Buying takeout food is a good choice to lower risks of exposure to COVID-19 because it reduces the number of touchpoints relative to eating in a restaurant, said Elizabeth Andress, a UGA Extension food safety specialist in the College of Family and Consumer Sciences.
Following social distancing guidelines put in place due to COVID-19 doesn’t mean you have to stop being active, says University of Georgia Cooperative Extension Nutrition and Health Specialist Ali Berg.
University of Georgia animal scientists, funded by the National Institutes of Health, have brain-imaging data for a new stroke treatment that supports full recovery in swine, modeled with the same pattern of neurodegeneration as seen in humans with severe stroke.
A team of researchers from the University of Georgia’s Regenerative Bioscience Center has found that neural exosomes — “cargo” molecules within the nervous system that carry messages to the brain — can minimize or even avert progression of traumatic brain injury when used as part of a new cell-to-cell messaging technology.
Farmers are extended family for University of Georgia Cooperative Extension agents throughout the state, and agents are uniquely positioned to raise awareness about rural stress and mental health concerns for Georgia farmers.
The students and faculty of the University of Georgia College of Agricultural and Environmental Sciences came together Nov. 12 to celebrate the progress that agriculture has made in the past 50 years and the promise of innovations to come.