An Expanded Model for Mindful Eating for Health Promotion and Sustainability: Issues and Challenges for Dietetics Practice.
Fung TT, Long MW, Hung P, Cheung LW.
J Acad Nutr Diet. 2016 07. 116(7):1081-6. PMID: 27130588
Director of Mindfulness Research and Practice in the Department of Nutrition
Nutrition
Harvard T.H. Chan School of Public Health
Dr. Lilian Cheung is Lecturer, Director of Health Promotion and Communication, as well as Director of Mindfulness Research and Practice at the Harvard T.H. Chan School of Public Health's Department of Nutrition. She is the Editorial Director of The Nutrition Source, the school's nutrition website for health professionals, media and consumers. She also serves as co-editorial director of the Obesity Prevention Source, a website providing science based information for policy changes at the community level, as well as the Asian Diabetes Prevention Initiative, a website providing research-based evidence for policy makers and public with the goal of reversing the spread of type 2 diabetes in Asia. Her work focuses on the translation of science-based recommendations into public health communications and programs, to promote healthy lifestyles for chronic disease prevention and control.
She is the co-Principal Investigator and co-author of Eat Well and Keep Moving (2001, 2nd edition 2007, 3rd edition 2015), a globally disseminated school-based nutrition and physical activity program for upper elementary school children. She is a collaborator at the Harvard Prevention Research Center on Nutrition and Physical Activity.
Other work includes her role as co-editor of Child Health, Nutrition and Physical Activity (1995) with the late Surgeon General Dr. Julius Richmond, and co-author of Be Healthy! It's A Girl Thing: Food, Fitness and Feeling Great! (2003, 2nd edition 2010), a book written for adolescent girls. Her latest book Savor: Mindful Eating, Mindful Life (2010, 2011) co-authored with Zen master, Thich Nhat Hanh, is in 17 languages.
M.S., 1975, Nutrition
Harvard School of Public Health
D.Sc., 1978, Nutrition
Harvard School of Public Health
Fung TT, Long MW, Hung P, Cheung LW.
J Acad Nutr Diet. 2016 07. 116(7):1081-6. PMID: 27130588
Criss S, Cheung L, Giles C, Gortmaker S, Viswanath K, Kwass JA, Davison K.
Int J Environ Res Public Health. 2016 Apr 05. 13(4):403. PMID: 27058549
Leung CW, Blumenthal SJ, Hoffnagle EE, Jensen HH, Foerster SB, Nestle M, Cheung LW, Mozaffarian D, Willett WC.
Pediatrics. 2013 Mar. 131(3):463-72. PMID: 23439902
Long MW, Leung CW, Cheung LW, Blumenthal SJ, Willett WC.
Public Health Nutr. 2014 Jan. 17(1):219-24. PMID: 23218178
Nelson TF, Gortmaker SL, Subramanian SV, Cheung L, Wechsler H.
Am J Health Behav. 2007 Jul-Aug. 31(4):363-73. PMID: 17511571
Austin SB, Fung T, Cohen-Bearak A, Wardle K, Cheung LW.
Prev Chronic Dis. 2006 Apr. 3(2):A35. PMID: 16539776
Potatoes may be reclassified from a vegetable to a grain in the federal government’s Dietary Guidelines for Americans 2025–2030 because of the way their nutrient profile differs from that of other vegetables.
A growing body of research suggests that taking the time to savor meals rather than gulping them down on the go can improve health and well-being and promote a healthier relationship to food.
“Mindful eating”—the practice of taking time to consciously experience, enjoy, and express gratitude for a meal—offers myriad health benefits, according to Harvard Chan School’s Lilian Cheung.
Two dozen social media influencers who post regularly on mental health—with a combined audience of 20 million—have been able to connect with Harvard Chan faculty and experts on effective communication as part of the Harvard Chan School Creators…
The Thich Nhat Hanh Center for Mindfulness in Public Health will launch April 26 at the Harvard Chan School. The Center’s mission is to empower people around the globe to live with purpose, equanimity, and joy through the…