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Food marketing can distort portion size perceptions
March 28, 2012 Think you know how many calories you get when you order a "low-fat" sub? Or how many ounces are in the soda you guzzle down at the movies? Whatever you think you know, you’re likely…
Harvard Gazette highlights groundbreaking HSPH research linking diet, overweight, and diabetes
Harvard School of Public Health faculty and other researchers across Harvard University have been at the forefront of efforts to understand and target the twin epidemics of obesity and diabetes. A March 7, 2012 Harvard Gazette article highlights…
Working healthy snacks into after-school programs
February 22, 2012 Nutritious snacks don’t have to bust budgets, Harvard School of Public Health (HSPH) researchers conclude in a new study that analyzed the cost of foods served in YMCA after-school programs in four U.S. cities. While…
Savor every bite with mindful eating
Eating more slowly and relishing each bite could help people eat less or eat healthier, according to Lilian Cheung, lecturer in the Department of Nutrition at Harvard School of Public Health. Cheung, who also is the editorial director…
Omega-3s tied to lower risk of irregular heartbeat
People with higher-than-average levels of omega-3 fatty acids in their blood may be roughly 30 percent less likely than those with the lowest levels to develop atrial fibrillation, according to new Harvard School of Public Health research. Atrial…
Dean's Distinguished Lecture: Design public health initiatives with users in mind
January 26, 2012 -- Whether drafting a plan to help patients make healthier food choices or designing an electronic medical records system, the more public health professionals know about the personal preferences of those who will use the end…
Confused about carbs? HSPH expert offers tips
Carbohydrates, a nutritional energy source found in many foods, are an important part of a healthy diet—as long as you stick to the good ones. But what constitutes a good or a bad carbohydrate is “the biggest lack-of-consensus…
Limiting protein or certain amino acids before surgery may reduce risk of surgical complications
For immediate release: Wednesday, January 25, 2012 Boston, MA — Limiting certain essential nutrients for several days before surgery—either protein or amino acids—may reduce the risk of serious surgical complications such as heart attack or stroke, according to…
A muffin makeover: Dispelling the low-fat-is-healthy myth
Low-Fat Approach to Eating Hasn’t Reduced Obesity or Made People Healthier New Recipes for Healthier Muffins Using Whole Grains, Healthy Fats For immediate release: Thursday, January 12, 2012 Boston, MA — Dozens of studies, many from Harvard School…
Can brown rice slow the spread of type 2 diabetes?
January 3, 2012 The worldwide spike in type 2 diabetes in recent decades has paralleled a shift in diets away from staple foods rich in whole grains to highly refined carbohydrates, such as white rice and refined flours.…
