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

Fox 5 DC (video): Dr. Lawrence Cheskin is interviewed about Mason research linking student dietary choices to potential health problems

eander6 — Thu, 06 Oct 2022 15:46:58 +0000

Fox 5 DC (video): Dr. Lawrence Cheskin is interviewed about Mason research linking student dietary choices to potential health problems eander6 Thu, 10/06/2022 - 11:46

In This Story

Lawrence J. Cheskin, MD

Study: Health risks stem from college student's meals. Cheskin starts at the 35-second mark.

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College of Health and Human Services

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

South Florida Reporter: Dr. Sapna Batheja comments on the limitations of research in an article on the weight loss method of front-loading calories

eander6 — Tue, 13 Sep 2022 15:59:05 +0000

South Florida Reporter: Dr. Sapna Batheja comments on the limitations of research in an article on the weight loss method of front-loading calories eander6 Tue, 09/13/2022 - 11:59

In This Story

Sapna Batheja, PhD, RDN, LDN

Why Front-Loading Calories May Not Help You Lose Weight.

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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?

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College of Health and Human Services

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

Texarkana Gazette: Reprints New York Times piece with comments by Dr. Margaret Slavin on carbs and sugar causing headaches

eander6 — Wed, 27 Apr 2022 17:50:59 +0000

Texarkana Gazette: Reprints New York Times piece with comments by Dr. Margaret Slavin on carbs and sugar causing headaches eander6 Wed, 04/27/2022 - 13:50

Why do carbs give me headaches?

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College of Health and Human Services

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

The New York Times: Dr. Margaret Slavin comments on foods high in sugar or refined carbohydrates

eander6 — Wed, 27 Apr 2022 17:40:38 +0000

The New York Times: Dr. Margaret Slavin comments on foods high in sugar or refined carbohydrates eander6 Wed, 04/27/2022 - 13:40

Why Do Carbs Give Me Headaches?

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College of Health and Human Services

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

Sustainable food systems support nutrition and the environment, Mason professor says

Colleen Rich — Tue, 19 Apr 2022 17:12:07 +0000

Sustainable food systems support nutrition and the environment, Mason professor says Colleen Rich Tue, 04/19/2022 - 13:12

In This Story

Kerri LaCharite, PhD

Kerri LaCharite is an assistant professor in the Department of Nutrition and Food Studies of George Mason University’s College of Health and Human Services. She writes and teaches about sustainable food systems, urban agriculture and the effects of agriculture-based learning on eating behaviors. She recently answered questions about food consumption, sustainable agriculture and the environment.

What are the environmental concerns related to food consumption?

There are many environmental impacts from the way we choose to feed ourselves. Greenhouse gas emissions associated with U.S. food supply chains are predominantly from food production, with much smaller contributions from food transportation and retail.

Other impacts include threats to biodiversity, decreased bee and bird populations due to pesticides, freshwater salination, overexploitation of fish stocks, deforestation, emergence of pesticide-resistant weeds, depletion of phosphorous, and groundwater contamination.

It can be easy to feel overwhelmed, despair, or even apathy with so many environmental crises. But we can all take simple actions to make changes and help the environment.

What is meant by the term “sustainable food system?”

A sustainable food system is one that addresses the needs and limitations of humans and the Earth. It implies long-term permanence capable of maintaining productivity indefinitely. While this definition can be a bit ambiguous, it is purposeful.

A sustainable food system must be specific to place. What is grown and eaten in the mountains of Vermont would and should be different than the Balinese rice paddies, or the semi-arid climate of Arizona. Growing practices would also be different in these different areas.

What is urban agriculture and how does it fit into sustainability?

Urban agriculture is growing food in urban areas. This can be in yards, collective community gardens, rooftop farms, and vertical farming, either indoors with soilless farming techniques like hydroponics and UV lighting or growing vertically up buildings.

Sustainable food systems are all about expanding local food systems and overlapping with national and global food systems to increase resilience.

Q: How does nutrition fit into concepts of sustainability?

What is healthy for the environment is healthy for humans. Changing food consumption behaviors to reduce the consumption of meat and animal products can reduce greenhouse gas emissions and some of the risks of the typical American diet, like Type 2 diabetes.

How can people contribute to sustainability on an individual basis and as a collective?

The biggest action that all of us can do to decrease global greenhouse gases is eat less meat and animal products. Sustainable healthy diets include vegetarian, vegan, pescatarian, Mediterranean diet, New Nordic diet, meat reduction, and following USDA dietary guidelines. Even eating meatless one day a week can offer environmental benefits. Collectively making small steps can make a big impact on the environment and our health.

What is food policy and why does it matter?

We need food to be available, accessible, affordable, sustainable, and nutritious. This is a tall order. As a global society, we should not make healthy food and sustainability a luxury. Food policy at the national level, such as laws affecting agriculture, and at the local level, such zoning for urban agriculture and community gardens, can incentivize and mandate sustainable food systems.

What if the U.S. invested as much money in research and development for sustainable agriculture as it does in conventional industrial agriculture? The cost of sustainable and organic food might go down. What if we required a certain percentage of food in our schools, jails, universities and other government institutions be procured regionally, and sustainably? Policy enables collective action for all and tries to serve our values as best it can. It can make lasting impact.

Reach Kerri LaCharite at klachari@gmu.edu

For more information, reach Anna Stolley Persky at apersky@gmu.edu

About George Mason

George Mason University is Virginia’s largest public research university. Located near Washington, D.C., Mason enrolls 39,000 students from 130 countries and all 50 states. Mason has grown rapidly over the past half-century and is recognized for its innovation and entrepreneurship, remarkable diversity and commitment to accessibility. In 2022, Mason celebrates 50 years as an independent institution. Learn more at www.gmu.edu.

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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.

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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.

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College of Health and Human Services

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

Northern Virginia Magazine: Dr. Elisabeth de Jonge comments on a diet tailored to your circadian rhythms.

eander6 — Thu, 11 Nov 2021 18:54:28 +0000

Northern Virginia Magazine: Dr. Elisabeth de Jonge comments on a diet tailored to your circadian rhythms. eander6 Thu, 11/11/2021 - 13:54

In This Story

Lilian de Jonge, PhD

The Time You Eat at Could Make You Gain Weight, This Mason Professor Says.

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College of Health and Human Services

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

5th Annual CHHS Farm To Table Dinner Celebrates 10th Anniversary of the Department of Nutrition and Food Studies

eander6 — Thu, 21 Oct 2021 13:04:20 +0000

5th Annual CHHS Farm To Table Dinner Celebrates 10th Anniversary of the Department of Nutrition and Food Studies eander6 Thu, 10/21/2021 - 09:04

In This Story

Kerri LaCharite, PhD

Lawrence J. Cheskin, MD

The College’s Development team and the Department of Nutrition and Food Studies hosted its 5th Annual Farm To Table event on Friday, October 15^th, with the support of the CHHS Alumni Chapter Board and student volunteers. The event celebrated the bounty of Fall as well as the Department’s 10^th anniversary. Guests enjoyed a jazz ensemble, nutritious appetizers, and a variety of drinks as they mingled outdoors and in the multipurpose room of the Population Health Center. Attendees, including alumni, faculty, staff, and other guests enjoyed a buffet style dinner, including an array of local treats: butternut squash soup, spinach salad, Capon Chicken, beef tenderloin, wild mushroom strudel, and assorted vegetables. Sacher Torte was served for dessert with seasonal apple cider.

Following a brief introduction from Dean Germaine Louis, attendees enjoyed a 10th-anniversary video for the Department of Nutrition and Food Studies. In the video affiliated faculty members reflected on the growth and success of the department.

Constance Gewa, associate professor, talked about how the program become a formal department within the College back in 2011, recalling just how far the department has come in just 10 years. “Because there was no space on campus, we had our offices located on Democracy Blvd, and our kitchen was a former Silver Diner,” remembered Gewa. The first graduating class had 21 graduates.

“…I don’t think that many other programs in this country have such a range of expertise and specifically focus on community nutrition and sustainable food systems,” said Kerri LaCharite, assistant professor. Presently, the department enrolls 57 students who participate in a host of field placements across Northern Virginia.

Members of the nutrition faculty were able to reconnect with alumni.

To conclude, the Chair of the department, Dr. Lawrence Cheskin, discussed the future of the program. “As we become a College of Public Health, it’s very important that nutrition continues to play an important role.” There are 217 alumni in the department to date.

After the presentation, the Vice President of Advancement and Alumni Relations, Trishana Bowden, highlighted the importance of the department. Dr. Cheskin also presented alumni awards to Jaianna Johnson (MS Nutrition ’20) and Jessica Reilly (MS Nutrition ’20), in acknowledgment of their continued support to the department and the College.

See the 10th-anniversary video for the Department of Nutrition and Food Studies here.

All COVID safety protocols were followed at this event.

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