CHHS faculty Lawrence J. Cheskin, Alison Cuellar, and Matthew Rossheim have received a Mason Summer Impact Grant to study COVID-19's impact on underrepresented/under-resourced George Mason University undergraduate students and their peers.
On September 30, the Department of Nutrition and Food Studies offered a plant-based cooking class for the Mason community.
The 2020 pandemic of COVID-19 has rendered changes to every aspect of how we produce, process, distribute, and consume food from field and factory to our dinner plate.
George Mason University study finds cancer survivors estimate a higher than actual intake of fruits, vegetables, and whole grains, providing opportunities for interventions to improve cancer survival rates.
Discover what NFL players eat to stay healthy and energized for game day!
Weight Loss Experts Say These Are the Best Ways to Lose Belly Fat for Good
Meet Alumna, Nicole M. Sekel (MS Nutrition ’19), Who's Interested in Bone Health and the Optimization of Athletic Performance Through Nutritional Intervention
