Nutrition: From Cell
to Society

Since 1981, the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University has been dedicated to improving the nutritional well-being of people worldwide. Faculty at the school include biomedical scientists, economists, epidemiologists, nutritionists, physicians, political scientists and psychologists who focus on a myriad of issues with the common thread of nutrition and its role in fostering the growth and development of human populations.

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Image of Nepal with site of earthquake indicated
Lessons From Nepal

"In the aftermath of the devastating earthquake, what’s really needed is targeted long-term development assistance, says Patrick Webb, the McFarlane Professor at the Friedman School, director of the Feed the Future Nutrition Innovation Lab’s program in Asia and former chief of nutrition for the UN World Food Programme." - Read the full interview by Julie Flaherty with Patrick Webb on Tufts Now

New Research: Healthy Options for Kids
New Research: Healthy Options for Kids

New research from ChildObesity180 is first of its kind to look at ordering patterns and sales data following healthy menu changes. Contrary to popular belief, more healthy kids’ meals were ordered after a regional restaurant chain added more healthy options to its kids’ menu and removed soda and fries, researchers reported in the journal Obesity. Including more healthy options on the menu didn’t hurt overall restaurant revenue, and may have even supported growth. Read more.

Tufts Nutrition Magazine is Now Online
Tufts Nutrition Magazine: Now Online

Tufts Nutrition Magazine brings you a wide range of stories to keep you connected with the Friedman School and the Jean Mayer USDA Human Nutrition Research Center on Aging. Now you can visit them online for even more up to date news about current research, fascinating articles, events, awards and much more. 

Unlocking Food Combinations
Unlocking Food Combinations

Results published in the The American Journal of Clinical Nutrition show making small, consistent changes to the types of protein- and carbohydrate-rich foods we eat may have a big impact on long-term weight gain. “There is mounting scientific evidence that diets including less low-quality carbohydrates and higher in protein-rich foods may be more efficient for weight loss,” said first author Jessica Smith, Ph.D. Friedman's Dean Dariush Mozaffarian, M.D., Dr.P.H. is the senior author of the study. Read more at Tufts Now

toxic crops
Friedman's Global Impact

The Feed the Future Nutrition Innovation Lab at the Friedman School, along with USAID, are spearheading a multiyear study in Nepal and Uganda that aims to track aflatoxins in the food supply and examine their effects on the health of pregnant mothers and newborns. “Some would argue that these are the most dangerous naturally occurring toxins in our environment,” says Friedman professor Patrick Webb, “They are incredibly carcinogenic." Read more in Tufts Nutrition Magazine

Recent Videos

Tufts Talks Obesity: From Cell to Society Part One from Tufts Friedman School on Vimeo.

Our inaugural Tufts Talks Symposium featured presentations and a panel discussion with leading Tufts faculty and scientists speaking about US and global obesity prevention efforts across the lifespan and current advances in nutrition science and policy. View More

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