News
Study: Losing weight—and keeping it off—linked to cardiometabolic benefits
October 9, 2019
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
September 24, 2019
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
September 18, 2019
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
September 16, 2019
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
September 13, 2019
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
October 11, 2019
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
July 30, 2019
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
July 30, 2019
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. 
Eat Smarter, Eat Healthier
April 27, 2020
When it comes to losing weight or maintaining a healthy diet, many of us have chosen to go either low-calorie or low-fat. But recent research has started to upend nutrition science, reframing our notions of “healthy” eating, according to Dariush Mozaffarian, a cardiologist and Dean of the Friedman School of Nutrition Science and Policy at Tufts University. 
Not Enough Fish, Too Much Processed Meat
November 14, 2019
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