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Through a partnership between the Department of Nutrition and Food Studies and Thomas Jefferson High School, Bhavya Yendapalli conducted diabetes research, presented her findings nationally, and found a new interest in studying nutrition.

Twenty years after George Mason’s own Cinderella story, sports dietitians Quinten Patterson and Allison McKay share their chalk-talk for fueling and recovery during the Big Dance.

Board Certified Sports Dietitian Allison McKay discusses the importance of nutrition in training and recovery of elite athletes.

The U.S. Department of Agriculture has released the 2025-2030 Dietary Guidelines for Americans. Allison Miner, food systems expert, discusses key updates and the purpose of the accompanying visual representations.

New research from George Mason researcher Raedeh Basiri, a precision nutrition expert, identifies associations between dietary patterns, glycemic status, diabetes control, and sleep outcomes.

Kelly Kogan, PhD Health Services Research ’23 and Master of Nutrition ’21, applies her George Mason expertise at the intersection of nutrition and data science as a nutritionist for the U.S. Department of Agriculture, collecting and analyzing data for What We Eat in America, the dietary intake survey that captures a detailed portrait of Americans’ food habits.

Clinical nutrition researcher Raedeh Basiri studied the importance of choosing quality over quantity when it comes to sugar consumption and the potential benefits of daily mango consumption for those with prediabetes.

After nearly three years of backorders and pharmacy scrambles, the high-demand weight-loss drugs Ozempic, Wegovy, and Mounjaro are finally back in full supply. The FDA recently declared an end to the nationwide shortage of their active ingredients, semaglutide and tirzepatide. Martin Binks, chair of the Department of Nutrition and Food Studies at ¾ÅÉ«ÊÓƵ and a researcher and clinician with expertise in obesity, explains what this moment means for patients, providers, and public health.

Mason Dining is thrilled to be able to bring the Mason community food that is both delicious and respectful of kosher rules.

In 2019, the World Wildlife Fund and Knorr identified 50 foods, known as Future 50 Foods, that have a lower environmental impact, as well as being nutritious. In the 2022-23 school year, Mason Dining turned existing salad bars at Southside and Ike’s dining halls into Future 50 Food Stations. Students were able to build their own dishes, or select a featured dish created by the chefs using the Future 50 Foods.