US COVID deaths reach 1 million: Victims we lost in each state
They were teachers, students, doctors, lawmakers, farmers and artists. They were friends and family.
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They were teachers, students, doctors, lawmakers, farmers and artists. They were friends and family.
Nearly 1 million Americans have died of COVID-19. They were teachers, students, doctors, lawmakers, farmers and artists. They were friends and family.
Credit: Kim Ratliff, Augusta University Cardiovascular disease and cancer, the nation's top two killers, share common ground like obesity and chronic inflammation, as well as a disproportionate impact on Black Americans. A new American Heart Association-funded center at the Medical College of Georgia is working to better understand the bidirectional dynamic, including how to intervene when, for example, cancer treatment itself results in heart problems. MCG, the state's public medical school, is one of four centers nationally funded by the $11 million AHA Strategically Focused Research Networ...
Credit: Kim Ratliff, Augusta University Augusta University has received a $1.5 million grant from the National Institutes of Health to help support the graduate education of future scientists whose focus is cardiometabolic diseases -- like hypertension and diabetes -- which disproportionally affect minorities. The training grant (1HL155011-01A1) will support four graduate students in its first year, and scale up to six students per year by year four of the five-year grant. It will offer aspiring PhDs and MD/PhDs the opportunity to learn from 43 federally funded scientists focusing on differe...
Photo by Joe Klein Cattle at experimental feedlot facility. "We consume all of the grease that's produced in San Diego and L.A. right down here in this feedlot." David Stepp waits for an ostrich craze A 220-pound bird has got about 85 pounds of meat. And the meat is red meat. Two of the muscle groups taste exactly like tenderloin beefsteak. It is all on the rump and the thighs; there is nothing in the chest, a little bit in the ribs. The rump is where the tenderloin comes from. There is less fat in a serving of ostrich than there is in a serving of trout.