7 p.m. in the Emert Auditorium (Room 130) of the Eccles Science Learning Center on the USU campus. (To learn more about the presentation, click here.)

Craving and storing fat was critical for our Paleolithic ancestors' survival but creates a formidable health challenge in our current era of plentiful food and leisure, says Utah State University neurobiologist Tim Gilbertson.

Gilbertson, who is a featured speaker at the College of Science's inaugural Feb. 27 Science Unwrapped presentation, has long studied how the body recognizes and responds to nutrients. His research reveals that certain fats activate receptors in our bodies that make sweet and salty foods taste better.

Also presenting on Feb. 27 is Utah State's employee wellness coordinator Caroline Shugart. A registered nurse and registered dietitian, Shugart served in the health care trenches before joining USU in summer 2007.

Her experiences working with patients desperately ill from chronic diseases reinforced Shugart's commitment to preventive health care.

“The Centers for Disease Control and Prevention estimate that half of chronic diseases – including diabetes, hypertension, heart disease and cancer are preventable," she says. "People need an environment where they feel encouraged and rewarded for choosing healthy lifestyles.

At Science Unwrapped's Feb. 27 event, Shugart, USU Dining Services and scholars from Utah State's dietetics program will offer samples of delicious, healthy alternatives to our favorite not-so-healthy treats. It's one of many small steps, Shugart says, that can lead us to a healthier, longer life.