Rachel Cheatham, PhD, is an Adjunct Assistant Professor at the Tufts Friedman School of Nutrition Science and Policy. She is Founder & CEO of Foodscape Group, a nutrition strategy consultancy designed to help businesses develop and market healthier foods based on global wellness trends and insights. She has been a commercial television producer, Director at the International Food Information Council, and Senior Vice President at Weber Shandwick, a global public relations firm.
Online Graduate Certificates
Erin Boyd, M.S. has over ten years of experience in emergency nutrition response covering policy, program management, monitoring and evaluation, coordination, and operational research. She has lived and worked in ten countries with NGOs, UNICEF and USAID. Erin provided technical guidance and staff management for nutrition surveillance projects and emergency nutrition interventions in Darfur and Ethiopia.
Adela Hruby, PhD, MPH, completed her public health and doctorate degrees at Tufts, specializing in epidemiology, after spending 10 years in various aspects of publishing and language translation. Nowadays, the responsible translation of science is one of her priorities. Adela recently completed a Research Fellowship at the Harvard School of Public Health, and has since joined the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University as a Scientist II.
Agriculture is the single largest user of land and water and, thus, has broad environmental impacts. Gains in yield productivity over the last five decades have met increasing demands without increasing agricultural area in the U.S., but environmental, economic and social costs have been considerable. In this first course of the series, the farm level primary costs and benefits will be analyzed, along with a profile of current conventional and alternative approaches to food production in the U.S.
Mark Fenton is a national public health, planning, and transportation consultant, an Adjunct Associate Professor at the Tufts University Friedman School of Nutrition Science and Policy, and former host of the "America's Walking" series on PBS television. He's author of numerous books including the best selling "Complete Guide to Walking for Health, Weight Loss, and Fitness" (Lyons Press, 2nd edition 2008).
This course will familiarize students with the terms and tools required to navigate the scientific literature and dissect the components of nutrition research articles. The course covers literature searches, study designs, anatomy of a research paper, and common statistical terms. Through “hands-on” exercises, including a literature review and case studies of how nutrition-related scientific evidence is translated in press releases and social media, students will gain the skills required to translate and communicate this body of knowledge responsibly.
This course provides an understanding of basic nutrition science, including the principles of diet planning and government standards; the biological functions of the macro- and micronutrients; energy balance, weight control, and physical activity; and the role of nutrition in chronic diseases, nutrition throughout the life cycle, and contemporary nutrition-related issues.
As the sedan cruises around a Massachusetts town, Mark Fenton juts his arm out of the passenger window like a zealous tourist, snapping seemingly random photos of crosswalks, traffic signs, rollerbladers, trash cans, jay walkers. The car comes to a stop, and Fenton sprints off, jogging down a bike trail to see what it connects to, what businesses are nearby, what drinking fountains and mile markers he can see.
Dan Hatfield is an Instructor in the Developing Healthy Communities Online Graduate Certificate program at the Friedman School and Senior Specialist, Engagement and Analytics, at ChildObesity180, an organization that develops, implements, evaluates, and scales high-impact obesity prevention initiatives nationwide. Dr. Hatfield completed a BA in English at Princeton University and an MS in Nutrition Communication and a PhD in Food Policy & Applied Nutrition, both at Tufts.
Kelly Kane, MS, RD, LDN, CNSC is the Director of Nutrition and Business Operations and Dietetic Internship Director at Tufts Medical Center and Assistant Professor in the Friedman School of Nutrition Science and Policy at Tufts University. She has been a Registered Dietitian for over 20 years where she has worked in the clinical setting providing medical nutrition therapy for acutely ill adults as well as educating patients on ways to improve their health with nutrition.