Food and Nutrition

Mason Dining launches kosher program at Southside

Janelle Applewhite — Fri, 07 Jul 2023 19:05:52 +0000

Mason Dining launches kosher program at Southside Janelle Applewhite Fri, 07/07/2023 - 15:05

Mason Dining has worked closely with Mason Hillel and the Chabad at Mason to provide students, faculty, and staff with an eclectic mix of kosher cuisine at Southside Dining Hall, enabling Jewish students to easily follow kosher dietary rules.

Bracha and Rabbi Ezra Wierner of Chabad at Mason with Char Bar owner Michael Chelst at the opening of Mason Mensch. Photo by Sofia Vetrova

The station, known as Mason Mensch, launched in January and serves kosher dinners Sundays through Thursdays on a first-come, first-served basis.

Rabbi Daniel Novick from Mason Hillel says his team is grateful to their Mason colleagues for years of partnership that helped get them to this point. “We are not only excited about what this means for our Jewish community now, but how this will help our efforts to make Mason an attractive destination for Jewish students for years to come.”

Char Bar, a well-known kosher establishment in downtown Washington, D.C., is providing a selection of brisket tacos, hot honey chicken, burgers, kabobs, sandwiches, and more. Production and service will be overseen by a mashgiach—an expert kosher supervisor—to ensure the highest standards are followed.

This addition to the dining program has been in the works for years and aligns with the university’s overall mission of inclusion. Mason Dining is thrilled to be able to bring the Mason community food that is both delicious and respectful of kosher rules.

“With such a diverse campus and requests for foods that fit into a kosher lifestyle, we are very excited to bring this innovative and inclusive concept to fruition at Mason,” says Pascal Petter, executive director of Mason’s Auxiliary Services.

“There’s a Jewish expression, ‘May we go from strength to strength!’” says Rabbi Ezra Wiemer, co-director of Chabad at Mason. “This is a huge milestone for the Jewish community, and we are thankful to the Mason administration for their true commitment to inclusion.”

Learn more about dining options at Mason

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Future 50 Foods stations help Mason students eat sustainably and nutritiously

Lauren Reuscher — Thu, 22 Jun 2023 15:55:06 +0000

Future 50 Foods stations help Mason students eat sustainably and nutritiously Lauren Reuscher Thu, 06/22/2023 - 11:55

Update: July 11, 2023 – Mason Dining, powered by Sodexo, Inc. has been awarded Food Management Magazine’s 2023 Best Concept Award – Best Station Concept for the dining program’s original concept, Future 50 Foods, at Southside and Ike’s Dining Halls.

When diners came to lunch at ��ӽ紫ý dining halls this spring, they found little card tents by each food item. In addition to noting what the food was, each card was color-coded green, yellow, or red to indicate what the food’s carbon impact was.

The carbon impact indictors are a part of Mason Dining’s efforts to encourage students to eat sustainably. All food has a carbon impact, which reflects the amount of greenhouse gas emissions that are caused by creating that food, whether it’s from growing, transporting, processing, cooking or disposal.

Photo by Jason Kirichok/Mason Dining

Green cards noted foods with the lowest carbon impact, such as beans and seasonal fruits and vegetables. Red cards reflected foods with high carbon impact, such as meat, cheese, and eggs.

“These indicators invited guests to reflect on the process of how food gets to our plates,” said Sophia Nelson, marketing specialist with Mason Dining. “With more than 75% of our options having a low carbon impact, we invited students to opt for a sustainable diet.”

In 2019, the World Wildlife Fund and Knorr identified 50 foods, known as Future 50 Foods, that have a lower environmental impact, as well as being nutritious. In the 2022-23 school year, Mason Dining turned existing salad bars at Southside and Ike’s dining halls into Future 50 Food Stations. Students were able to build their own dishes, or select a featured dish, such as couscous salad or Hungarian goulash, created by the chefs using the Future 50 Foods.

“The whole program aims to provide students with a better understanding of where their food comes from, the impact of their dietary choices on the environment, how they can support local farmers, and how to eat healthier without sacrificing the taste,” said Sofya Vetrova, Mason Dining’s marketing director.

Mason Dining Dietitian Brooke Tresch also uses Future 50 Foods in her campus events that help teach students how to eat healthy. One event in the spring semester taught students how to make overnight oats with flax seeds.

The program continues to grow in its sustainability, with the station offering ingredients such as lettuce grown at Mason's Hydroponic Greenhouse, as well as from local farmers and businesses. Additionally, since 2018, Mason Dining has been collecting food waste for composting.

Photo by Jason Kirichok/Mason Dining

The program is a success both in terms of sustainability and in terms of customer satisfaction. Before the launch of the Future 50 Food stations, a survey of Mason students found that many supported a more plant-based diet. In March 2022, Mason Dining conducted a survey to identify the overall satisfaction rate for meal options served to students. More than 7,000 students took part in the survey. The results identified the need for healthier, more nutrient-rich meals, as well as allergen-free and religious-friendly options. More than 90% of respondents had an age demographic of 19–24 years of age. Within that group, 79% reported making a choice to go meatless one or more days a week, and 65% indicated a preference for a more plant-forward diet.

After the stations debuted, Mason Dining again surveyed students, the majority of whom indicated that they enjoy eating at the plant-forward food station. “After seeing the dedication that Mason Dining has put into the Future 50 Food Program at its dining halls, I am confident that the vegan and vegetarian community at Mason will continue to flourish in the future,” said Wen Tran, a vegan diner and student.

“In response to the growing demand for flexitarian food options, it's important for universities like Mason to provide more plant-forward meals to address students’ needs,” Vetrova said. “Not only will this help create a healthier environment on campus, but it will also help universities attract and retain students who are looking for more vegetarian options.”

A version of this story was originally published online by Food Management Magazine.

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Pandemic emergency food benefits end as Nutrition Month starts

John Brandon Cantrell — Tue, 28 Feb 2023 19:10:06 +0000

Pandemic emergency food benefits end as Nutrition Month starts John Brandon C… Tue, 02/28/2023 - 14:10

In This Story

Evelyn Tomaszewski, MSW, ACSW

Kerri LaCharite, PhD

Erin D. Maughan, PhD

Topics

food insecurity

Department of Nutrition and Food Studies

Department of Social Work

School of Nursing

SNAP benefits

Food and Nutrition

Poverty and Inequalities

March 1 end of program will impact millions of Americans–predominantly families and people of color

Millions of families rely on food pantries, even after the height of the pandemic. Photo Credit: Emily Bartenfelder, ��ӽ紫ý BSW '20

On the same day National Nutrition Month kicks off, millions of individuals and families in the U.S. who currently receive benefits from the Supplemental Nutrition Assessment Program (SNAP) will see a decrease in their federal food benefits. On March 1, pandemic emergency allotments to SNAP are set to end–cutting benefits by $90 per month per person (on average).

Despite SNAP emergency allotments, many Americans still face food insecurity

During the COVID-19 public health emergency, food insecurity rates doubled overall throughout the nation and tripled in households with children. Congress originally enacted emergency allotments (EAs) during the pandemic to provide economic stimulus and address food insecurity. However, data shows that even though EAs kept more than 4 million people “above the poverty line,” according to a study from the Urban Institute, millions of Americans still experienced food insecurity and lived below the poverty line.

Evelyn Tomaszewski, MSW, assistant professor of social work in the College of Public Health at ��ӽ紫ý, underscores the severity of the issue, saying: “Food insecurity was prevalent during the pandemic and will remain a serious concern in a ’post-pandemic’ world, particularly among households with children–who were most likely to face food insecurity during the pandemic–as well as communities of color (per USDA data).”

“When you are struggling to balance rent and daily living expenses, a loss of $168 or $190 can translate to hardship and extreme food insecurity,” said Tomaszewski. “In 2022, 9% of the population of Virginia, or 1 in 11 persons, accessed SNAP benefits. We are talking about our neighbors, our students, and our colleagues.”

A study by American University found that by the end of 2021, Americans were paying an average of 12 percent of their income on food; for lower-income wage earners, it was closer to 36 percent.

In 2023, an estimated 34 million people (including 9 million children) still remain food insecure, and the cost of food is expected to rise by 3.5 percent - 4.5 percent, according to the USDA.

Vulnerable populations already adversely affected by COVID will see the biggest impact

“Our country’s vulnerable populations have been the most affected by COVID and inflation. Those who live significantly below the poverty threshold, including households with children headed by single women and Black and Hispanic households, rely on SNAP benefits to make sure there is food on the table,” said Kerri LaCharite, PhD, associate professor of Nutrition and Food Studies in the College of Public Health.

LaCharite and Tomaszewski are also concerned for populations that will likely dip below the poverty line when EAs end, including college students, seniors living on a fixed income, and individuals with disabilities.

Mason Social Work students volunteer at food pantry during COVID-19 pandemic.

College students who qualified for the emergency allocation will also lose their benefits on March 1, when those defined as “able-bodied adults without dependents” will again be limited to a three-month limit of benefits. According to the College and University Food Bank Alliance, more than 30% of college students were food insecure in 2019, even before the pandemic.

Older adults and persons with disabilities saw a decrease in SNAP benefits when they received “long overdue (and still minimal) increase to social security benefits.” With the end of EAs, benefits will be cut (on average) by $168.00 per month for households with adults aged 60 and older and (on average) $190 per month for persons with disabilities.

The impact of food insecurity is long-lasting for children and adults. “The long-term effects of food insecurity will affect health outcomes. In children, food insecurity is associated with cognitive problems, higher risks of being hospitalized, asthma, behavioral problems, depression, poorer general health, among a longer list. In non-senior adults, food insecurity is associated with diabetes, hypertension, mental health issues, high blood cholesterol levels, and poor sleep,” said LaCharite.

Food banks, schools, and community support - How will individuals, families, and communities meet the need?

Erin Maughan, PhD, associate professor of nursing in the College of Public Health, works with K-12 school districts and school nurses and is particularly concerned about the impact on school-aged children, school systems, and the employees who may already be stretched thin.

“With SNAP emergency funds decreasing, it could increase the number of students or amount of food schools will provide students. Schools already are a safety net for food (breakfast and lunch), and some provide food backpacks for the weekend. Of greater concern is how it will impact mental health and learning. When children are hungry, they can't concentrate; down the road, it could also be an issue of malnutrition,” said Maughan

“Families are going to need to fill the gap somehow,” says LaCharite. “We have seen this in the past. It will likely mean increased reliance on food banks and pantries, skipping meals, and a significant decrease in the consumption of fruits and vegetables. Food insecure families buy less fruits and vegetables and buy more nonperishable staples as their budget for food shrinks.”

People are losing a significant amount of support money available via the SNAP EA, resulting in increased reliance on food banks (which are also consistently reporting both increased need and decreased donations.) While many of our area emergency food providers saw a temporary dip in need in fall 2021, they also experienced a large increase in patrons seeking food in the spring of 2022 as inflation rates started to rise.

What can be done to help?

March 1 is also the start of National Social Work Month, and Tomaszewski sees an important role for social work students and faculty–and beyond. In addition to donating to area food banks, there are ways that members of the community can help those experiencing food insecurity.

“At the macro or systems level, everyone can advocate for the Commonwealth of Virginia to add funds to the program that not only ensures SNAP benefits (at least) similar to the SNAP EA levels but also expands coverage to those that will be losing benefits, such as ‘able-bodied persons’ and college students,” says Tomaszewski.

She also sees an important role for those in the College of Public Health and beyond. “Social work students, and students throughout the College, directly work with those who will be affected by this policy change and/or who are at risk for food insecurity. At the individual level, social work students and allied professionals across the College can learn about food insecurity and available benefits, and ensure that clients know what is available, such as the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) and SNAP.”

As the country recognizes National Social Work Month and National Nutrition Month, it is also an opportunity to recognize, support, and advocate for our neighbors, our students, and our colleagues who continue to experience food insecurity across the United States.

��ӽ紫ý’s Master of Nutrition Concentration in Dietetics Accredited by Accreditation Council for Education in Nutrition and Dietetics

Mary Cunningham — Mon, 16 May 2022 16:03:10 +0000

��ӽ紫ý’s Master of Nutrition Concentration in Dietetics Accredited by Accreditation Council for Education in Nutrition and Dietetics Mary Cunningham Mon, 05/16/2022 - 12:03

In This Story

Lawrence J. Cheskin, MD

Sapna Batheja, PhD, RDN, LDN

New concentration will matriculate students in fall 2022 and provide skills to become a Registered Dietitian

The ��ӽ紫ý College of Health and Human Services announced today that its Master of Nutrition Concentration in Dietetics has been accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). In 2024, a master’s degree will be required in order to become a Registered Dietitian (RD), and this new concentration allows Mason to help raise the standards across the field.

“Nutrition is an essential component in public health and the fight for health equity. With this newly accredited program, Mason will help future dietitians gain the required knowledge and increased credentials to meet the growing need in the field,” Larry Cheskin, MD, chair of the Department of Nutrition and Food Studies, said. “Additionally, we are thrilled to be able to train students locally and in our soon-to-open nutrition clinic in the College’s Population Health Center.”

The program follows the Future of Education model for preparing RDs. To ensure career-ready graduates, the Future Education Model integrates coursework and an internship into a two-year master’s program. Mason is the second college in Virginia to offer this program.

“As a deeply embedded member of the community, we work closely with local Registered Dietitians and clinics that are ready to partner with our students for practicums and internships, which will happen in the second year of the program,” said Program Director and Assistant Professor Sapna Batheja, PhD, RD.

The College will matriculate its first students in fall 2022. The State Council of Higher Education for Virginia (SCHEV) has approved Mason’s concentration in Dietetics, as well as a concentration in community and a no-concentration option.

Learn more about Mason's Master of Science in Nutrition in Dietetics here.

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CHHS

CHHS News

Department of Nutrition and Food Studies

Food and Nutrition

Accreditation

Irish Times: Dr. Margaret Slavin comments on foods high in sugar and a connection with headaches

eander6 — Thu, 12 May 2022 14:16:49 +0000

Irish Times: Dr. Margaret Slavin comments on foods high in sugar and a connection with headaches eander6 Thu, 05/12/2022 - 10:16

Which came first, the carbs and sugar or the migraine?

Topics

College of Health and Human Services

College of Health and Human Services Department of Nutrition and Food Studies

New Study Finds that College Freshmen Exceed Many U.S. Dietary Guidelines, Increasing Risk of Chronic Health Conditions

John Brandon Cantrell — Wed, 09 Feb 2022 15:31:52 +0000

New Study Finds that College Freshmen Exceed Many U.S. Dietary Guidelines, Increasing Risk of Chronic Health Conditions John Brandon C… Wed, 02/09/2022 - 10:31

Mason: Health Starts Here study finds most college freshmen exceed U.S. dietary guidelines for added sugar, refined grains, sodium, and saturated fat.

Photo by Armin Rimoldi from Pexels

The “Freshman 15” is common among college students, when newfound independence and unrestricted access to dining halls make them more susceptible to poor nutritional intake. Poor nutrition in college students is correlated with an increased risk of a variety of chronic health conditions.

Mason: Health Starts Here (HSH), a longitudinal cohort study, finds that most college freshmen exceed U.S. dietary guidelines for added sugar, refined grains, sodium, and saturated fat, which are all nutrients that should be limited. Physical activity, race/ethnicity, and living on campus contributed to the excess intake of these nutrients.

Why don’t college freshmen meet the US dietary guidelines for added sugar, refined grains, sodium, and saturated fat? is published in the Journal of American College Health.

The data analysis in the study was conducted by Ziaul Rana, a former postdoctoral research fellow at Mason and current researcher at the New York Academy of Sciences; Erika Kennedy, Master of Public Health student; Lilian De Jonge, associate professor in the Department of Nutrition and Food Studies; Lawrence Cheskin, chair of the Department of Nutrition and Food Studies; Cara Frankenfeld, associate professor at the University of Puget Sound; and Jaclyn Bertoldo from the Johns Hopkins Bloomberg School of Public Health.

“There’s very little published information on young adult college students’ diets,” said Cheskin. “While it is known that college students suffer from poorer nutrition on average, less is known about the food source contributors to nutrients recommended for limited consumption and personal characteristics associated with meeting dietary guidelines.” This study has filled in some of those gaps.

One-third of participants met added sugar guidelines and only 4% met daily refined grains requirements. Fewer than half met saturated fat guidelines, and slightly over half met recommended sodium guidelines. Recommendations for each nutrient came from Dietary Guidelines for Americans, which is released by the U.S. Departments of Agriculture and Health and Human Services. Most sugar intake was from fruits, soda, and sweetened water. Pizza and rice were the most popular source of refined grains and sodium with pizza hitting the trifecta and also coming in at the top of the saturated fat category.

Funded by Mason’s Institute of BioHealth Innovation, HSH is a first-of-its-kind transdisciplinary student cohort study to understand and improve the health and well-being of university students. It follows a broad sample of young adults, specifically Mason students, over time to capture the diversity of their experiences in college and how it affects their health and well-being. The added sugar, refined grains, sodium, and saturated fat study was done using the 2019-20 HSH cohort using a food frequency questionnaire that reflected the past month’s food with portion size designed to assess food and dietary intakes.

In order to determine whether this study can be used to generalize across other college-aged students, the team compared it with similar age and education data from the 2015-16 and 2017-18 National Health and Nutrition Examination Survey (NHANES), a representative sample collected by the National Center for Health Statistics of the Centers for Disease Control and Prevention.

“Most participants in the HSH study resided in urban areas and had mid-level socio-economic status. Thus, the results may not be generalizable to students living in rural areas or those with a lower level of income,” says Cheskin.

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UPI: Dr. Lawrence Cheskin comments on weight loss and dieting.

eander6 — Fri, 07 Jan 2022 14:48:53 +0000

UPI: Dr. Lawrence Cheskin comments on weight loss and dieting. eander6 Fri, 01/07/2022 - 09:48

In This Story

Lawrence J. Cheskin, MD

For weight loss resolutions, experts suggest finding diet method that fits lifestyle.

Topics

College of Health and Human Services

College of Health and Human Services Department of Nutrition and Food Studies

Health Day (video): Dr. Lawrence Cheskin discusses trending diets.

eander6 — Fri, 07 Jan 2022 14:43:16 +0000

Health Day (video): Dr. Lawrence Cheskin discusses trending diets. eander6 Fri, 01/07/2022 - 09:43

In This Story

Lawrence J. Cheskin, MD

HealthDay Now: Which Trending Diets Are Backed by Science? Cheskin starts at the 1 minute and 24-second mark.

Topics

College of Health and Human Services

College of Health and Human Services Department of Nutrition and Food Studies

Nutrition course lets students examine food and culture

Colleen Rich — Thu, 02 Dec 2021 14:24:39 +0000

Nutrition course lets students examine food and culture Colleen Rich Thu, 12/02/2021 - 09:24

Mason students Tony Santos and Leydy Rojas demonstrate how to make Colombian arepas and changua for their NUTR 583 class that examines food and culture. Photo by Shelby Burgess/Strategic Communications

Food helps people experience other cultures, said Kerri LaCharite, a nutrition and food studies assistant professor in ��ӽ紫ý’s College of Health and Human Services. LaCharite teaches NUTR 583 Food and Culture, where students learn how the many different facets of culture—globalization, identity, gender, race, socio-economic status, religion and hunger—affect eating behaviors.

Topics in the course include the symbolism of meal structures and patterns, how food served as a locus of oppression and liberation for African Americans in the aftermath of slavery, and the role of food in preserving cultures.

Students also pick a particular country or sub-culture to explore and even conduct primary interviews with people about the culture there.

“Students must demonstrate a recipe, and then we all get to interact and try it and taste it,” LaCharite said.

Close up of the arepas graduate student Tony Santos prepared. Photo by Shelby Burgess/Strategic Communications

“One of my dear friends was born and raised in Ethiopia, and she lives in the U.S. now,” said Marissa A. Rollins, a student in the master of public health program. “I had the opportunity to talk to her about her food in her culture, and she shared a recipe with me that I ended up actually cooking for my fellow classmates.”

Rollins prepared shiro, which she describes as a chickpea stew. Many Ethiopian dishes are served with injera, a spongy, stretchy sour bread that is often used as a utensil, she added.

“A lot of Ethiopian food is served family style, so you’ll have a very big plate with injera on the bottom and different dishes put on top,” said Rollins. “And it’s a lot of vegetarian-based dishes,” Rollins said.

For his cooking demonstration, graduate student Anthony (Tony) Santos, whose family is from Colombia, made arepas, a corn- and cheese-based flat pancake, and changua, a white soup served with an egg.

“In the class, we talked about how certain cultures think of certain foods to be extra nutritious, help with being sick, or help fight certain diseases,” said Santos, who plans to graduate with a master’s degree program in nutrition in May 2022. “I made changua because I want people to see this is something we discussed in class—these concepts of food that we think are actually more nutritious than they actually are.”

Another student who was studying Japan made tofu burgers, LaCharite said, by draining and kneading the tofu and mixing in onions and carrots. “I learn something new every time,” she said.

At the end of the semester, students are challenged to come up with their own food rules.

“You think about what’s your food identity and what taboos do you hold,” said Rollins. “For example, I won’t eat dogs, cats, or bugs. It’s this new way of thinking that I got from this course.”

Topics

Students

College of Health and Human Services

active-learning classroom

Nutrition Kitchen

Food and Nutrition

Department of Nutrition and Food Studies Joins Partnership with Maseno University, Building on Long Relationship Fostered by Constance Gewa, Associate Professor

John Brandon Cantrell — Wed, 06 Oct 2021 20:15:12 +0000

Department of Nutrition and Food Studies Joins Partnership with Maseno University, Building on Long Relationship Fostered by Constance Gewa, Associate Professor John Brandon C… Wed, 10/06/2021 - 16:15

Topics

In This Story

Lawrence J. Cheskin, MD

Students, faculty, and staff from both institutions will benefit from the partnership by engaging in new research opportunities, exchange programs, and professional development activities.

The College is proud to announce the recent partnership between ��ӽ紫ý and Maseno University (MSU), located in Kisumu, Kenya. Led by Constance Gewa, associate professor in the Department of Nutrition and Food Studies, the partnership aims to stimulate and support educational and intercultural projects between MSU and Mason's Department of Nutrition and Food Studies.

“This [partnership] will expand research and study abroad opportunities between faculty and students in the two universities,” says Gewa, who laid the foundation for the partnership.

The partnership is a result of relationships Gewa established with researchers and community members in Kenya. From 2016-17, Gewa collected data on food security among women and children in rural Kenya and returned in summer 2019 to share her findings. Since then, Gewa has collaborated with Maseno University and other Kenya institutions on a research study that examines childhood obesity rates in rural and urban Kenya.

“The Maseno University partnership builds on our department's ongoing relationship, spearheaded by Dr. Gewa, which seeks to address the growing problem of childhood obesity and related health problems in urban and rural Kenya,” says Lawrence Cheskin, chair of the Department of Nutrition and Food Studies.

The collaboration will enhance global scholarship and learning by inviting faculty and research personnel from Maseno University to participate in teaching and research activities and professional development opportunities. Faculty from each institution will work in areas such as organizing symposia, conferences, short courses, exchange programs, and meetings on research issues. In addition, the partnership will cultivate collaborative research, continuing education programs, and joint post-doctoral research activities for Mason and MSU students.

The College anticipates a successful collaboration with Maseno University and the Department of Nutrition and Food Studies. More information on the partnership will be available in the following weeks.

Learn more about Gewa’s research here:

Department Nutrition and Food Studies Faculty Teach Sustainable Food Practices

Food and Nutrition

Mason Dining launches kosher program at Southside

Learn more about dining options at Mason

Related News

Topics

Future 50 Foods stations help Mason students eat sustainably and nutritiously

Learn more about Mason Dining

Join the Mason Nation

Related News

Topics

Pandemic emergency food benefits end as Nutrition Month starts

In This Story

Topics

March 1 end of program will impact millions of Americans–predominantly families and people of color

Despite SNAP emergency allotments, many Americans still face food insecurity

Vulnerable populations already adversely affected by COVID will see the biggest impact

Food banks, schools, and community support - How will individuals, families, and communities meet the need?

What can be done to help?

��ӽ紫ý’s Master of Nutrition Concentration in Dietetics Accredited by Accreditation Council for Education in Nutrition and Dietetics

In This Story

New concentration will matriculate students in fall 2022 and provide skills to become a Registered Dietitian

Topics

Irish Times: Dr. Margaret Slavin comments on foods high in sugar and a connection with headaches

Topics

New Study Finds that College Freshmen Exceed Many U.S. Dietary Guidelines, Increasing Risk of Chronic Health Conditions

Mason: Health Starts Here study finds most college freshmen exceed U.S. dietary guidelines for added sugar, refined grains, sodium, and saturated fat.

Topics

UPI: Dr. Lawrence Cheskin comments on weight loss and dieting.

In This Story

Topics

Health Day (video): Dr. Lawrence Cheskin discusses trending diets.

In This Story

Topics

Nutrition course lets students examine food and culture

Topics

Department of Nutrition and Food Studies Joins Partnership with Maseno University, Building on Long Relationship Fostered by Constance Gewa, Associate Professor

Topics

In This Story

Students, faculty, and staff from both institutions will benefit from the partnership by engaging in new research opportunities, exchange programs, and professional development activities.

Food and Nutrition

Mason Dining launches kosher program at Southside

Learn more about dining options at Mason

Related News

Topics

Future 50 Foods stations help Mason students eat sustainably and nutritiously

Learn more about Mason Dining

Join the Mason Nation

Related News

Topics

Pandemic emergency food benefits end as Nutrition Month starts

In This Story

Topics

March 1 end of program will impact millions of Americans–predominantly families and people of color

Despite SNAP emergency allotments, many Americans still face food insecurity

Vulnerable populations already adversely affected by COVID will see the biggest impact

Food banks, schools, and community support - How will individuals, families, and communities meet the need?

What can be done to help?

���ӽ紫ý’s Master of Nutrition Concentration in Dietetics Accredited by Accreditation Council for Education in Nutrition and Dietetics

In This Story

New concentration will matriculate students in fall 2022 and provide skills to become a Registered Dietitian

Topics

Irish Times: Dr. Margaret Slavin comments on foods high in sugar and a connection with headaches

Topics

New Study Finds that College Freshmen Exceed Many U.S. Dietary Guidelines, Increasing Risk of Chronic Health Conditions

Mason: Health Starts Here study finds most college freshmen exceed U.S. dietary guidelines for added sugar, refined grains, sodium, and saturated fat.

Topics

UPI: Dr. Lawrence Cheskin comments on weight loss and dieting.

In This Story

Topics

Health Day (video): Dr. Lawrence Cheskin discusses trending diets.

In This Story

Topics

Nutrition course lets students examine food and culture

Topics

Department of Nutrition and Food Studies Joins Partnership with Maseno University, Building on Long Relationship Fostered by Constance Gewa, Associate Professor

Topics

In This Story

Students, faculty, and staff from both institutions will benefit from the partnership by engaging in new research opportunities, exchange programs, and professional development activities.

��ӽ紫ý’s Master of Nutrition Concentration in Dietetics Accredited by Accreditation Council for Education in Nutrition and Dietetics