The 10th annual Nutrition and Global Health Symposium focused on the challenges of building better global food systems to meet local needs.
Doctors are unequipped to have meaningful conversations with their patients about a leading cause of death in the U.S.—poor diet quality.
On fiftieth anniversary of landmark nutrition conference, experts look at past successes, future challenges
Researchers looked back on successes in food and nutrition policy over the past half century and ahead toward solutions for a healthier, more equitable, and more sustainable food system.
People who ate a daily half-serving of nuts (about a handful) instead of the same amount of refined grains, red meat, or dessert gained less weight over a 24-year study period than those who ate nuts less frequently.
When school districts cut lunch to 20 minutes or less to accommodate more instruction time, students' nutrition may suffer.
Frank Hu, chair of the Department of Nutrition, and co-authors including Gina McCarthy, director of C-CHANGE, looked at whether plant-based meat alternatives can be part of a healthy and sustainable diet.
Harvard T.H. Chan School of Public Health nutrition researchers Walter Willett and David Ludwig spoke to the Boston Globe Magazine for an August 25, 2019 article exploring current trends in healthy diet advice.
A diet that includes peanuts may help prevent age-related cognitive decline.
Children today are consuming far more sugar than their recommended daily limit—no added sugar for children under two and no more than about six teaspoons for kids up to age 18—mostly due to the omnipresence of sugar in…
People might have an easier time sticking to a healthy lifestyle and staying lean if they combine calorie restriction with other strategies like intermittent fasting, a low-carb diet, or the Mediterranean diet.