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Anand Karnad, M.D., chief of the Division of Hematology/Oncology at the Cancer Therapy & Research Center, urges physicians and researchers to increase the number of Hispanics in cancer clinical trials.The researchers, including internal medicine resident Alberto Parra, M.D.,  found Hispanics compose only 3.9 percent of cancer clinical trial participants nationally. In 2012, however, 45 percent of patients in CTRC clinical trials were Hispanic due to efforts to remove barriers to participation.Volunteers are needed for a study examining the relationship of fatty foods in the development of diabetes. Nicolas Musi, M.D., director of the Barshop Institute for Longevity and Aging Studies, is leading the study.
Paolo Casali, M.D., is studying  drugs called epigenetic modulators that hold the promise of treating the autoimmune disease lupus. His research is funded by a $600,000 Alliance for Lupus Research grant.While a dental resident, Jeffrey P. Feingold, D.D.S., M.S.D., was involved with developing clinical protocols for dental sealants in children to promote prevention of tooth loss and early detection of tooth decay.Showing off their shoes at the 2013 
School of Health Professions graduation 
are dental hygiene graduates (left to 
right) Stephani Garcia, Veronica Rejba 
and Brittany Stoltman.
At the Nursing Advisory Council (NAC) luncheon are (left to right) Ed Kelley, chair of the Health Science Centerís Development Board; Dean Eileen T. Breslin, Ph.D., RN, FAAN; UT System Chancellor Francisco G. Cigarroa, M.D.; NAC chair Nancy Loeffler; and President William L. Henrich, M.D., MACP

Some of the School of Nursing faculty members attending the luncheon were (left to right) Martha Martinez, M.S.N., RN; Socorro Escandon, Ph.D., RN.; Herlinda Zamora, M.S., RN; Janna Lesser, Ph.D., RN; Carole White, Ph.D., RN; Azizeh Sowan, Ph.D., RN; Kathleen Reeves, M.S.N., RN; Brenda Jackson, Ph.D., RN; Julie Novak, D.N.Sc.; RN; CPNP, FAANP, FAAN; Judy Maltas, M.S.N., RN; and Adelita Cantu, Ph.D., RN.

Some beneficial anti-inflammatory foods are dark leafy green vegetables, bright multi-colored vegetables, black and green teas and many spices and herbs.

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