News
Spotlight on Developing Healthy Communities
Chandra Davis, a former student in the Developing Healthy Communities Online Graduate Certificate program, began her academic career by earning a BS in Biology from Tuskegee University. Nutrition would later become a guiding theme in her life, but back then, although she knew Tuskegee had a nutrition program, it wasn’t yet her main focus.
Feeding a Growing Population
U.S. land capacity for feeding people could expand with dietary changes
New model suggests that vegetarian diet with dairy products could feed the greatest number of people when compared to other diets
Work, Learn, Live: Online Programs
Online graduate certificate programs bring new students, new perspectives.
Healthy Fats and Improvement of Risk Factors for Type 2 Diabetes
Eating more healthy fats in place of either carbs or saturated fats improves risk factors for type 2 diabetes.
4th Annual Symposium on Agriculture to Nutrition in Nepal
The Feed the Future Innovation Lab for Nutrition has launched the 4th Annual Agriculture to Nutrition Scientific Symposium in Kathmandu, Nepal: "Minding the Gaps Along the Agriculture-to-Nutrition Pathway." This symposium is a platform to share research findings, program evaluations, and evidence-based policy initiatives on multi-sectoral approaches to improve the nutrition and health of people in Nepal.
Little to no association between butter consumption and chronic disease or total mortality
Butter consumption was only weakly associated with total mortality, not associated with cardiovascular disease, and slightly inversely associated (protective) with diabetes, according to a new epidemiological study which analyzed the association of butter consumption with chronic disease and all-cause mortality.
A Dietary Report Card for Americans
A study by Dariush Mozaffarian and members of his research team published recently in JAMA suggests that Americans are adding more whole grains, nuts and seeds to their diets and cutting back on sodas and sugary drinks, but it is partially dependent on income.
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.