Friedman School of Nutrition Science and Policy in the Media

The Friedman School’s William Masters explains why meat prices are falling in the United States despite a general increase in overall grocery costs.

This story references and includes photos from the Culinary Medicine course created and offered by the Friedman School, in collaboration with Community Servings, to students across the Boston health sciences campus. Students are quoted, as well as course director Nadine Tassabehji, who is also identified with her TUSDM affiliation.

Distinguished Professor, Friedman School Dean Emeritus, and FIMI Director Dariush Mozaffarian, identified as a Tufts cardiologist and a nutrition researcher, explains that many whole grain products are “molecularly disassembled,” making their digestibility similar to refined grains, and how this may impact the gut microbiome.

The Friedman School’s Fang Fang Zhang discusses findings from her research on coffee, noting that researchers are still trying to pinpoint what makes coffee good for us.

Distinguished Professor, Friedman School Dean Emeritus, and FIMI Director Dariush Mozaffarian, identified as a Tufts cardiologist, calls out the “outdated science” of Nutri-Score, a color-coded nutrition labeling system, which is utilized by Yuka, a new app offering consumers insights into ingredients in foods and cosmetics. FIMI’s Food Compass is also noted.

The Friedman School’s Erin Hennessy, director of the Tufts ChildObesity180 program, highlights that many people do not have access to qualified professionals who can provide nutritional guidance.

Distinguished Professor, Friedman School Dean Emeritus, and FIMI Director Dariush Mozaffarian is quoted in this article exploring the marketing of superfoods, highlighting that “all fruits and vegetables are good” and that healthy diets are built on the consumption of a variety of whole foods.

Distinguished Professor, Friedman School Dean Emeritus, and FIMI Director Dariush Mozaffarian is quoted throughout this article on protein consumption, noting that the current obsession with protein is based in marketing and hype, not science.

Distinguished Professor, Friedman School Dean Emeritus, and FIMI Director Dariush Mozaffarian comments on several health benefits of walnuts.

Friedman School’s William Masters identifies factors driving up the cost of groceries and offers tips for saving money when shopping for food.

The Tufts Food and Nutrition Innovation Institute is among the institutions launching Yes/Boston, a World Economic Forum initiative to help create healthier cities.

Friedman School’s William Masters identifies factors driving up the cost of groceries and offers tips for saving money when shopping for food.