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The Cavalier Daily
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Health & Science


H&S

Go green or go home?

To many Americans, the word “organic” connotes “healthy.” But recent research from Stanford University School of Medicine tells us that may not be the most accurate analogy. The study, published in the Annals of Internal Medicine, titled, “Are Organic Foods Safer or Healthier Than Conventional Alternatives?: A Systematic Review,” accumulated about 240 studies about the nutrient-related differences between organically and conventionally-grown foods.


H&S

Health system receives sustainability award

The University Health System received the 2012 Sustainability Award from the University Health System Consortium last Thursday. The consortium, comprised of 116 academic medical centers and their affiliated hospitals, makes up about 90 percent of the United States’ leading non-profit medical centers.


H&S

West Nile virus ravages United States

When most Americans step outside for a summer evening stroll, they’re not thinking of that walk around the neighborhood eventually leading to paralysis, tremors and vision loss.


H&S

U.Va. creates brain immunology center

The University Medical School is creating a new center for Brain Immunology and Glia that will bring together scientists from across the University to research and understand brain and nervous system-related diseases such as Alzheimer’s and multiple sclerosis. Researchers at the center will study the interaction between the nervous system and the immune system — neuroimmunology.


H&S

Charlottesville women take on breast cancer

This weekend more than 3,500 women will don their running shoes and take to the Charlottesville streets to raise money for the University’s breast cancer treatment and prevention programs by taking part in the Charlottesville Women’s Four Miler.


H&S

Biomedical curriculum

The University’s Medical School is updating its curriculum this semester at the graduate level to promote more interdisciplinary skills necessary for future scientists.


H&S

Blood pressure study

The University’s Division of Endocrinology and Metabolism is beginning a new phase of a seven-year study researching how salt consumption impacts blood pressure.