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Wrong Debra Krummel?

Debra A. Krummel

Associate Professor

University of Cincinnati

HQ Phone:  (513) 556-6000

Direct Phone: (513) ***-****direct phone

Email: d***@***.edu

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

University of Cincinnati

2600 Clifton Avenue

Cincinnati, Ohio,45221

United States

Company Description

The University of Cincinnati's FETCHLAB™ was the first institution the world to have the capability to teach animal audiology. The University of Cincinnati's Graduate School offers an Animal Audiology Certificate to qualified candidates. The educational obje... more

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Background Information

Employment History

Nutritionist

West Virginia University Community Medicine


Program Planning Advisory Commitee

American Dietetic Association


Affiliations

Academy of Nutrition and Dietetics

Workgroup Member


Education

MS


PhD


PhD

Endowed Associate Professor


Web References(49 Total References)


Heart Disease, Diabetes, Obesity - Risk Factors for Women and Prevention of Chronic Disease - Dr. Debra Krummel

scienceandsociety.net [cached]

Heart Disease, Diabetes, Obesity - Risk Factors for Women and Prevention of Chronic Disease - Dr. Debra Krummel
Dr. Debra Krummel discusses cardiovascular risk factors that have a greater impact on women, as well as the vicious cycle of obesity in women and the next generation. She describes recent research concerning the effects of maternal obesity on the baby. Dr. Krummel discusses a three-step program for the prevention of chronic disease. Dr. Krummel is a nationally recognized expert on cardiovascular health. She is an Endowed Associate Professor and Millennium Scholar in the Department of Nutritional Sciences at the University of Cincinnati. Her areas of expertise are women's cardiovascular health, obesity prevention in postpartum women, and fetal origins of cardiovascular disease. Currently, she is studying the relation between maternal obesity and diet to inflammatory markers in African-American women. Dr. Krummel has published more than 50 papers and abstracts and given over 100 presentations in several countries. She is the co-editor of 3 books including Nutrition and Women's Health, and the author of 17 book chapters. I think Debra Krummel is great. Yes her findings is very important. Great person. Information about can be found here.


articles.search-engine-first-place.co.uk

That's a truth reported by Debra Krummel, PhD, RD, and a University of Cincinnati lecturer in Nutrition.
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articles.search-engine-first-place.co.uk

That's a truth reported by Debra Krummel, PhD, RD, and a University of Cincinnati lecturer in Nutrition.


www.ktvq.com

"The beauty of pork is that over the years farmers have bred it to be leaner and leaner," says Debra Krummel, PhD, RD, endowed professor of nutrition at the University of Cincinnati.
"You can now find pork that is just as lean as chicken breast." As the leanest part of the pig, pork tenderloin has very little saturated fat and therefore won't affect your bloodcholesterol levels significantly, Krummel says. "I think some people get turned off because they overcook it, or they don't marinate, or they don't use a moist cooking method, and then it tastes like shoe leather," Krummel says. She recommends using an instant-read thermometer and cooking the meat just until the internal temperature reaches 160 F, a surefire way to keep the tender in your tenderloin. SOURCES:Debra Krummel, PhD, RD, Ruth Rosevear Endowed Chair in Nutrition, University of Cincinnati, Ohio. inus Pauling Institute Micronutrient Information Center: "Thiamin. Linus Pauling Institute Micronutrient Information Center: "Zinc. Carlton, K. Appetite, published online Nov. 5, 2010.News release, Cornell University.


www.ktvq.com

"The beauty of pork is that over the years farmers have bred it to be leaner and leaner," says Debra Krummel, PhD, RD, endowed professor of nutrition at the University of Cincinnati.


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