News
FDA Added Sugar Label Could Be Cost-Effective Way to Improve Health
Model estimates prevention of nearly 1 million cases of cardiometabolic disease, billions of dollars in savings in first 20 years of label’s use.
The Health-Care Cost of Weight Bias
Physician Fatima Cody Stanford tells a Tufts audience how bias about obesity and overweight is damaging patients
Reflections on My First Semester at the Friedman School
“Congratulations! You’ve been accepted to the Friedman School of Nutrition and Science Policy.”
Prescribing healthy food in Medicare/Medicaid is cost effective, could improve health outcomes
New study finds that health insurance coverage for healthy food could improve health, reduce healthcare costs, and be highly cost-effective after five years
Nutrients From Food, Not Supplements
Study also identifies association between excess calcium supplement intake and increased risk of death from cancer
The 2019 Alumni Award Recipients
It is with great pleasure that we announce the 2019 Friedman School Alumni Association Award winners.
Our recipients consistently exemplify the school's mission, make valuable contributions in their field, and reflect the Friedman School's outstanding alumni community. Selected annually from nominations submitted by faculty, staff, and alumni from around the world, these awards are the highest honors presented by the Alumni Association.
Sweet Success for Entrepreneurs
The 2019 Tufts Food and Entrepreneurship Competition ended in delicious fashion with the inventors of an oat cream desert winning both the audience choice award and the top prize!
Congressman McGovern to Give Friedman's 2019 Commencement Address
U.S. Representative Jim McGovern (D-Mass.) will address graduates of the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy as part of the commencement festivities on Sunday, May 19.
#OurTufts Features Student Nayla Bezares
“I grew up in Puerto Rico. More than 85 percent of food is imported there, a lot of what we eat is fried, and for the typical family, dinner always means white rice and beans and a big piece of meat. When I moved to Milwaukee after undergrad and became a chemical engineer making snack foods, I began noticing the food I was manufacturing was not the food I was eating or wanted my family to eat.
A Scientist and an Entrepreneur
When Silvia Berciano Benitez had the opportunity to join the Nutrition & Genomics Lab at the Jean Mayer USDA Human Nutrition Research Center on Aging (HNRCA) in 2016, she moved from her native country of Spain to Boston to pursue her research goals in the field of Personalized Nutrition.