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.

Read more about our mission

The Friedman School- Past, Present, and Future
The Friedman School- Past, Present, and Future

Please mark your calendars for this very special opening year school event, bringing together each of the Friedman School leaders from its inception in 1981 to the present. Each will provide a series of personal reflections and stories on the School, from its origins, its early days, its growth and progress, and its current and future potential. Find out more. 

Shifting America's Diet
Shifting America's Diet

Factions continue to duke it out over what the nation’s dietary guidelines should be, but the scientists have had their say: less meat, less sugar, and please, eat your veggies. Read more in the latest issue of Tufts Nutrition Magazine. 

Tufts Health and Nutrition Newsletter Illustration
The Latest News in Nutrition

The Tufts Health & Nutrition Letter provides its readers with honest, reliable, scientifically authoritative health and nutrition advice that can provide direct and often immediate effects on their health. The content of our newsletter is based substantially from the research and expertise of Friedman School faculty from the areas of clinical nutrition, social and public policy, and bio-medicine.  

Beverage Consumption Study
Uncovering Global Beverage Consumption Trends

A study several years in the making led by Friedman's Gitanjali Singh, MPH, PhD, takes a close look at global beverage consumption patterns of sugar-sweetened beverages, fruit juices and milk. These findings, published recently in PLOS ONE, will inform future research on beverage health impacts and nutrition policy development. Read more at Tufts Now.
 

Image of nutrition label illustrating total fat guidelines
Lifting Restrictions on Total Fat

Within the latest Dietary Guidelines Advisory Committee report, a quiet revolution in the way we think about dietary fat is afoot. For the first time since 1980, the DGAC did not propose restricting total fat consumption in its technical report, released in February. According to the current dietary guidelines, only up to 35% of daily calories should come from fat. Read more on Tufts Now

Recent Videos

Ever wonder why we have cravings? Friedman Professor Dr. Susan Roberts, senior scientist and director of the HNRCA Energy Metabolism Laboratory explains.

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