The Friedman School pursues cutting-edge research and education from cell to society, including in molecular nutrition, human metabolism, population studies, clinical trials, nutrition interventions and behavior change, communication, food systems and sustainability, global food insecurity, humanitarian crises, and food economics and policy.
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
Low levels of circulating vitamin K are linked to increased risk of mobility limitation and disability in older adults, identifying a new factor to consider for maintaining mobility and independence in older age.
“I'm sure the folks at Amazon are thinking of creative ways of using Amazon Prime to identify customers and to pull all the data that they know about them to make sure that they offer the products that I want when I want," says Norbert Wilson, a professor at Tufts School of Nutrition. “I wonder if that automation will reach all people equally and successfully.”
Sara C. Folta, PhD has been chosen as the inaugural recipient of the Friedman School's Outstanding Faculty Member of the Year Award! The award is given to a faculty member who has made outstanding contributions to the Friedman School in teaching, research, or public impact.
The meeting, to be held June 8-11, 2019 at the Baltimore Convention Center, will feature new research findings and panel discussions addressing hot topics in nutrition science, clinical practice and policy.
A new modeling study estimates the number, proportion, and type of specific cancers associated with the under or overconsumption of foods and sugar-sweetened beverages among American adults. The analysis is one of the few to focus on the modifiable risk factors for cancer connected to food intake in the United States.