The CCTS Bionutrition Unit is a bustling hub, with its Metabolic Kitchen producing thousands of meals each year. In 2023 alone, the CCTS Metabolic Kitchen prepared more than 10,000 research meals, which included preparing, packaging, and shipping meals both locally and across the region. With the help of the CCTS Metabolic Kitchen, the field of nutrition research has advanced significantly. For more on our contributions, see the article, Empowering Health Through Nutrition. However, none of this progress would be possible without our dedicated research cooks and staff, who are passionate about the art of food and nutrition. This diverse team brings a wealth of knowledge and cooking skills, contributing to the growth and success of our unit. This month, we are highlighting the faces that make controlled feeding studies possible here at the CCTS.
Karen Smith
Karen is a Senior Research Cook and has been with the CCTS Bionutrition Unit for over 10 years. Her organizational skills and structured approach are vital to the unit's success. She ensures that storage areas, such as dry and cooler rooms, are free of debris and that foods are stored and labeled appropriately. In her spare time, Karen enjoys sewing, gardening, long walks, and playing with her grandkids. Karen loves to bake and decorate cakes; in fact, she makes all her adult children a special birthday cake every year.
Alex Buck
Alex is a Senior Research Cook with over 7 years at the CCTS Bionutrition Unit. He enjoys cooking and developing new recipes, often collaborating with registered dietitians to enhance diet acceptability among participants. In his spare time, Alex loves reading, watching TV and movies, and playing the guitar. He aspires to create fun and easy recipes for all to enjoy.
Alaynna Pruitt
Alaynna is a Senior Research Cook who has been with the CCTS Bionutrition Unit for 2½ years. She excels in food prep and meal packaging and loves to bake sweet treats. Alaynna helped develop flax-based products for a pilot trial examining the role of flaxseed supplementation in pain control among children with sickle cell disease (Dike, 2023). In her spare time, she enjoys hiking, exercising, and dancing.
Laura Lawson
Laura is a Senior Research Cook who has been with the CCTS Bionutrition Unit for two years. She is currently pursuing a Bachelor of Science degree in Biobehavioral Nutrition and Wellness at UAB. Laura enjoys reading, kayaking, and traveling. With an extensive culinary background, she loves learning to prepare foods from different cultures and regions. Laura feels a strong sense of value working with the Bionutrition Unit, believing her work contributes to research and impacts the health of people worldwide.
Our team's dedication and diverse skills are the foundation of the CCTS Bionutrition Unit's success. Their passion and expertise ensure that we continue to advance the field of nutrition research. Stay tuned for next month's feature on "Nutrition and Healthy Aging," where we will explore essential nutrients for older adults and dietary strategies to support vitality and longevity. For more updates and to stay connected, subscribe to the weekly CCTS Digest and continue following "CCTS In Focus: Bionutrition."
References
Dike, C. R., Lebensburger, J., Mitchell, C., Darnell, B., Morrow, C. D., & Demark-Wahnefried, W. (2023). Palatability and Acceptability of Flaxseed-Supplemented Foods in Children with Sickle Cell Disease. Nutrients, 15(5), 1245.