Department of Nutrition
We research how nutrition affects human health at molecular and population levels to shape public policy and help people make better diet and lifestyle choices.
665 Huntington Avenue
Building 2
Boston, MA 02115
News
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Biological samples linked to groundbreaking research at risk from funding cuts
Federal funding cuts to Harvard may put a treasure trove of biological samples at risk.
In the Media 
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Coffee may improve gut health
Coffee has been linked to lower risk of several chronic diseases—one reason why may be its role in helping maintain a healthy gut.
In the Media 
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Student Kenny Mendoza digs into the risks of ultra-processed foods and seeks solutions
Kenny Mendoza, PhD ’25, helped document the health risks of ultra-processed foods.
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Securing a federal grant: hard work that matters
About The Author Related Topics Last Updated Featured in this article Get the latest public health news Stay connected with Harvard Chan School
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Erica Kenney, Meredith Rosenthal honored at 14th annual Alice Hamilton Award lecture
Erica Kenney received this year’s Alice Hamilton Award and Meredith Rosenthal the Marianne Wessling-Resnick Memorial Mentoring Award.
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Alberto Ascherio receives Breakthrough Prize for groundbreaking research on multiple sclerosis
This award recognizes Alberto Ascherio’s work establishing Epstein-Barr virus infection as the leading cause of MS.
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Exploring strategies for improving nutrition and planetary health
The Thich Nhat Hanh Center for Mindfulness in Public Health’s symposium focused on the power of social connectivity for making change.
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Removing artificial additives from the U.S. food supply
For decades, a regulatory loophole in the U.S. has allowed food companies to use ingredients—including artificial dyes—that have not been reviewed for safety. But there’s a move afoot to close that loophole, which could help protect public health, according to experts.
In the Media 
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Beef tallow not a healthier option than seed oils
Nutrition experts caution against using beef tallow, which is high in unsaturated fat.
In the Media 
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Teaching patients how to cook healthy
To combat diet-related diseases, clinicians can educate patients about nutrition through methods such as hands-on cooking classes.
In the Media 