16 JEAN MAYER USDA HUMAN NUTRITION RESEARCH CENTER ON AGING 2016 PROGRESS REPORT 17 Internationally Our scientists partner with researchers and nutrition experts around the world. Last year we invited a special collaborator, world-renowned Spanish chef and nutrition advocate Andoni Luis Aduriz of the 2-star Michelin restaurant Magaritz to come the HNRCA to share novel ways he incorporates the principles of sound nutrition science into his menu. Highlights of the trip included an interactive dinner with HNRCA supporters and a powerful dialogue session with students. “As future nutrition research scientists, it is now a priority to cultivate our relationship with food and culinary food science in the kitchen as well as the laboratory to better serve our community, clients, patients, and friends and family.” - Stephanie Harshman, PhD student “As I continue to research the biological side of nutrition, I will recall this session as a reminder that I am not working to improve the health of biological black boxes, but rather the experience of living, feeling humans.” - Kenny Westerman, PhD student The community comes to the HNRCA Our human research studies would not be possible without the contributions of so many people in the Greater Boston area. Each year our scientists conduct about two dozen studies – from the effect of fish oil on heart disease to benefits of berries for cognition to value of exercise in building muscle strength – that require people from all walks of life to actively engage in the research. Their contribution to nutrition science is huge and our appreciation is captured in a video you can find on our website.