Jacob Meeks (NDFS ’25) first discovered his passion for food in high school, grilling steaks and making fish tacos on camping trips with friends. That passion deepened during his mission in Busan, South Korea, where he witnessed firsthand how food can bring people together. Motivated by a desire to serve others, Meeks chose to study nutritional science, combining his love for food with a commitment to healthcare. He believes his background will uniquely prepare him to address nutrition and diet questions as a future clinician.
Diving Into Research
While working in Dr. Chad Hancock’s lab, Meeks became interested in the meal glucose tolerance test (MGTT) being used in another research study in the lab. Unlike the standard oral glucose tolerance test (OGTT), which requires patients to drink a sugary solution, the MGTT uses food to assess how the body regulates blood sugar levels. Meeks’ curiosity was sparked by his wife’s unpleasant experience with the OGTT during pregnancy. “People don’t seem to enjoy this drink,” Meeks noted. “Maybe a meal would be more comfortable.”
Collaborating with a graduate student, Meeks designed a study aimed to explore the potential use of an MGTT for individuals wearing CGMS, enabling them to measure blood sugar responses without the need for in-lab or clinic visits. Participants completed both the MGTT and the OGTT on separate days in a lab setting. During each test, Meeks collected blood samples and continuous glucose monitor (CGM) readings to compare two-hour glucose responses between the meal and the drink and to assess how well the CGM data correlated with traditional blood glucose measurements.
“As an aspiring doctor, the ability to evaluate where someone is at metabolically with blood tests and glucose readings from a CGM will be crucial in helping them achieve their health goals,” Meeks shared. His research aims to determine whether the meal-based test correlates with the traditional OGTT, potentially offering a more practical and comfortable option for patients.
Meeks’ study included equal numbers of men and women between the ages of 18 and 30. In the first visit, participants underwent biometric scans, body composition tests, and a blood draw to assess insulin resistance. A CGM was also installed on their arms. On the second and third visits, participants completed either the meal or drink test. Blood glucose was measured through an IV, while the CGM continuously tracked interstitial glucose.
Preliminary findings show a promising correlation between the meal-based and traditional drink tests. Eager to share their findings, Meeks and his team presented their research at the American Physiology Summit in Baltimore. “This research has shown me the efficacy of new and emerging options to monitor and evaluate health, making it so much easier for patients, doctors, and researchers,” Meeks shared. “I hope that what we find will promote greater ease in research data collection to uncover greater mysteries and solutions to metabolic dysfunction.”
Throughout the research process, Meeks learned the value of patience and resilience. “Dr. Chad Hancock has continually been an example of positive, patient persistence when things aren’t going the way we expected them to,” he said.
Reflecting on the opportunity, Meeks expressed gratitude for the support he received. “This opportunity is one in a million for undergraduate research,” he shared, noting the funding he received from the College of Life Sciences to perform his research. “It’s not common at other schools like it is at BYU.”
More Than Medicine
Motivated by his faith, Meeks is deeply committed to improving the health and well-being of others. “I’m into the human connection,” he explained. “It inspires me to keep going and makes me want to keep interacting with people—both in research and in medicine.” For Meeks, his study is more than just data points and diagnostics—it’s a step toward making healthcare more human. It reflects the same purpose that first drew him to nutritional science: using food as a way to connect, care, and serve.
