If you knew it would take two hours of sharpish striding to counteract that calzone you're eyeing for lunch, you might choose a lighter option. That was the premise behind an oven-fresh study by nutritionist Meena Shah and graduate assistant Ashlei James, both from TCU's Harris College of Nursing & Health Sciences. The results, presented yesterday at the Experimental Biology Conference in Boston, have been widely reported by Time, NPR and the BBC. Interviewing Dr. Shah last year for a story about her research, I discovered that exciting things go on in that kitchen, er, metabolic lab of hers at TCU.
