A study conducted by the World Health Organization found that one in three women experience Intimate Partner Violence (IPV) at some point during their lifetime, making it the most prevalent form of violence against women. Given this statistic, how should our healthcare policies and practices address the issue of gender-based violence? A Sargent College faculty […]
Lawrence Were, PhD, chairs the Taskforce on Informality, Sustainable Livelihoods. Supported by Boston University’s Global Development Policy Center, the task force recently met in Nairobi, Kenya. The informal workforce worldwide, especially in Africa, provides income for millions. However, many informal workers face unstable conditions and lack the social and health protections of the formal sector. […]
Publications
Scholarly work and Research: Prior to joining Boston University School of Public Health as its Dean in August 2025, Dr. Hyder was Senior Associate Dean for Research and Innovation and Professor of Global Health at the George Washington University’s (GWU) Milken Institute School of Public Health, where he was a faculty member since 2018. Recognized […]
These standards apply to all individuals enrolled in the program, including students during academic coursework and interns during supervised practice, and are expected to be upheld in all learning environments (e.g., classroom, simulation, research, and clinical settings) throughout the duration of the program). Technical and Professional Standards
FOR RANDI JACOBY, every day she is at work is a great day. As the director of Jacoby Speech Therapy Associates for Children in Manhattan for more than 40 years, she has helped countless children and their families. “My calling in life has been to lift these children up, not only to remediate speech and […]
Graduate Nutrition Programs BU’s graduate nutrition programs offer advanced study in human nutrition science to meet students’ academic backgrounds and professional aspirations. Our mission is to prepare students to contribute to advancements across the profession. Explore our three programs to determine which is the best fit for you! We also encourage you to attend an online or in-person […]
In a new paper in The American Journal of Clinical Nutrition, Assistant Professor of Health Sciences and Global Health Lindsey Locks and co-authors discuss how the dismantling of USAID will have detrimental effects for global nutrition health. The authors argue: The abrupt withdrawal from WHO and subsequent dismantling of USAID are colossal and unforced policy […]
(22/17/25, Eating Well) Expert Quote: ““Farro is a high-fiber ancient grain that is popular in the Med Diet, but unfortunately, many folks don’t know how to prepare it. This is where a frozen version, typically mixed with veggies, comes in. It’s an easy side to add to create a healthy, fuss-free meal,” says Dr. Joan Salge […]
(2/6/25, HuffPost) Expert Quote: “A low-cost grocery staple that offers plenty of nutritional value, beans “are an excellent source of protein [and are] rich in soluble fiber,” said Dr. Joan Salge Blake, a nutrition professor and registered dietitian nutritionist at Boston University. Read the full article.
(2/8/25, Where the Food Comes From) Expert Quote: “Apples are a sweet source of pectin, a soluble fiber, which could help lower the “bad” LDL blood cholesterol. Too much LDL cholesterol in your blood increases your risk for heart disease, the leading cause of death among Americans.” says Joan Salge Blake, RDN, a nutrition professor […]
(2/8/25, Best Life) Expert Quote: “A bowl of oatmeal made from 3/4 cup of dry oats contains 3 grams of soluble fiber. A serving of cooked oat bran cereal (3/4 cup) has 2.2 grams, and 1 cup of oat flakes has around 1.5 grams,” shares Joan Salge Blake, RDN, a nutrition professor and registered dietitian nutritionist at Boston […]
(2/9/25, Eating Well) Expert Quote: “Alcohol can affect memory and how the brain functions. Chronic excessive alcohol consumption can interfere with the brain’s communication pathway by reducing the size of the neurons used to transmit information in the brain,” says Dr. Joan Salge Blake, nutrition professor at Boston University. Read the full article.
(2/7/25, Boston 25 News) Professor of Nutrition Joan Salge Blake is interviewed in this Boston 25 News clip on inexpensive super bowl eating. Expert Quote: “This is what you want to do. Go to the frozen food section of the supermarket. Frozen foods have been upscaled, especially pizza. you can get wonderful frozen pizzas for about five […]