The goals of the Nutrition Innovation Lab are to generate empirical evidence on the effectiveness of integrated interventions targeting nutrition outcomes in vulnerable populations such as women, infants and young children and to generate human and institutional capacity at local and national levels to identify problems, apply appropriate research tools, assess intervention options, implement best practices, and document impact.
Agriculture, Food, and the Environment
Will Masters is a Professor in the Friedman School, with a secondary appointment in Tufts University's Department of Economics. His research uses economic methods to inform and improve the food system, especially in developing countries.
Diane McKay is the program director for Friedman's Online Graduate Certificate Programs. A scientist in the Antioxidants Laboratory at the JMHNRCA, McKay holds a PhD in Human Nutrition, and currently is researching antioxidant-rich foods and formulas on oxidative stress and clinical outcomes as well as effects of multivitamin supplementation.
"We started to notice we had a huge population whose needs weren't being met by this program because the materials weren't available in other languages. We had a hard time communicating with customers, so we wrote a grant..."
Carrie DeWitt, MS Candidate, will be entering the Agriculture, Food, and Environment program this fall. Currently the Market Manager for Ann Arbor Farmer's Markets, Carrie was instrumental in streamlining access to Michigan's Double Up Food Bucks program for Ann Arbor's multilingual population.
"It's an illustration of the critical overlap between agricultural policy, and what these federal programs mean for farmers and ranchers."
Alyssa Charney, MS/MPH 2015, completed her degree in the Agriculture, Food, and Environment program this spring. Last summer and fall she interned at the National Sustainable Agriculture Coalition in Washington D.C., where she worked on the 2015 Farmers' Guide to the Conservation Stewardship Program (CSP).