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News & Features

Jan 29
2015

What's So Great About Yogurt?

Tufts scientists are investigating possible benefits that range from weight control to mental fitness

Americans of a certain age might remember a series of yogurt commercials that aired in the mid-1970s. “In Soviet Georgia, where they eat a lot of yogurt, a lot of people live past 100,” a deep voice intoned over images of elderly peasants enjoying yogurt. The campaign, which became legendary in the advertising world, helped turn around the fortunes of Dannon in the United States and establish yogurt as a “health food” in the national consciousness.

Jan 5
2015

The Real Problem with Eating Out

Study finds fast-food portion sizes and nutritional content haven’t changed much in 17 years, but that doesn’t mean such fare is healthful

Dining out was once reserved for the wealthy or a special occasion. Not anymore. Now more than a third of the food Americans eat is made up of so-called “away-from-home” foods, which include both restaurant food and pre-packaged or prepared foods purchased at supermarkets. And about 40 percent of that comes from fast-food restaurants serving the likes of cheeseburgers and French fries.

Nov 24
2014

Waste Not

Americans toss out tons of food every year, but paying attention to what we cook can help reduce those losses

Americans waste about 35 million tons of food every year—enough, by some estimates, to fill the Rose Bowl every day. Discarding food squanders natural resources and hurts the environment, as rotting food in landfills is a significant source of methane, a potent greenhouse gas. It squanders money, too. An average family of four throws out between $1,500 and $2,400 worth of food annually.

Nov 5
2014

Organic Nation

Melissa Bailey oversees the standards that shape a burgeoning $35 billion industry

Melissa Bailey has been director of the standards division for the National Organic Program at the U.S. Department of Agriculture since 2010. She helps the USDA develop the rules for how all sorts of agricultural products—from cotton fibers to chicken wings—become certified as organic.

Recent News Releases

Aug 13
2013

Mediterranean Diet Counteracts a Genetic Risk of Stroke, Study Reports

BOSTON (August 13, 2013, 10 am EDT) -- A gene variant strongly associated with development of type 2 diabetes appears to interact with a Mediterranean diet pattern to prevent stroke, report researchers from the Jean Mayer USDA Human Nutrition Research Center on Aging (USDA HNRCA) at Tufts University and from the CIBER Fisiopatología de la Obesidad y Nutriciόn in Spain.

Jun 26
2013

New Data Support Community-Wide Approach to Addressing Child Obesity

BOSTON (June 26, 2013)— Community wide interventions hold promise as an effective approach to reducing childhood obesity rates according to new research from the Friedman School of Nutrition Science and Policy at Tufts University and Tufts University School of Medicine.  An analysis of data from the first two school years (20 calendar months) of the Shape Up Somerville: Eat Smart Play Hard™ intervention showed that schoolchildren in Somerville, Massachusetts gained less weight and were less likely to be obese or overweight than schoolchildren in two similar control communit

May 13
2013

Independent and Small-Chain Restaurant Meals Exceed Recommended Daily Calorie Needs

 BOSTON, MA (May 13, 2013, 4pm EDT) – As the restaurant industry prepares to implement new rules requiring chains with 20 or more locations to post calorie content information, the results of a new study suggest that it would be beneficial to public health for all restaurants to provide consumers with the nutritional content of their products.  Researchers at the Jean Mayer USDA Human Nutrition Research Center on Aging (HNRCA) at Tufts University analyzed meals from independent and small- chain restaurants, which account for approximately 50% of the nation’s res