Dr. Grayson Jaggers
About the Author:
Dr. Grayson Jaggers is an Assistant Professor of Biological Sciences at the University of Southern California – Dornsife College of Letters, Arts and Sciences. After earning a B.S. in Biological Sciences and a Ph.D. in Nutritional Biology from the University of California Davis, Dr. Jaggers joined the University of Southern California as a faculty member in the Department of Biological Sciences. His primary teaching responsibilities include upper-division courses in biochemistry, and nutritional biochemistry, as well as a general education course on the biology of food. This article is republished from The Conversation with permission.
Dr. Grayson Jaggers is an Assistant Professor of Biological Sciences at the University of Southern California – Dornsife College of Letters, Arts and Sciences. After earning a B.S. in Biological Sciences and a Ph.D. in Nutritional Biology from the University of California Davis, Dr. Jaggers joined the University of Southern California as a faculty member in the Department of Biological Sciences. His primary teaching responsibilities include upper-division courses in biochemistry, and nutritional biochemistry, as well as a general education course on the biology of food. This article is republished from The Conversation with permission.
Good nutrition contributes to keeping COVID-19 and other diseases away
By Dr. Grayson Jaggers Assistant Professor of Biological Sciences, University of Southern California – Dornsife College of Letters, Arts and Sciences The connection between the pandemic and our dietary habits is undeniable. The stress of isolation coupled with a struggling economy has caused many of us to seek comfort with our old friends: Big Mac, Tom Collins, Ben and Jerry. …
