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Caitlin Matthews, N17, is only a few days away from the culminating moment in her graduate career: After three years of study in the Friedman School’s Agriculture, Food and Environment Program, and the Urban and Environmental Planning program at Tufts, she will be presenting her thesis on Friday, April 14th. Only three days later, she will be running in the Boston Marathon.
Changing the Food System
Danielle Nierenberg, N01, founder of Food Tank, forges unlikely alliances in an effort to feed the world. She brings her cause to Tufts on April 1.
Dietary Factors and Deaths From Disease
Dietary factors associated with substantial proportion of deaths from heart disease, stroke, and disease.
Friedman Faculty Receive National Scientific Achievement Awards
American Society for Nutrition Announces Recipients of National Scientific Achievement Awards: Top researchers, clinicians and educators will be recognized for their outstanding contributions at ASN’s Scientific Sessions at Experimental Biology 2017.
The Gershoff-Simonian Prize
The Stanley N. Gershoff, Simon J. and Arpi A. Simonian Prize for Research Excellence in Nutrition Science and Policy at the Friedman School.
The Latest Research on Soy and Cancer
Consuming foods rich in isoflavones, found in soy, is associated with reduced mortality in women with hormone-receptor-negative breast cancer and women not treated with endocrine therapy
Covering The Cost of Health
Food subsidies and taxes significantly improve dietary choices: Interventions that alter food prices can improve people’s diets, leading to more healthy choices and fewer unhealthy choices.
Could community-based “Change Clubs” improve heart health in black women?
Using the African American Collaborative Obesity Research Network (AACORN) model focused on engaging community members in the planning and implementation of interventions, the researchers collaborated with four local churches in predominately Black/African American Boston neighborhoods, and worked with participants to identify and address health concerns in their respective communities.
Eating whole grains led to modest improvements in gut microbiota and immune response
BOSTON (Feb. 8, 2017)—In a clinical trial, adults who consumed a diet rich in whole grains rather than refined grains had modest improvements in healthy gut microbiota and certain immune responses. The research was conducted in tandem with a study that looked at the effects of a whole-grain diet on energy metabolism. Both studies are published online today in the American Journal of Clinical Nutrition.