Food Science

Kelly Kogan, PhD Health Services Research ’23 and Master of Nutrition ’21, uses her George Mason degrees 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.

Not just eggs: Three foods that have high-quality protein and help prevent muscle loss after age 50.

What is the healthiest oil for cooking?

In collaboration with the College’s Office of Student Affairs, the Department of Nutrition teaches students to make a homemade healthy and delicious meal.