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Friedman Faculty - Dwyer
Johanna T Dwyer
Adjunct Professor, Friedman School of Nutrition Science and Policy
  • Director, Frances Stern Nutrition Center
  • Professor, Medicine and Community Health, Tufts University School of Medicine
Senior Scientist, Nutritional Epidemiology Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging
Education:
  • D.Sc., Harvard School of Public Health
  • Registered Dietitian
Contact Information
Phone: 
(617) 636-5273
Fax: 
(617) 636-8325
Email: 
jdwyer1@tuftsmedicalcenter.org
Research
General Research: 

Flavonoids in food and supplements and chronic disease risk; nutrition and quality of life; nutritional risk factors in hemodialysis and kidney disease; and cardiovascular disease prevention; efficacy and use of dietary supplements

Professional Affiliations

Member, Institute of Medicine, National Academy of Sciences; Member, Board of Trustees, International Life Sciences Institute, North America

Select Recent Publications
Johnson MA, Dwyer JT, Jensen GL, Miller JW, Speakman JR, {Starke-Reed} P, et al. Challenges and new opportunities for clinical nutrition interventions in the aged. The Journal of Nutrition. 2011;141:535-41. Abstract
Bailey RL, Gahche JJ, Lentino CV, Dwyer JT, Engel JS, Thomas PR, et al. Dietary supplement use in the United States, 2003-2006. The Journal of Nutrition. 2011;141:261-6. Abstract
Bailey RL, Fulgoni, Victor L 3r, Keast DR, Dwyer JT. Dietary supplement use is associated with higher intakes of minerals from food sources. The American Journal of Clinical Nutrition. 2011;94:1376-81. Abstract
Wong JB, Coates PM, Russell RM, Dwyer JT, Schuttinga JA, Bowman BA, et al. Economic analysis of nutrition interventions for chronic disease prevention: methods, research, and policy. Nutrition Reviews. 2011;69:533-49. Abstract
Andrich DE, Filion {M, Woods MN, Dwyer JT, Gorbach SL, Goldin BR, et al. Relationship between essential amino acids and muscle mass, independent of habitual diets, in pre- and post-menopausal US women. International Journal of Food Sciences and Nutrition. 2011;62:719-24. Abstract
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