A study led by Harvard T.H. Chan School of Public Health researchers which linked a variety of healthy eating patterns with reduced risk of premature death was recognized by the American Heart Association (AHA) as one of 2023’s top advances in cardiovascular disease research. Published in JAMA Internal Medicine, the study found that participants who … Continue reading “AHA recognizes healthy eating pattern study in top cardiovascular disease research advances for 2023”
Based in the Department of Nutrition, the new Center will serve as hub for scientific research and promote rigorous, evidence-based approaches to the practice of mindfulness. The Thich Nhat Hanh Center for Mindfulness in Public Health will launch April 26 at the Harvard T.H. Chan School of Public Health. The Center was created with a $25 … Continue reading “Thich Nhat Hanh Center for Mindfulness Launched”
Severe acute malnutrition—a condition often caused by acute food shortage or infection—affects at least 50 million children each year, most under the age of 2. Although many with this life-threatening condition can be treated in outpatient health centers, only 1 in 10 children in need receive treatment each year. The current model of care is … Continue reading “Testing a new approach to treat severe acute malnutrition”
During development of the 2015–2020 Dietary Guidelines for Americans (DGA), scientists on its advisory committee tried unsuccessfully to add a focus on sustainability. The committee member who spearheaded the effort, Miriam Nelson, professor emerita at the Friedman School of Nutrition Science and Policy at Tufts University, recently spoke at Harvard T.H. Chan School of Public Health about the … Continue reading “Dietary Guidelines and Sustainability: Politics, Policies, and Practice”
Dr. Josiemer Mattei, Donald and Sue Pritzker Associate Professor of Nutrition in the Department of Nutrition at the Harvard T.H. Chan School of Public Health, has been selected to participate in the Robert Wood Johnson Foundation’s Culture of Health Leaders program. Designed for people from all fields—from technology and business to architecture and urban planning—Culture … Continue reading “Dr. Josiemer Mattei selected as Culture of Health Leader”
Frank Hu, Fredrick J. Stare Professor of Nutrition and Epidemiology, and Walter Willett, Professor of Epidemiology and Nutrition, were among the three Harvard T.H. Chan School of Public Health faculty members whose papers are cited most often by their peers around the world. Albert Hofman, Stephen B. Kay Family Professor of Public Health and Clinical Epidemiology, … Continue reading “Hu and Willett among three most highly-cited Harvard Chan faculty members”
On October 29, 2018, hear from Dr. Pekka Puska as he delivers the Department of Nutrition’s 14th Annual Stare-Hegsted Lecture: Heart Health Story of North Karelia and Finland: Implications for Global Cardiovascular Disease Prevention and Policy Dr. Pekka Puska, MD, PhD, MPolSc, is a Professor, Finnish Physician, and Member of Parliament. He formerly held the … Continue reading “Dr. Pekka Puska to share Finland’s heart health “story””
One year after Hurricane Maria devastated Puerto Rico, a large observational study will document the development of cardiovascular and other chronic diseases among the island’s adult population. When compared to the general U.S. population and residents of other Hispanic/Latino heritage, multiple studies have found that Puerto Ricans living in the mainland U.S. have a high … Continue reading “Researching chronic disease in the aftermath of a hurricane”
Five students in the Department of Nutrition will receive their doctorate degrees during this year’s Convocation and Commencement ceremonies. Bright, hardworking, and dedicated to improving public health worldwide, these individuals worked hard to achieve their academic goals, and their Harvard degrees are well-earned. The Department of Nutrition congratulates these graduates for all of their hard work, determination, … Continue reading “Spotlight on 2018 graduates”
Sharing, collaborating, and co-creating were the unmistakable themes at last week’s Teaching Kitchen Collaborative Research Day, where a mix of over 100 physicians, healthcare professionals, students, and researchers gathered to learn about, and discuss experiences related to “teaching kitchens,” and their potential to impact the behaviors, health outcomes, quality of life, and costs of care … Continue reading “For teaching kitchens, a day of sharing and collaboration”
