Healthy Communities and Behavior Change

Check Out Key Ingredients: A Friedman Alumni Podcast

Check Out Key Ingredients: A Friedman Alumni Podcast

Check out our podcast series featuring the voices and stories of Friedman School alumni. Key Ingredients: Food Science Insight will spotlight brief conversations with alumni of the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy, detailing how they are making a real-world impact after their time at the Friedman School. Episodes will run about 25 minutes long and will be released each month during the Spring 2022 Semester.  
How Office Cafeterias Could Help Save on Health Care Spending

How Office Cafeterias Could Help Save on Health Care Spending

A new study from Friedman School researchers finds workplace cafeterias that follow Federal Food Service Guidelines can improve worker health and save millions in health care dollars
White House Announces Historic Conference on Hunger, Nutrition, and Health

White House Announces Historic Conference on Hunger, Nutrition, and Health

A task force of leaders—including the dean of the Friedman School of Nutrition Science and Policy—is preparing to bring together stakeholders and storytellers to inform this critical work
A Workshop on Food Access at Dollar Stores

A Workshop on Food Access at Dollar Stores

The Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University will host a Workshop on Food Access at Dollar Stores (FADS) and its Implications for Public Health on June 3rd and 4th, 2022.
Local Plates, Global Minds: Challenges and Successes in Local Food Procurement

Local Plates, Global Minds: Challenges and Successes in Local Food Procurement

The Local Plates, Global Minds team, based at the Friedman School, has spent nearly three years working with the Boston Public School community to assess if changes in food procurement improve the nutritional quality and environmental sustainability of menus, and to learn about the trials and successes of increasing local food procurement for school lunches. Here, members of the research team, Rachel Kinney and Alexandra Stern, provide an overview of the project's context, challenges and outcomes. 
Ultraprocessed Foods Now Comprise 2/3 of Calories in Children and Teen Diets

Ultraprocessed Foods Now Comprise 2/3 of Calories in Children and Teen Diets

New study in JAMA also found kids and teens eat less unprocessed and minimally processed foods
Kurt Hager Receives Horowitz Foundation Grant Award

Kurt Hager Receives Horowitz Foundation Grant Award

The Horowitz Foundation for Social Policy has selected 25 scholars to receive grants for research in the social sciences. Kurt Hager, a PhD student in our Food and Nutrition Policy and Programs program, will research the cost-effectiveness of expanding medically tailored meal coverage for individuals with Diet-Sensitive disease. 
ASN 2021 - Nutrition Online

ASN 2021 - Nutrition Online

This year's ASN meeting is all-virtual, but there are plenty of opportunities to participate in live events throughout the week. The Friedman School and the Jean Mayer Human Nutrition Research Center on Aging (JMHNRCA) are representing Tufts University with panels, posters, and plenty of awards for their outstanding work. We've pulled out some highlights for the week, but remember to check out the full schedule for all sessions and events.
Congrats to Our 2021 Faculty Award Winners

Congrats to Our 2021 Faculty Award Winners

We are delighted to announce the new winners of the Friedman School’s two annual faculty awards.  We wish to thank the students, faculty and staff who provided thoughtful nominations, and to also thank the committees who reviewed nominations and made the difficult choice of selecting only one winner for each of our two faculty awards.
20 Years of the American Diet: Dark Clouds, Silver Linings

20 Years of the American Diet: Dark Clouds, Silver Linings

"We found that foods eaten from fast-food or fast-casual restaurants offered the worst nutrition – 85% of foods eaten by children at these establishments, and 70% by adults, were of poor quality. At full-service restaurants and work-site cafeterias, about half the foods eaten were of poor quality. At grocery stores, we found some improvement from 2003 to 2018. The percentage of poor-quality foods eaten from grocery stores dropped from 40% to 33% for adults, and 53% to 45% for children."