Jerold R. Mande is Professor of the Practice, Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy, and a Senior Fellow, Jonathan M. Tisch College of Civic Life, Tufts University. Mande joined the Tufts faculty in May 2017.
Food Policy & Applied Nutrition
Why do we throw away so much perfectly good food?
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.
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.
Kate Schneider is pursuing a PhD in Food Policy and Applied Nutrition. Her research interests are focused on understanding drivers of nutrition outcomes particularly for women and children to inform food, safety net, and agricultural policies and development interventions. Among these, a central question is how rural farming families in developing countries make food choices in response to prices, policies, the food environment, household production, and budget constraints.
Higher risk of all-cause and cardiometabolic mortality, particularly related to diabetes, found among federal food-purchasing assistance program participants compared to nonparticipants
Norbert Wilson is a Professor of Food Policy in the Friedman School of Nutrition Science and Policy. His research centers on food choice, especially among individuals living with low incomes, and food waste. Norbert uses “nudges,” based on behavioral economics, to encourage selection of targeted (healthier) products at food pantries. Concerning food waste, Norbert uses experimental economics to explore how date labels influence future food waste. Additionally, he has worked on food safety and quality issues in international trade and domestic food systems.
The first global analysis of complementary foods marketed in lower-income countries highlights the need for basic quality assurance services to improve nutritional consistency and reduce childhood malnutrition.