20 JEAN MAYER USDA HUMAN NUTRITION RESEARCH CENTER ON AGING 2016 PROGRESS REPORT 21 Alternative food sources The Vitamins and Carcinogenesis Lab, led by Dr. Joel Mason, is exploring edible insects as an alternative source of protein and other valuable nutrients. Finding healthy food alternatives that also promote sustainable agriculture practices is a vision we share with the USDA’s Agricultural Research Services. While still in the early discovery phase for this initiative, we have established a North America-based multi-sector collaboration representing the leading experts from academia, government and industry that we expect will provide a strong foundation for this research. Linking the microbiome and muscle strength Our Nutrition, Exercise, Physiology and Sarcopenia lab is examining the link between gut bacteria and muscle mass and physical functioning among older adults. Led by Dr. Michael Lustgarten, the work is focused on the chronic effects of specific dietary protein and amino acids on physical activity and could lead to diet-specific measures that help people maintain muscle mass and reduce the incidence of injury and hospitalization that results from decreased mobility as people age. This is one of many research projects that is focusing on unlocking the mystery of the human microbiome and its impact on human health. Vitamin K may be good for your brain Vitamin K, well known for its contribution to strong bones and a healthy circulatory system, may also provide essential benefits to our brain. Vitamin K Lab Director Sarah Booth is researching the possible role of vitamins K and D in Alzheimer’s Disease. This  ground-breaking work is using data from the NIH‑funded Memory and Aging Project (MAP) that allows the team to examine levels of metabolites from these two vitamins in the cortical and subcortical regions of brain and link to the cognitive function and neurological condition of the MAP subjects. This research may lead to the adoption of healthy eating habits that mitigate cognitive impairment. Fruits and vegetables build strong bones Dr. Bess Dawson-Hughes, head of our Bone Metabolism lab and one of the world’s foremost experts on bone health, is continuing her work on the benefits that fruits and vegetables have on building bone density and muscle mass. Her work has shown the average American diet (high grain/low fruits and vegetables) produces an acid level harmful to bone health. Her current research seeks to determine whether adding dried fruit to your diet lowers the rates of bone loss in older adults with acid-producing diets.