Tufts University
Friedman School of Nutrition Science and Policy
150 Harrison Avenue
Boston, MA 02111
The long-term objective of this project is to enhance scientific knowledge on the physiological benefits of increased vitamin K consumption in order to develop more precise vitamin K intake recommendations.
An estimated 55 million people worldwide live with dementia, a number that’s expected to rise as the global population ages. To find treatments that can slow or stop the disease, scientists need to better understand the factors that can cause dementia.
The $8.23 million NIH grant will support an innovative personalized health study to predict individual responses to food and dietary patterns
Three Tufts experts share their research into microbes and fermented foods and offer new insight into sourdough’s distinct taste
Low levels of circulating vitamin K are linked to increased risk of mobility limitation and disability in older adults, identifying a new factor to consider for maintaining mobility and independence in older age.
A nutrition scientist, she led the Human Nutrition Research Center on Aging at Tufts.
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.
Three students in Friedman's Biochemical and Molecular Nutrition graduate program, as well as three HNRCA-affiliated Friedman professors received honors at this year's Experimental Biology meeting.
