Exploring AI and Health Sciences Connections at TIAI-Big Ideas Day For Tufts Institute for Artificial Intelligence’s launch, presenters set the stage for collaboration
Brain Food: Preventing a Stroke Through Dietary Choices A nutrition expert shares the best foods to eat and avoid to reduce the risk of having a stroke
A Mother and Daughter Talk Aging What’s it really like to get older? The head of a nutrition and aging research center asks the ultimate expert: her mother
Vitamin D Supplements: Who Should Take Them, and How Much? New guidelines pinpoint minimum requirements for everyone and identify groups who may need even more
New Shelf-Stable Smoothies Make Eating Veggies and Fruits Easier Research developed at Tufts suggests mixture of 24 ingredients may also slow aging and development of diseases
Meet Jeff Moslow, the New Chairman of the Board of Trustees The investor and philanthropist reflects on the lasting value of a Tufts education
Switching to Plant Milk? Here's What You Should Know Friedman School of Nutrition Science and Policy experts give their advice to consumers who are looking to drink less cow’s milk
The Benefits of Raw Versus Cooked Vegetables Nutrition experts outline the pluses and minuses when it comes to nutrients in cooked vegetables
Tufts Experts Weigh in on New Generation of Weight Loss Medications Consumers should consider cost, availability, long-term benefits, and nutrition and exercise before taking the prescription drugs