Emory Report
July 21, 2008
Volume 60, Number 35



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July 21, 2008
Take Note

Summer dates for wellness fairs
The next two wellness fairs will be July 23, in Campus Services, 201 FM Drive, Building B; and Aug. 21, in Rollins School of Public Health.

Screenings for blood sugar, blood pressure and cholesterol and body mass index measurements are offered, as well as other services — all free, said Eddie Gammill, manager of wellness programs for the Faculty Staff Assistance Program.

Gammill noted results are provided immediately. Also, the fairs offer the opportunity to talk to a health coach and to get information from Emory’s medical vendors.

See http://www.fsap.emory.edu/ for more information on the fairs.

Brain cancer genes tracked
Emory Winship Cancer Institute’s brain tumor program will help catalogue genetic alterations in glioblastoma, the most aggressive form of brain cancer.

The effort is part of the Cancer Genome Atlas, a National Institutes of Health-sponsored project on brain, lung and ovarian cancer.

Patients are asked to contribute cancer tissue and blood samples, which will be analyzed for DNA alterations and which genes are turned on or off.

The project’s goal is to collect 500 cases per tumor type. It “is also expected to find new gene defects associated with cancer development, new targets for treatment and improve the understanding of risk and prevention in brain cancer,” said Erwin G. Van Meir, co-director of Emory’s brain tumor program.

Chefs’ demos at farmers’ market
Chefs’ demonstrations, with the theme of Mediterranean diet-style dishes, are coming to Emory’s farmers’ market on the Cox Hall Bridge and other campus locations.

On July 22, “Iron Skillet Mediterranean” will feature the technique of pan searing; hummus is the featured dish on Aug. 5.

To learn about other upcoming chef demos, part of Step Up Emory’s nutrition campaign in partnership with other campus organizations, click here.

New vendors coming to the Tuesday farmers’ markets are Indian Ridge Farm selling local produce; Steve Miller’s made-on-site tortillas; Farmer Becky Donville; Yang’s Flowers and Farm; Zocalo’s fresh salsas; and Sparkman’s dairy ice cream.