Noteworthy nutrition studies highlighted by members of The Chan School’s Department of Nutrition Glyphosate, the primary active ingredient in the herbicide “Roundup,” is a broad-spectrum, non-selective, systemic herbicide, which effectively kills all plant types. Glyphosate-based herbicide was introduced to the US in 1974 and now has become the world’s most common herbicide. Continue reading
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2015 Dietary Guidelines will not include a focus on sustainability
The 2015 Dietary Guidelines will not include a focus on sustainability, according to a statement posted Tuesday on the USDA blog. Secretary of Agriculture Tom Vilsack and Secretary of Health and Human Services Sylvia Burwell wrote that sustainability – defined as evaluating the environmental impact of a food source – is beyond the scope of the […] Continue reading
How is heart disease risk affected when saturated fat is replaced by other nutrients?
In the recent Harvard Gazette article “Butter’s benefits melt away,” researchers at Harvard T.H. Chan School of Public Health debunk the controversy surrounding saturated fat and heart health. In a new study appearing online in the Journal of the American College of Cardiology, senior author Frank Hu and colleagues found that people who replace saturated […] Continue reading
National Geographic Foods for Health
Foods for Health: Choose and Use the Very Best Foods for Your Family and Our Planet (National Geographic) by Barton Seaver and Dr. P.K. Newby: Eat for life. With every food choice you make—every meal you prepare, serve, and enjoy—you are shaping the future. Choose well, and you build the foundation for strength, longevity, and a healthy brain and […] Continue reading
5 tips for sustainable eating
As we become a more food-savvy society, consumers are looking beyond the supermarket shelf and exploring how their food is produced. Where does all this food come from? Consider that, for example, livestock production – which includes meat, milk and eggs – contributes 40 percent of global agricultural gross domestic product, and uses one-third of […] Continue reading
The new focus on sustainability: The Dietary Guidelines for Americans and for our planet
What are the Dietary Guidelines for Americans, and who creates them? The Dietary Guidelines for Americans were first released in 1980, providing science-based advice to encourage individuals to eat a healthful diet and for the formation of federal food and nutrition and nutrition education programs that help Americans achieve and maintain a healthy weight, promote […] Continue reading
Talking sustainability with Dr. Gary Adamkiewicz (Part 2)
In Part 1 of our interview with Dr. Gary Adamkiewicz, Assistant Professor of Environmental Health and Exposure Disparities in the Department of Environmental Health at Harvard T.H. Chan School of Public Health, he answers the question “What exactly does “sustainability” mean? In Part 2 he offers further insights on the relationship between food, the environment, […] Continue reading
Talking sustainability with Dr. Gary Adamkiewicz (Part 1)
Food decisions used to stop at the shelf. We saw something we liked, bought it, consumed it, and didn’t think much about it beyond satisfying our hunger. Now, however, we’re peeking past the shelves to trace where our food came from and how it was grown. In 2015, our food’s “story” is as important as […] Continue reading
The Healthy Eating Plate now available in other languages!
The Healthy Eating Plate — a simple, visual meal-planning guide that addresses important deficiencies in the U.S. government’s MyPlate icon—is now available in 15 languages, giving it the potential to reach over half the world’s population. Continue reading
Ask the Expert: Concerns about canola oil
The expert: Dr. Guy Crosby I’m confused about whether canola oil is healthy. I know that it’s a polyunsaturated fat, which I’m told is good, but then I also hear that I should stay away from it. Continue reading