children’s food choices for life. Dr. Briley’s research currently focuses on the role of vitamin D in health aging.
Garlic, a Food for Everyone
Garlic (Allium sativum) has been a seasoning worldwide, with thousands of years of human consumption, first in Central Asia, Iran, in ancient Egypt and ancient Rome. Ancient Egyptians used it not only as a flavoring, but also as a natural health remedy. Garlic is an herb grown all around the world. Historical writings reveal garlic is probably...
Are Carrots the Ultimate Health Food?
Carrots have been regarded by parents to their children as the ultimate health food because it will help them to see in the dark. Written history and molecular genetic studies indicate the domestic carrots we enjoy today were cultivated in Persia, the area where Afghanistan and Iran are now located. During the 16th century Dutch growers select...
Cauliflower is often called the Snow Flower
Cauliflower is often called the Snow Flower and its origin dates back to 12 to16th century when it was called Cypress Colewart by the French, who made a special place in their gardens due to their delicacy. Today in the U.S. there are 80 of commercial varieties. The white head, called the curd, is the most common variety. The orange cauliflower con...
