College of Health and Human Services

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.

Topics

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.

Topics

Nutrition

Nutrition Faculty

Weight Control

Nutrition and Weight Management

CHHS in the Media

College of Health and Human Services

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

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

Coming Full-Circle: A Career Dedicated to Making Health Visible, Bookended by Two Pandemics

Mary Cunningham — Mon, 09 May 2022 20:18:57 +0000

Coming Full-Circle: A Career Dedicated to Making Health Visible, Bookended by Two Pandemics Mary Cunningham Mon, 05/09/2022 - 16:18

Dr. Germaine Louis gives a patient a COVID-19 vaccine at the Mason and Partners Clinic vaccination event with Prince William Health District on February 23, 2021.

As Dean Germaine Louis retires at the end of the 2021-22 school year, we reshare this story where she reflects on the similarities in the beginning and end of her career.

When Germaine Louis became Dean of the College of Health and Human Services, she never envisioned serving during a pandemic like COVID-19. “Certainly, when I accepted the position in 2017, a pandemic was not on my horizon—what was on my horizon was bringing together the College’s faculty, staff, and students to become a college of public health.”

When asked about leading the future college of public health during COVID-19, Louis is quick to point out that the COVID-19 is not the first pandemic in her lifetime or her 30+ year career as an epidemiologist, referencing the AIDS pandemic which peaked in the U.S. while Louis was completing her graduate studies. “Becoming an epidemiologist during the AIDS pandemic was impactful for me on so many levels, as this new infectious agent disproportionately took the lives of young men and women. I sadly recall the stereotyping and other shaming actions on the part of some towards affected individuals. As a reproductive epidemiologist, I understood why individuals with risky behaviors were often being blamed for their disease, and I recall with great pride the many scientific advances that led to successful treatment and a more compassionate understanding of AIDS."

“Of course, COVID-19 is very different from AIDS in many regards with a larger susceptible population and its airborne transmission,” says Louis. Still, COVID-19 is an important reminder why public health is essential for contemporary life. “COVID-19 has taught us that it’s almost impossible to imagine a world without a strong public health infrastructure to protect the health and safety of all people.”

Louis credits the College's faculty, staff, students, and alumni for their many contributions in fighting COVID-19 and protecting communities, saying “I’ve been incredibly impressed with everyone in the College each of whom has stepped up to make sure we deliver on our academic mission and one that includes practice and community service.”

Leading by example, the Dean has also been active in the University’s response to COVID-19 – from helping develop Mason’s randomized surveillance testing plans to administering vaccines for the community at the Mason and Partner Clinics. Louis can clearly see how her early career as a nurse and then as an epidemiologist led to this moment.

“I used to tell my nursing colleagues that being a nurse made me a better epidemiologist. What I’d learned in a hospital setting really helped me design better study protocols when focusing on clinical populations. I could think about what it meant to implement a research protocol in a hospital setting for busy nurses and physicians or patients under varying stages of duress. And I really do think that my experience as a nurse was formidable in the success that I experienced with clinical studies (e.g., Buffalo Women’s Health Study, ENDO Study, and NICHD Fetal Growth Study). What I didn’t expect at the time was that I would be using some nurse skills as an epidemiologist in responding to a pandemic,” says Louis.

She reports that prior to volunteering at the MAP Clinic vaccination events, after years of not administering an intramuscular (IM) injection, she was required to refresh her injection skills and have her competency checked. “All of a sudden, I was very anxious about vaccinating after years of not doing so as some technical guidance had changed. Mason’s student nurses were a great source of reassurance, and they shared tips with me. I have found that early training really never leaves you, and it kicked in when I needed it most. It does remind me of the importance of lifelong learning.

Louis shares a story about an opportunity to also bring her training in reproductive epidemiology to bear while vaccinating a group of early childhood workers. A young female worker asked if Louis had a few moments to talk with her after her vaccination. She wanted advice on when to safely begin trying for pregnancy following her vaccination. “And I thought, 'Now that is something I know about,’” said Louis.

Dr. Germaine Louis began her career in nursing before becoming an epidemiologist.

After 30 years as a reproductive epidemiologist and working with couples trying for pregnancy, she was reminded how desperate people are for reliable information about pregnancy-related exposures and lingering data gaps. “My advice to her was that healthy pregnancies and babies start with healthy women and mothers. And, first and foremost, unless there is a contraindication from her physician, the woman was doing the right thing to ensure her own health by being vaccinated. I could see the woman’s smile behind her mask and knew there was a good chance she would take that message back to sisters, friends, and coworkers who may have similar questions about the vaccine.”

“It is rewarding to think about taking nursing skills to epi and now epi skills back to nursing,” says Louis.

When asked for advice she would share with future generations of men and women about empowering women who wish to make history in science, health, and leadership - Louis’ response is simple and clear: mentorship.

“I know what made a difference it made in my life – and that was having a mentor (who happened to be a man) who believed in me. When I was worried about finishing my dissertation, he was already talking about my first faculty appointment—before I was even thinking about a position. When I was in my first faculty position and worried about tenure, he was already talking about my next career move. Having someone believe in you or to see something in you that you may not see in yourself is impactful - you need to pay attention to that.”

Louis believes that academicians have an obligation to seek out students who may have natural leadership abilities or who otherwise have a skillset or narrative that sets them apart and to talk with them ... encourage them for even more. “We should support everyone, but we will always need leaders,” she says. “We also need to do a better job of cultivating hunger in our graduates. By that, I mean helping students really think about and become excited about pursuing a career beyond having a job.

Louis closed the conversation by sharing a story about Ruth Kirschstein (former director of the National Institute of General Medical Sciences, deputy director of National Institutes of Health (NIH) in the 1990s, and acting director of the NIH in 1993 and 2000-2002) who during a presentation to female leaders at NIH once said that women sometimes need to ‘remind people to think of you.’ “Her advice has always resonated with me,” said Louis. “It’s ok to self-nominate or to apply for positions even if not invited to do so, as long as you have the qualifications.” Louis also says that women can help others by nominating them for awards and special recognitions. “Most nominations take time and effort to do well," cautions Louis, “But, if we don't create a culture of recognition for women and for future women leaders then we will never have the same recognition as others.”

Topics

coronavirus; covid-19

Epidemiology

Public health leadership

Public Health

College of Health and Human Services

CHHS News

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?

Topics

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?

Topics

College of Health and Human Services

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

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

San Francisco Chronicle: Picks up the Washington Post story in which Dr. Larry Cheskin comments on gaining weight over the holidays.

eander6 — Tue, 14 Dec 2021 14:57:22 +0000

San Francisco Chronicle: Picks up the Washington Post story in which Dr. Larry Cheskin comments on gaining weight over the holidays. eander6 Tue, 12/14/2021 - 09:57

In This Story

Lawrence J. Cheskin, MD

A holiday gift that no one wants: More weight.

Topics

College of Health and Human Services

College of Health and Human Services Department of Global and Community Health

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 George Mason University’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