To reduce the burden of sickle cell disease in Uganda.

The purpose of this study is to collect information through online surveys and interviews with college students and faculty/staff to help inform the development of a nutrition and culinary education curriculum for college students.

This project will study the practices that bike co-operatives are engaged in to preserve their histories and the work they do. It will also inquire about how archivists and librarians may be able to assist or provide resources to this community.

We are studying the impact of non-clinical factors on how clinicians make triage decisions.

We are trying to find out if the medications you are taking before you have an LVAD tells us how you sad or nervous you will be after LVAD surgery.

We are doing a survey to learn about swallowing problems, like trouble swallowing food or drinks, in college students. The survey asks questions to see how often these problems happen and what students do to manage them. This will help us understand more about these issues and raise awareness so students can get help if needed.

Assess the efficacy of two games on priming analogical transfer, and examine whether such priming alters the frequency of assimilative upward comparisons made in social comparison contexts.

This study seeks to better understand food, nutrition and communication needs in Oceania to help create a needs assessment and information guide and/or recommendations. These resulting assessment and/or recommendation guides aim to help the region in addressing any needs or opportunities that arise, as it relates to topics such as food, nutrition, health and the environment/sustainability more broadly.

To test the safety and effectiveness of Cladribine with patients who have Myasthenia Gravis.

The goal of this study is to assess the feasibility of a nutrition program for individuals with cancer who are undergoing treatment. The nutrition program includes counseling from a registered dietitian, food logging, and nutrition symptom tracking.