Topic: healthy eating

A tireless advocate for the science of healthy eating

The Boston Globe Magazine profiled Harvard School of Public Health (HSPH) nutrition expert Walter Willett in the cover story of its July 28, 2013 issue. Willett, Fredrick John Stare Professor of Epidemiology and Nutrition and chair of the Nutrition Department at HSPH,…

Harvard events highlight benefits of Mediterranean diet

Recent events at Harvard highlighted the benefits of the Mediterranean diet, capitalizing on growing interest after a recent study provided strong new evidence of the diet’s ability to reduce the risk of heart attack and stroke. An event held Wednesday, April 3…

Study finds Mediterranean diet reduces heart disease risk

Switching to a Mediterranean diet—rich in olive oil, nuts, beans, fish, fruits, vegetables, and wine in moderation—can help prevent about 30% of heart attacks, strokes, and deaths from heart disease in people at high risk compared with those eating a typical low-fat…

Mediterranean diet boosts women's physical, mental health

A Mediterranean diet—rich in fish, nuts, vegetables, and fruits—appears to reduce the chances of developing chronic disease later in life, according to new research from Harvard School of Public Health. Tracking the dietary habits of over 10,000 women beginning in late middle…

Boston teams with supermarkets to promote healthy beverages

A new partnership between the City of Boston and most of the city’s large supermarkets aims to help consumers choose healthier and less sugary beverages with a color-coded “Rethink Your Drink” campaign in stores and weekly circulars. Harvard School of Public Health’s…

Fiber

Fiber is a type of carbohydrate that the body can’t digest. Though most carbohydrates are broken down into sugar molecules, fiber cannot be broken down into sugar molecules, and instead it passes through the body undigested. Fiber helps regulate the body’s use…

Salt and Sodium

Salt and sodium: The facts Salt, also known as sodium chloride, is about 40 percent sodium and 60 percent chloride. It adds flavor to food and is also used as a preservative, binder, and stabilizer. The human body needs a very small…

Health Gains from Whole Grains

For millennia, the grains humans ate came straight from the stalk. That means they got a carbohydrate package rich in fiber, healthy fats, vitamins, minerals, plant enzymes, hormones, and hundreds of other phytochemicals. Even after we learned how to grind grain, we…

Walter Willett and the science of eating well

If you were asked to name one person who has changed how we eat and live, the best answer very likely would be Walter Willett, described in a recent feature story in the Boston Globe as “the world’s most influential nutritionist.” A…