News
Consumption of Omega-3s Linked to Lower Risk of Fatal Heart Disease
Blood levels of seafood and plant-based omega-3 fatty acids are associated with a lower risk of dying from heart attacks, according to a new epidemiological study, published today in JAMA Internal Medicine, led by Liana C. Del Gobbo, Ph.D., a postdoctoral research fellow in the division of cardiovascular medicine at Stanford University School of Medicine and senior author Dariush Mozaffarian, M.D., Dr.P.H., dean of the Friedman School of Nutrition Science and Policy at Tufts University in Boston.
Feinstein Faculty on Stage at the World Humanitarian Summit
The world is witnessing the highest level of human suffering resulting from conflict and disasters since World War II. The humanitarian “system” is not able to cope. The recent World Humanitarian Summit (WHS) was a once in a generation opportunity to change the way in which the world addresses humanitarian crises.
Dean Mozaffarian and Ed Saltzman Issue Giving Challenge
An alumni challenge has been issued! Dean Mozaffarian and Ed Saltzman wish to inspire Friedman alumni to participate in the Annual Fund by June 30, 2016, and have issued a challenge to reach 25% participation.
Agriculture, Nutrition, and Health Academy Week
Friedman researchers are participating in the 2016 Agriculture, Nutrition & Health (ANH) Academy Week. For five days, the global community of interdisciplinary researchers and research-users working at intersection of agriculture-food systems, health and nutrition convene in Ethiopia to learn, share, and strengthen collaborative partnerships with the goal of improving nutrition and health.
Famine in Somalia
A quarter million people died in the Somalia famine of 2011. It didn’t have to happen.
Nutrition Facts: The Back Story
Next time you’re in the supermarket checking out the nutrition facts panel on a product or entering what you ate for lunch into a fitness app, you can thank researchers at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts.
Understanding Genetically Engineered Crops
In a new report, a group of nationally eminent scientists say that genetically modified foods are safe to eat, but they also note that it has become increasingly difficult to distinguish between genetic engineering and conventional plant breeding and their impacts on health and the environment.
Students Inducted into Honos Civicus Society
Congratulations to Friedman's 2016 Honos Civicus Society inductees! We commend them for their dedication to public service and community engagement.
Healthy Scouts, Healthy Communities
For nearly 40 years The Friedman School has created leaders in nutrition, with a focus on building programs to affect real change toward healthier neighborhoods and communities. ChildObesity180 (CO180) is one of many successful initiatives grown out of Friedman's fertile ground. Bringing together the top leaders from business, academia, non-profits, and the scientific community, CO180 has proven that creating sustainable, scalable strategies to reduce and reverse childhood obesity can, and should, take an entire village.
Nutrition Innovations in Bangladesh
In the People’s Republic of Bangladesh, producing enough fruits and vegetables as well as storing fish in ways that are both affordable and safe pose many challenges. To tackle these problems, the Nutrition and Horticulture Innovation Labs have joined together to implement three unique aquaculture and horticulture technologies.