Since 2022, the Center for Human Nutrition, Exercise, and Metabolism (NExT) at the New Jersey Institute for Food, Nutrition, and Health (IFNH) has offered a unique opportunity for students and researchers to learn about the latest advances in fields as diverse as how nutrients and exercise impact body composition in health and in diseases and conditions such as diabetes, cardiovascular issues, osteoporosis, cognitive decline with aging, and more.
Senior and expert scientists are invited each year to discuss their groundbreaking work during lecture presentations, followed by a question-and-answer session. The program takes place at the IFNH and involves multiple schools across the university and the medical school.
This year’s focus was on sarcopenia and obesity. Sarcopenia is the gradual loss of muscle mass, strength and function, commonly affecting the elderly population and thought to occur due to aging. Increased amounts of adipose tissue (body fat) often accompany sarcopenia, a condition referred to as sarcopenic obesity. The condition is rapidly increasing worldwide.
Steven Heymsfield, the keynote speaker.
Steven Heymsfield, the keynote speaker, has been a world-renowned expert in the obesity field for nearly 50 years with more than 1000 publications in many of the highest impact medical and science journals.
During his presentation, participants learned about measurements of sarcopenia and obesity using up-to-date body composition tools. There was a focus on the role of Artificial Intelligence to replace complicated body composition techniques with photogrammetry and low-cost imaging (3D imaging) which can create computer-generated models for persons of all ages, from children to adults, as well as pregnant women.
Participants also learned about Anthropometric Avatars that will ultimately be used on smart phones to calculate fat, waist circumference, muscle mass, and possibly bone too, with the ability to predict health risks and personalize nutrition and medicine.
In addition to Heymsfield’s presentation, there were hands on practicums/demonstrations, including: body composition demonstration utilizing the Bod-Pod, an egg-shaped device that measures fat and fat-free mass using–Air Displacement Plethysmography–in the NExT Center by doctoral students Brandon McGuire and Jordan Levy from the Department of Nutritional Sciences; a strength and conditioning demonstration class in the Center, taught by an expert and teacher, Reubi Malamug, from the Dept. of Kinesiology and Health, and a demonstration at Harvest Café by Culinary Institute of America-trained chef Alexandra Ceribelli.
The keynote speaker was hosted by professor and NExT Center director Sue Shapses who co-organized the event with professors Tracy Anthony, Peter Kokkinos and Steven Malin, with introductory words by Denise Hien, Rutgers U Vice Provost for Research.
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