North Columbus News

The Ohio State University recently hosted the 21st Annual Russell Klein Nutrition Research Symposium, celebrating the work and legacy of the late Professor Russell Klein. The focus of the symposium was on the interplay between nutrition and cancer, continuing the groundbreaking work initiated by Klein.

At the symposium, students and scientists from across the nation shared new developments in cancer prevention and treatment methods. Brenda Bixler, who was Klein’s wife, expressed pride in the ongoing dedication to nutrition and cancer research. “I know that Russ would be so proud and excited to see the continued efforts and enthusiasm for future discovery in nutrition and cancer prevention research,” she stated.

The symposium is organized annually by graduate students from the departments of Human Nutrition, Animal Science, and Food Science and Technology, in honor of Klein, held previous positions as an assistant professor in Human Nutrition and at the Comprehensive Cancer Center at Ohio State. Bixler also highlighted Klein's passion for teaching and his commitment to fostering excellence among his students. “Russ was very passionate about teaching and passing on his enthusiasm for learning to his students,” she mentioned.

Key presentations at the event included Ashley Kennedy, a PhD candidate and registered dietitian nutritionist, who discussed the challenges cancer patients face with nutrition during treatment. “Weight loss and malnutrition is significant during rigorous modern head and neck cancer therapy,” she said.

Another notable presentation was by Katie Zamary, a master’s degree student, who examined nutrition's impact on cognitive function in breast cancer patients. She noted, “Various dietary components have been investigated for their potential to mitigate cognitive decline.”

The event also recognized outstanding research with the Russell Klein Memorial Award. Maria Antonius and Jillian Pierson received honors for their work on the impact of diet on fatty liver disease and glucose consumption on inflammation, respectively.

Students who presented their research could win awards in different categories according to their field. The winning presentations were chosen by a panel of judges consisting of faculty members from various departments.

The symposium was organized by several organizations within the university, including the Ohio State Graduate Society of Nutritional Sciences, and the Comprehensive Cancer Center.