Department of Nutrition and Food Studies

A new College of Public Health study led by Raedeh Basiri in the Department of Nutrition and Food Studies used new methods to help individuals with prediabetes who had obesity and overweight lose weight without following a weight-loss diet. The study didn’t focus on a reduction in calories or an increase in physical activity. Instead, it focused on healthy eating and personal goal setting based on how the body responds to different types of foods. They found that using continuous glucose monitoring devices (CGMs) along with personalized nutrition therapy doubled participants’ weight loss and fat reduction. This suggests that when participants can see the effects of foods on their blood glucose, they follow the recommendations more seriously.

Fairfax City and Town of Vienna Launch Program to Bolster Culinary Workforce

Congratulations to the college’s first credentialed registered dietitian Eli Kalman-Rome.

Students from George Mason University’s Department of Nutrition and Food Studies recently visited the men and women of Fairfax Fire Station 33. They taught the firefighters about responsible nutrition habits and cooked nutritious meals for them in the station’s kitchen.

Nutrition and Food Studies students and faculty traveled to Richmond in support of the Virginia Academy of Nutrition and Dietetics Legislative Day.

Assistant Professor in the Department of Nutrition and Food Studies Raedeh Basiri will represent the College at the American Society for Nutrition’s Aging and Chronic Disease Research Interest Section as an at-large delegate, contributing to initiatives related to aging-related and chronic disease studies

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On the same day National Nutrition Month kicks off, millions of individuals and families in the U.S. who currently receive benefits from the Supplemental Nutrition Assessment Program (SNAP) will see a decrease in their federal food benefits. On March 1, pandemic emergency allotments to SNAP are set to end–cutting benefits by $90 per month per person (on average).

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