News

The Next Half-Century of Food

The Next Half-Century of Food

On the anniversary of a landmark White House conference, experts raise critical issues that affect nutrition for all of us
Study: Losing weight—and keeping it off—linked to cardiometabolic benefits

Study: Losing weight—and keeping it off—linked to cardiometabolic benefits

Maintaining weight loss is associated with more favorable heart disease, stroke, and diabetes risk factors compared to regaining weight after three years
‘Report card’ on diet trends: low-quality carbs account for 42 percent of a day’s calories

‘Report card’ on diet trends: low-quality carbs account for 42 percent of a day’s calories

Older people, those with lower income, and those with less education face greater hurdles
Microbiome may be involved in mechanisms related to muscle strength in older adults

Microbiome may be involved in mechanisms related to muscle strength in older adults

Study identifies differences in gut microbiome composition in physically high-functioning vs low-functioning older adults, successfully transfers some of these effects into mice
Another Way to Eat Local

Another Way to Eat Local

Want a win for the environment, your community, and your health? Show local fisheries some love, says Friedman School alum Kyle Foley
Researchers Discover Widespread Flaw in Global Childhood Development Data

Researchers Discover Widespread Flaw in Global Childhood Development Data

A formula to address the error reveals new insights on children’s growth in the world's poorest countries
Our Food Is Killing Too Many of Us: NYT Op Ed

Our Food Is Killing Too Many of Us: NYT Op Ed

Friedman School Dean Dariush Mozaffarian, and Former US Secretary of Agriculture Dan Glickman co-wrote an op-ed recently published in the New York Times. Addressing rising healthcare costs and an increase in cardiovascular disease in the US, they propose taking a long overdue look at America's dietary habits. The op-ed also includes numerous nutrition policy proposals, and examples of recent successes. 
Benefits of a US salt reduction strategy to US food industry

Benefits of a US salt reduction strategy to US food industry

July 24, 2019— New research, published in The Milbank Quarterly, highlights the potential health and economic impact of the United States (US) Food and Drug Administration's (FDA) proposed voluntary salt policy on workers in the US food industry. Excess salt consumption is associated with higher risk of cardiovascular disease (CVD). Globally, more than 1.5 million CVD related deaths every year can be attributed to excess dietary salt intake.
2019 Staff Recognition Award

2019 Staff Recognition Award

Daniel Schultz has been chosen as the inaugural recipient of the Friedman School Staff Recognition Annual Award. This award was designed to recognize a staff member who demonstrates exceptional contributions to the School, extraordinary service, dedication, a commitment to excellence, and/or actions beyond the standard expectations of their role. The committee is pleased to announce that 17 staff members were nominated by fellow members of the Friedman School community, including by faculty, staff, and students.
Not Enough Fish, Too Much Processed Meat

Not Enough Fish, Too Much Processed Meat

A new analysis published in the Journal of the Academy of Nutrition and Dietetics indicates that US adults eat as much processed meat and as little fish as they did 18 years ago, despite public health guidelines to the contrary