August Session: Anti-inflammatory Food and Brain Health
Brief Summary: This session will begin with an information session exploring different anti-inflammatory food, such as omega-3 fatty acids and olive oil, and how they benefit our body and brain. From there we will go over different recipes and easy tips to incorporate these foods into our dietary patterns. The last portion will be a Q&A session.
About the Instructors:
Nancy Zheng, RD, LD
Nancy is a Registered Dietitian currently working in acute and post-acute care facilities and pursuing her Master of Science in Nutrition. She is also a graduate assistant for the Nutrition Center and the Dietetic internship at UNLV. Her cumulative project for her master's is developing a nutrition intervention course for the prevention of Alzheimer's disease at the Cleveland Clinic. Nancy has a passion for nutrition and hopes to continue working as a dietitian and pursue research in brain health. For fun, she likes to rock-climb, run, and be outdoors.
Estefania Herrera, RD, LD
Stef is a Registered Dietitian currently pursuing her masters's in nutrition sciences. She works for the UNLV Food Pantry, UNLV Nutrition Center, and UNLV Community Clinic. Her heart is set on advocating and providing medical nutrition therapy for low-income, minority, and marginalized populations. Last year, Stef opened Lime Nutrition a non-profit that helps provide nutrition services for underserved communities. For fun, she likes to cook, admire nature, and read books that will elevate my soul.