Gregory Receives Centrum Award For Human Nutrition

Jesse Gregory, (352) 392-1991, ext. 225

View Photo
View Photo

GAINESVILLE, Fla. — Jesse Gregory, professor of food science and human nutrition in the University of Florida’s Institute of Food and Agricultural Sciences, received the 2001 Centrum Center for Nutritional Science Award from the American Society for Nutritional Sciences at the organization’s recent annual meeting in Orlando.

The award from the nation’s largest society for nutrition research was presented to Gregory for his work on human nutrition and health, particularly for his research on folate and B-6 vitamins. Both are essential for maintaining good health. The award includes $1,500 and an engraved plaque from the American Home Products Company, which sponsors the annual award.

Gregory has developed innovative tools that allow nutritional scientists to investigate important questions relevant to folate and B6 vitamins, bioavailability and the influence of diet and disease on the utilization of the vitamins. His contributions to human nutrition include analytical methodology, better methods for assessing the nutritional status of humans and animals, and better techniques for studying the absorption, metabolism and function of the vitamins.

Out of his work have come new and improved methods to quantify food folate and B6, stable isotope methodology that has provided definitive data on the bioavailability of folate and B6, kinetic approaches to understanding folate and B6 metabolism, and new methods for determining concentrations of the vitamins in blood, tissue and urine.

New Dietary Reference Intakes for folate established by the federal Food and Drug Administration are based on data published by Gregory’s research team.

Gregory, who has received numerous other state and national awards, joined the faculty of UF’s food science and human nutrition department in 1977. He completed his bachelor’s and master’s degree in food science at Cornell University in 1972 and 1975, respectively. He received his doctorate degree in food science from the University of Michigan in 1977.

Widely published in refereed scientific journals, Gregory serves on many state and national professional organizations and committees.



Posted: June 8, 2001

Category: UF/IFAS

Subscribe For More Great Content

IFAS Blogs Categories