A new take on Saturday morning waffles
Grab that waffle iron and bring your appetite! NICBC’s Michelle Severs serves up a nutritious twist to a Saturday morning staple,Continue Reading
Student e-newspaper of the Friedman School of Nutrition Science and Policy
Grab that waffle iron and bring your appetite! NICBC’s Michelle Severs serves up a nutritious twist to a Saturday morning staple,Continue Reading
From recipe testing to nutrition research, find out how one of our students spent her summer interning for Joy BauerContinue Reading
In this op-ed, Lindsay Gaesser makes the case for incorporating sustainability into the Dietary Guidelines for Americans.
Second-year NICBC student Olivia Japlon shares how her interest in the food and beverage industry led to her internship atContinue Reading
New research suggests increasing Vitamin D intake may help prevent type 1 diabetes. First-year NICBC student Leslie Johnson breaks downContinue Reading
“Food is the single strongest lever to optimize human health and environmental sustainability on Earth.” – EAT-Lancet Report, Food inContinue Reading
The school cafeteria is no stranger to food fights, and the most recent battle over the lunchroom menu revolves aroundContinue Reading
Adding more grains, beans, nuts, and seeds to one’s diet is shown to benefit health, but a few culinary tricksContinue Reading
A quick, healthy version of meatballs to add to your week-night dinner rotation. Meatballs have always been a favorite foodContinue Reading
Do you care about the guidance Americans receive on diet and nutrition? Do you want this guidance to provide recommendationsContinue Reading
Following up on her article last month about the leaked information regarding proposed changes to the ‘Public Charge’ rule toContinue Reading
Obesity rates in the U.S. military have been increasing for decades. Sam Jones interviews Daphne Warlamis, a recent UEP grad,Continue Reading
A growing movement of nutritionists, sustainability researchers, activists, and alternative foodies are calling edible insects the food group of theContinue Reading
You know it’s hard out here for a processed food. These days, most consumers want to know what’s in theirContinue Reading
The second annual Global Food+ Symposium was hosted at Tufts University’s Friedman School this year. Innovative research being conducted atContinue Reading