Food texture key to eating habits in children with Down syndrome
WSU study finds children with Down syndrome prefer food with a crispy, oily mouthfeel and don’t like brittle or gooey foods, which can lead to less nutritious diet.
WSU study finds children with Down syndrome prefer food with a crispy, oily mouthfeel and don’t like brittle or gooey foods, which can lead to less nutritious diet.
Award-winning team helps underserved families build healthy skills for life.
A new study led by WSU faculty wants to make the transition to higher education less intimidating and more realistic for youths in the foster care system, thanks to a five-year, $3.8 million grant.
Youth of the Colville Reservation partner with WSU Extension, 4-H to help nature heal from fires.
Consumer food safety specialist Stephanie Smith fields questions from parents during the formula shortage.
WSU’s Children’s Center completed a three-year process to earn national accreditation from a national early-learning organization.
Washington State 4-H’s state 4-H livestock judging contest is moving to the Grant County Fairgrounds in Moses Lake, Wash. and will be held Saturday, June 25.
Extension researcher and educator puts his practical, positive approach to work for the people of home county.
WSU Extension’s Mark Heitstuman announced as interim director of Washington State 4-H.
WSU faculty, staff, and students will help and provide support at the upcoming Washington FFA Convention.