Key Ingredients: Food Science Insight: Recent Episodes
The Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy
Brief conversations with Alumni of the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy about how they are making a real-world impact after their time at the Friedman School.
Reem Alsukait, Assistant Professor at King Saud University, and recipient of the 2020 Joan M. Bergstrom Student Award for Excellence in Global Nutrition describes what it's like to work at the intersection of nutritional studies and public policy in Saudi Arabia.
LONGEVITY AND VITALITY: Inspiring Healthy, Active Aging and Preventing Chronic Disease – The Friedman School of Nutrition Science and Policy knows that 70 is the new 50, requiring holistic, evidence-based practices to address the unique stages of aging and create longer more vibrant lifespans.
On the latest episode of Key Ingredients, Tawanda Muzhingi, N08, NG14 Innovation Advisor with RTI Innovation Advisors discusses his background and research, talks about his work on creating sustainable food environments, and shares his hopes for a world where we all know a little more about nutrition.
SUSTAINABLE FOOD ENVIRONMENTS: Healthier food and agricultural systems - The Friedman School of Nutrition Science and Policy brings together our diverse and complementary expertise in nutrition, food systems, agriculture, sustainability, and public policy to achieve healthier, more enduring food environments.
Corey O'Hara, Country Director in Nepal for International Development Enterprises, talks about his work as the Country Director of iDEand how COVID-19 is impacting food security.
HEALTHY FOOD FOR ALL: Tackling hunger and disparities – The Friedman School of Nutrition Science and Policy is committed to all people – from struggling American families to migrant workers in South America to malnourished communities in Africa and South Asia – having access to sufficient, healthy food and prospering from good health.
Lauren Au, Assistant Professor of Nutrition at the University of California, Davis discusses her WIC research, interventions for lifelong health, and changes she’s noticed with her WIC participants since the start of the pandemic.
NOURISHED CHILDREN, FAMILIES, and COMMUNITIES: Innovations and interventions for lifelong health - The Friedman School of Nutrition Science and Policy generates cutting-edge science and translates it into practical solutions for people, schools, worksites, the food industry, and governments to eat better and achieve better health across the lifespan.