CPH - Nutrition and Food Studies

Fueling for gold: How nutrition impacts strength, speed, and recovery in Olympic athletes

Taylor Thomas — Wed, 18 Feb 2026 17:31:25 +0000

Fueling for gold: How nutrition impacts strength, speed, and recovery in Olympic athletes Taylor Thomas Wed, 02/18/2026 - 12:31

If our bodies are machines and food is fuel, it is safe to say that elite performance requires high-octane nutrition. As the Winter Olympics continue in Italy, the world watches as top athletes display the highest capabilities of the human body. Behind the scenes, nutritionists and dietitians are working to ensure these athletes are ready to compete at the peak level.

Allison McKay, board-certified sports dietitian, registered dietitian and Clinical Coordinator of the Graduate Program in Nutrition and Dietetics at 91��’s College of Public Health, answers questions about the importance of nutrition in keeping athletes in top shape so they’re ready to go for gold.

Olympic athletes are competing at the highest level. How does nutrition fuel peak performance in training and competition?

Elite performance does not occur by chance; it emerges when multiple variables align to create an environment that supports adaptation, resilience, and execution at the highest level. Nutrition is foundational. During both training and competition, fueling is one of the few performance variables that can be intentionally controlled and strategically manipulated. Like a high-performance engine that cannot run without adequate fuel, the human body depends on sufficient energy availability to sustain workload, support physiological adaptation, and ultimately translate preparation into performance.

Athletes must navigate complex and often competing demands, including high training loads, rigorous travel schedules, jet lag, variable environmental conditions, sport-specific cultural norms, and interpersonal or performance-related stressors. Each of these factors influences appetite, metabolism, hydration needs, and food access. Effective sports nutrition practice requires both scientific rigor and practical adaptability. Sports dietitians must anticipate barriers, individualize strategies, and implement creative solutions to ensure that fueling plans remain feasible, evidence-based, and aligned with the athlete’s performance goals.

What does a typical day of fueling look like for an elite winter athlete, such as a skier, skater, or hockey player?

Fueling strategies for elite athletes are designed to support the full spectrum of performance demands: meeting energy requirements for training and competition, facilitating recovery, and promoting the physiological adaptations that underpin long-term improvement. Meals are intentionally structured around the demands of a given day. Total energy needs may range from 1,500 to 4,000 calories more than the average adult, depending on the athlete’s physical attributes and training schedule. Even within the same athlete, energy requirements can change in the middle of a training cycle. Accordingly, meals must be individualized and adjusted to align with sport-specific demands and performance goals. A high-volume training day will differ from a competition day in both structure and nutrient timing.

Carbohydrate intake before, during, and after exercise helps maintain blood glucose levels, preserve glycogen stores, and delay fatigue. Hydration should occur before, during, and after activity, and electrolyte replacement should be incorporated as needed to support fluid balance and neuromuscular function. Protein intake becomes particularly important in the recovery period.

The amount of nutrients required depends on body size, training intensity, and duration. Meals on a typical training day, for example, an Olympic hockey player may look like a high-carb early pre-training meal, strategic carbohydrate and fluid intake during a two- to four-hour, practice session, a carbohydrate-packed high-protein snack for recovery, and lunches and dinners packed with nutrient-dense carbohydrate sources and adequate protein distribution. This diet is carefully crafted to sustain energy, maintain hydration, and support muscle repair. Pre-competition meals are often adjusted to prioritize easily digestible foods lower in fiber and fat to reduce gastrointestinal distress while still maintaining energy availability.

What role do hydration, timing of meals, and recovery nutrition play in maximizing performance and preventing injury?

Proper hydration is fundamental to performance. In addition to normal daily fluid losses, exercise substantially increases fluid loss through sweat. Sweat plays a critical role in maintaining a stable core temperature during physical activity. When fluid losses (such as sweat) are not adequately replaced, dehydration can occur, leading to increased cardiovascular strain, elevated core temperature, and disruption of metabolic processes. Even a tiny reduction in body weight due to fluid loss can impair cognitive function, reaction time, and neuromuscular coordination, effects that are particularly concerning in sports requiring rapid decision-making and precision, such as skiing or hockey.

Nutrient timing also plays a strategic role in performance and recovery. Optimal refueling ensures that the physiological stress of training translates into adaptation rather than excessive fatigue. Recovery is essential for sustained performance. Heavy training loads can temporarily suppress immune function, increasing vulnerability to illness. Monitoring overall energy intake and micronutrient adequacy is therefore critical. Nutrients that support immune health include omega-3 fatty acids, iron, zinc, selenium, magnesium, folate, vitamins B6 and B12, and vitamin C. While these nutrients are important, excessive supplementation is not advised. The objective is to maintain health and resilience without interfering with the natural adaptive processes that drive improved performance.

How do sports dietitians individualize nutrition plans based on an athlete’s sport, body composition goals, and metabolic demands?

Sports dietitians function as integral members of a multidisciplinary performance team dedicated to optimizing athlete health and competitive outcomes. Sports dietitians anticipate logistical challenges, including identifying appropriate food options and menu availability during travel and strategies to mitigate the effects of jet lag. They translate evidence-based nutrition science into practical, feasible plans that align with competition schedules and training cycles.

Most importantly, no two athletes are identical. Nutritional strategies must be individualized to reflect differences in physiology, performance goals, tolerance, and personal context. Through personalized planning and collaborative care, the sports dietitian helps create the conditions necessary for athletes to perform at their highest potential.

For students interested in working with elite or competitive athletes, what training and skills are essential—and how?

Most organizations that employ sports nutrition professionals require credentialing as a Registered Dietitian Nutritionist (RDN), along with advanced board certification as a Certified Specialist in Sports Dietetics (CSSD). The RDN credential requires completion of an accredited didactic program in dietetics, a master’s level degree, supervised experiential practice, successful completion of the national registration examination, and ongoing continuing education to maintain competency. The CSSD credential represents additional specialized training and experience in sports nutrition and requires documented practice hours and passing a board certification examination. Together, these credentials signal both foundational clinical expertise and advanced competency in performance nutrition.

Beyond formal education and certification, effectiveness in elite sport environments depends on more than technical knowledge. Strong communication skills, the ability to collaborate within interdisciplinary teams, cultural humility, discretion, adaptability, and a willingness to travel are essential. Working with elite athletes requires trust, professionalism, and the capacity to translate complex science into clear, actionable guidance under high-performance pressure.

91�� offers a Master of Science in Nutrition with a concentration in Dietetics through the Department of Nutrition and Food Studies. This program meets the academic eligibility requirements to pursue the RDN credential and prepares graduates for advanced practice opportunities, including sports nutrition. Prospective students are encouraged to connect with the department to learn more about pathways into this dynamic and impactful field.

MEDIA INQUIRIES: For reporters who wish to speak to Allison McKay about sports nutrition, please email media contact Michelle Thompson at mthomp7@gmu.edu.

Allison McKay, MS, RDN, CSSD, has been a registered dietitian for more than 25 years and has experience providing nutrition education and Medical Nutrition Therapy in hospitals, long-term care facilities and has been a research dietitian in several longitudinal research studies. Prior to working at George Mason, she worked at the Cancer Research Center at the University of Hawaii and was a consulting Dietitian with Dietitian Consulting Services, LLC in Seattle, Washington. She holds an MS in Exercise, Fitness and Health Promotion from 91�� and is a Board Certified Sports Dietitian.

About 91��

91�� is Virginia’s largest public research university. Located near Washington, D.C., Mason enrolls more than 40,000 students from 130 countries and all 50 states. Mason has grown rapidly over the past half-century and is recognized for its innovation and entrepreneurship, remarkable diversity, and commitment to accessibility. In 2023, the university launched Mason Now: Power the Possible, a one-billion-dollar comprehensive campaign to support student success, research, innovation, community, and stewardship. Learn more at gmu.edu.

About College of Public Health at 91��

The College of Public Health at 91�� is the first College of Public Health in Virginia and a national leader in inclusive, interprofessional, public health research, education, and practice. The college is comprised of public health disciplines, health administration and policy, informatics, nursing, nutrition, and social work. The college offers a distinct array of degrees to support research and training of professionals dedicated to ensuring health and well-being for all. The college’s transdisciplinary research seeks to understand the many factors that influence the public’s health and well-being throughout the lifespan.

In This Story

Allison McKay MS, RD, CSSD

Key Takeaways

Board-certified sports dietitian Allison Mckay details the critical role of nutrition in fueling the world's top athletes.
Olympic athletes require a carefully curated diet including carbohydrates, high-quality proteins, and precise hydration to achieve peak performance.
Sports dietitians are uniquely trained to provide evidence-based guidance to help athletes achieve their goals.

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In the George

College of Public Health is fueling the pipeline for nutrition professionals

Taylor Thomas — Mon, 05 Aug 2024 12:49:46 +0000

College of Public Health is fueling the pipeline for nutrition professionals Taylor Thomas Mon, 08/05/2024 - 08:49

George Mason's first cohort of graduates had a 100% pass rate on the RD certification exam—and every student was immediately employed as an RD.

Eli Kalman-Rome is the first 91�� graduate to pass the Registered Dietitian (RD) exam and become a credentialed RD in Virginia. Kalman-Rome was part of the first cohort to graduate from the new Master of Science in Nutrition, dietetics concentration program in May.

Kalman-Rome asserts his Mason education was paramount to this achievement. His prior experiences at George Mason left no question of the College’s capacity to facilitate his academic success.

“I did my master's at George Mason previously and trusted the university to provide a solid education with caring and competent faculty,” said Kalman-Rome.

To pass the RD examination, the Academy of Nutrition and Dietetics requires students to demonstrate competencies in the principles of dietetics, nutrition care for individuals and groups, management of food and nutrition programs, and food service systems. While the typical pass rate for this for this prestigious exam is 70%, George Mason's first cohort of graduates had a 100% pass rate—and every student was immediately employed as an RD. "These impressive statistics are a testament to how effectively the Department of Nutrition and Food Studies' MS, Nutrition Dietetic Concentration program prepares students for the RD exam and for the job market. We are proud of our first cohort of graduates and eager to grow this program to meet today's demand," said Martin Binks, PhD, MBA, chair of the Department of Nutrition and Food Studies.

“George Mason not only provided the didactic and internship components I needed to be successful at the RD exam, but it has made me competitive as a hiring candidate. The classes laid a solid foundation for my skills and knowledge, and the internship placements for the program were varied, interesting, and provided real-life experience that helped me understand how dietetics is used professionally,” Kalman-Rome said.

In addition to setting him up for academic success, Kalman-Rome praises the College for preparing him to enter the field as a nutrition dietetics professional with an appreciation for nutrition’s role in public health.

“Adequate nutrition is instrumental to public health outcomes because it's impossible to remain healthy without it. Nutrition impacts all stages of life, from fetal development, infant mortality, maternal health, success in the classroom for growing children, the incidences of infection and disease, shortened lifespan from chronic diseases, but it is also a critical aspect of culture. Sharing food is a way of caring for each other and passing down our traditions and beliefs, nutrition is not only about physical health but also part of a holistic wellness of communities,” he said.

Kalman-Rome recently accepted a position as a Clinical Dietician at HCA Healthcare.

Congratulations, Eli!

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Registered dietitian students cook nutritious meals for local firefighters

sbrown79 — Wed, 10 Apr 2024 19:31:36 +0000

Registered dietitian students cook nutritious meals for local firefighters sbrown79 Wed, 04/10/2024 - 15:31

Students from 91��’s Department of Nutrition and Food Studies recently visited the men and women of Fairfax Fire Station 33. They taught the firefighters about responsible nutrition habits and cooked nutritious meals for them in the station’s kitchen.

Marcus Brick (left) and Mark Radish prepare a meal for local firefighters. Photo by Evan Cantwell/Office of University Branding

The experience was part of the master of science in nutrition degree program with a dietetics concentration in the College of Public Health. The program is a pathway to becoming a registered dietitian nutritionist. The seven graduate students in the MS/RD program will be the first to graduate from this program in May.

“The meal preparation is 100 percent student led, and it has to be a completely original and healthy recipes suitable for the firefighters’ needs,” said Sapna Batheja, program director and an assistant professor of nutrition.

The students were split into three groups and prepped meals during three different shifts at the firehouse following the department’s ABC shift pattern, which covers a three-day cycle.

Master of nutrition students Marcus Brick and Mark Rudich worked on this project together, and their dish was a Green Chili Turkey Chili. Rudich had previously made the dish for his family and wanted to recreate it for the firefighters.

“The parameters of the project focused on firefighter performance,” said Brick. “A big part of the meal was making sure that the firefighters had an adequate amount protein—about half a pound of meat [per person]—for a good amount of energy so they're fueled and ready to go for whatever emergency may come.”

Green Chili, Turkey Chili prepared by registered dietitian students. Photo by Evan Cantwell/Office of University Branding

In their research, the students found that cardiovascular disease is one of the largest issues facing the American population, especially firefighters, said Brick. “But you can reduce that risk by eating plenty of fresh fruits and vegetables, and supplementing them in any meal that you have,” Brick added.

College of Public Health faculty members Batheja, Lilian Dejonge, Allison McKay, and Allison Miner and registered firefighter dietitian Megan Lautz also attended the dinners.

Lautz has been a registered dietitian since 2015 and has a unique position as many fire departments don’t have an in-house dietitian. She works with dietitian students across the Washington, D.C., metropolitan area, including Brick, Rudich, and the rest of their cohort.

Lautz met with the students regularly and provided them with Excel templates to guide them throughout the process, said Brick. “They were really handy to have and made our workload a lot easier to handle.”

“They not only had to research and develop recipes in a professional format, but they also cooked meals for six to nine people, including the fire chief,” said Lautz.

Marcus Brick (top left), Mark Radish (top right), Allison McKay (bottom center left), Allison Miner (bottom center right), and the firefighters from Station 33 pose in front of firetrucks. Photo by Evan Cantwell/Office of University Branding

After the meal was prepared, the students gave presentations to the firefighters about the importance of a healthy diet. Brick and Rudich’s presentation featured the myths and cons of green powder diet supplement.

“Public speaking is a big part of being a dietitian, and throughout the course of this program, we’ve had a lot of opportunities to practice educating others on nutrition,” said Brick. “I've tried to stick with topics that I don't know much about to fill in my knowledge gaps as I teach others.”

“Without Megan and this program, I wouldn't have known that firefighter dietitian was a niche that I could go into. I can work with airline pilots, doctors, and so many other patient populations, and the program really helped me prepare for that,” said Brick.

In This Story

Allison McKay MS, RD, CSSD

Allison Miner, EdD, MS, RDN

Sapna Batheja, PhD, RDN, LDN

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Students

Pandemic emergency food benefits end as Nutrition Month starts

John Brandon Cantrell — Tue, 28 Feb 2023 19:10:06 +0000

Pandemic emergency food benefits end as Nutrition Month starts John Brandon C… Tue, 02/28/2023 - 14:10

In This Story

Evelyn Tomaszewski, MSW, ACSW

Kerri LaCharite, PhD

Erin D. Maughan, PhD

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CPH - Nutrition and Food Studies

CPH - Social Work

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SNAP benefits

Food and Nutrition

Poverty and Inequalities

March 1 end of program will impact millions of Americans–predominantly families and people of color

Millions of families rely on food pantries, even after the height of the pandemic. Photo Credit: Emily Bartenfelder, 91�� BSW '20

On the same day National Nutrition Month kicks off, millions of individuals and families in the U.S. who currently receive benefits from the Supplemental Nutrition Assessment Program (SNAP) will see a decrease in their federal food benefits. On March 1, pandemic emergency allotments to SNAP are set to end–cutting benefits by $90 per month per person (on average).

Despite SNAP emergency allotments, many Americans still face food insecurity

During the COVID-19 public health emergency, food insecurity rates doubled overall throughout the nation and tripled in households with children. Congress originally enacted emergency allotments (EAs) during the pandemic to provide economic stimulus and address food insecurity. However, data shows that even though EAs kept more than 4 million people “above the poverty line,” according to a study from the Urban Institute, millions of Americans still experienced food insecurity and lived below the poverty line.

Evelyn Tomaszewski, MSW, assistant professor of social work in the College of Public Health at 91��, underscores the severity of the issue, saying: “Food insecurity was prevalent during the pandemic and will remain a serious concern in a ’post-pandemic’ world, particularly among households with children–who were most likely to face food insecurity during the pandemic–as well as communities of color (per USDA data).”

“When you are struggling to balance rent and daily living expenses, a loss of $168 or $190 can translate to hardship and extreme food insecurity,” said Tomaszewski. “In 2022, 9% of the population of Virginia, or 1 in 11 persons, accessed SNAP benefits. We are talking about our neighbors, our students, and our colleagues.”

A study by American University found that by the end of 2021, Americans were paying an average of 12 percent of their income on food; for lower-income wage earners, it was closer to 36 percent.

In 2023, an estimated 34 million people (including 9 million children) still remain food insecure, and the cost of food is expected to rise by 3.5 percent - 4.5 percent, according to the USDA.

Vulnerable populations already adversely affected by COVID will see the biggest impact

“Our country’s vulnerable populations have been the most affected by COVID and inflation. Those who live significantly below the poverty threshold, including households with children headed by single women and Black and Hispanic households, rely on SNAP benefits to make sure there is food on the table,” said Kerri LaCharite, PhD, associate professor of Nutrition and Food Studies in the College of Public Health.

LaCharite and Tomaszewski are also concerned for populations that will likely dip below the poverty line when EAs end, including college students, seniors living on a fixed income, and individuals with disabilities.

Mason Social Work students volunteer at food pantry during COVID-19 pandemic.

College students who qualified for the emergency allocation will also lose their benefits on March 1, when those defined as “able-bodied adults without dependents” will again be limited to a three-month limit of benefits. According to the College and University Food Bank Alliance, more than 30% of college students were food insecure in 2019, even before the pandemic.

Older adults and persons with disabilities saw a decrease in SNAP benefits when they received “long overdue (and still minimal) increase to social security benefits.” With the end of EAs, benefits will be cut (on average) by $168.00 per month for households with adults aged 60 and older and (on average) $190 per month for persons with disabilities.

The impact of food insecurity is long-lasting for children and adults. “The long-term effects of food insecurity will affect health outcomes. In children, food insecurity is associated with cognitive problems, higher risks of being hospitalized, asthma, behavioral problems, depression, poorer general health, among a longer list. In non-senior adults, food insecurity is associated with diabetes, hypertension, mental health issues, high blood cholesterol levels, and poor sleep,” said LaCharite.

Food banks, schools, and community support - How will individuals, families, and communities meet the need?

Erin Maughan, PhD, associate professor of nursing in the College of Public Health, works with K-12 school districts and school nurses and is particularly concerned about the impact on school-aged children, school systems, and the employees who may already be stretched thin.

“With SNAP emergency funds decreasing, it could increase the number of students or amount of food schools will provide students. Schools already are a safety net for food (breakfast and lunch), and some provide food backpacks for the weekend. Of greater concern is how it will impact mental health and learning. When children are hungry, they can't concentrate; down the road, it could also be an issue of malnutrition,” said Maughan

“Families are going to need to fill the gap somehow,” says LaCharite. “We have seen this in the past. It will likely mean increased reliance on food banks and pantries, skipping meals, and a significant decrease in the consumption of fruits and vegetables. Food insecure families buy less fruits and vegetables and buy more nonperishable staples as their budget for food shrinks.”

People are losing a significant amount of support money available via the SNAP EA, resulting in increased reliance on food banks (which are also consistently reporting both increased need and decreased donations.) While many of our area emergency food providers saw a temporary dip in need in fall 2021, they also experienced a large increase in patrons seeking food in the spring of 2022 as inflation rates started to rise.

What can be done to help?

March 1 is also the start of National Social Work Month, and Tomaszewski sees an important role for social work students and faculty–and beyond. In addition to donating to area food banks, there are ways that members of the community can help those experiencing food insecurity.

“At the macro or systems level, everyone can advocate for the Commonwealth of Virginia to add funds to the program that not only ensures SNAP benefits (at least) similar to the SNAP EA levels but also expands coverage to those that will be losing benefits, such as ‘able-bodied persons’ and college students,” says Tomaszewski.

She also sees an important role for those in the College of Public Health and beyond. “Social work students, and students throughout the College, directly work with those who will be affected by this policy change and/or who are at risk for food insecurity. At the individual level, social work students and allied professionals across the College can learn about food insecurity and available benefits, and ensure that clients know what is available, such as the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) and SNAP.”

As the country recognizes National Social Work Month and National Nutrition Month, it is also an opportunity to recognize, support, and advocate for our neighbors, our students, and our colleagues who continue to experience food insecurity across the United States.

Mason professor wants more support for mothers and children suffering from food insecurity

ckearney — Wed, 04 May 2022 12:25:07 +0000

Mason professor wants more support for mothers and children suffering from food insecurity ckearney Wed, 05/04/2022 - 08:25

In This Story

Constance Gewa. Photo by Creative Services

91�� professor Constance Gewa says that one of the biggest international problems we face is mothers and children worldwide chronically suffering from food insecurity and a lack of nutrition. Gewa, whose research has focused on countries in Africa, says that undernutrition can start in utero and get worse from there.

When children start their lives in poor nutritional status and it continues, there can be significant long-term consequences, said Gewa, an assistant professor in the College of Health and Human Services’ Department of Nutrition and Food Studies. For example, childhood stunting has been associated with reduced development and poor academic and work performance.

“When undernourished women become pregnant, it can affect their children’s overall health right away,” Gewa said. “Their children are likely to suffer from intrauterine growth retardation, low-birth weight and might not even survive or, if they do survive, they could struggle and fail to thrive. If they continue to face food insecurity and a lack of nutrition, their health and developmental problems will escalate.”

Gewa said there needs to be particular attention paid to young women, even before they become pregnant, to ensure that they are well-nourished and as healthy as possible.

“Addressing nutritional concerns and supporting the health of women and girls, at pre-conception, during pregnancies and between pregnancies, could help break the cycle of malnutrition,” said Gewa. “It’s a start, but it can’t end there.”

In addition, Gewa said it’s important to promote healthy child-feeding practices such as breastfeeding whenever possible.

“We know that the best and safest food for a baby is breast milk,” Gewa said. “In low-income nations, we promote breast feeding because we know it is safe and nutritious, but if a mother isn’t well-nourished then it is difficult for her to breastfeed her young child as recommended.”

Gewa’s work has highlighted high rates of food insecurity in small households in rural Kenya and the disconnection between promoted agricultural practices and the nutrition of mothers and children.

In general, she said, adopting agricultural policies that are nutrition-sensitive can lead to improved health and nutrition for mothers and children.

Small farm households “are most vulnerable to malnutrition. However, a number of agricultural policies are not sensitive” to poor farmers’ needs, said Gewa. “If the agricultural policies in a certain area do not promote healthful foods that a family can sustainably farm and consume, then that can lead to food and nutrition insecurity.”

Gewa is a leading expert in estimation of dietary intake quantity and quality in African populations, sustainable food-based strategies aimed at improving food security and nutritional and health status of mothers and children populations in resource-poor settings in Africa and diet-related behavior change. Gewa also worked as a nutrition team leader and a project coordinator with a child nutrition research project in Kenya.

Constance Gewa can be reached at cgewa@gmu.edu

For more information, contact Anna Stolley Persky at apersky@gmu.edu

About George Mason

91�� is Virginia’s largest public research university. Located near Washington, D.C., Mason enrolls 39,000 students from 130 countries and all 50 states. Mason has grown rapidly over the past half-century and is recognized for its innovation and entrepreneurship, remarkable diversity and commitment to accessibility. In 2022, Mason celebrates 50 years as an independent institution. Learn more at gmu.edu.

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Sustainable food systems support nutrition and the environment, Mason professor says

ckearney — Tue, 19 Apr 2022 17:12:07 +0000

Sustainable food systems support nutrition and the environment, Mason professor says ckearney Tue, 04/19/2022 - 13:12

In This Story

Kerri LaCharite, PhD

Kerri LaCharite is an assistant professor in the Department of Nutrition and Food Studies of 91��’s College of Health and Human Services. She writes and teaches about sustainable food systems, urban agriculture and the effects of agriculture-based learning on eating behaviors. She recently answered questions about food consumption, sustainable agriculture and the environment.

What are the environmental concerns related to food consumption?

There are many environmental impacts from the way we choose to feed ourselves. Greenhouse gas emissions associated with U.S. food supply chains are predominantly from food production, with much smaller contributions from food transportation and retail.

Other impacts include threats to biodiversity, decreased bee and bird populations due to pesticides, freshwater salination, overexploitation of fish stocks, deforestation, emergence of pesticide-resistant weeds, depletion of phosphorous, and groundwater contamination.

It can be easy to feel overwhelmed, despair, or even apathy with so many environmental crises. But we can all take simple actions to make changes and help the environment.

What is meant by the term “sustainable food system?”

A sustainable food system is one that addresses the needs and limitations of humans and the Earth. It implies long-term permanence capable of maintaining productivity indefinitely. While this definition can be a bit ambiguous, it is purposeful.

A sustainable food system must be specific to place. What is grown and eaten in the mountains of Vermont would and should be different than the Balinese rice paddies, or the semi-arid climate of Arizona. Growing practices would also be different in these different areas.

What is urban agriculture and how does it fit into sustainability?

Urban agriculture is growing food in urban areas. This can be in yards, collective community gardens, rooftop farms, and vertical farming, either indoors with soilless farming techniques like hydroponics and UV lighting or growing vertically up buildings.

Sustainable food systems are all about expanding local food systems and overlapping with national and global food systems to increase resilience.

Q: How does nutrition fit into concepts of sustainability?

What is healthy for the environment is healthy for humans. Changing food consumption behaviors to reduce the consumption of meat and animal products can reduce greenhouse gas emissions and some of the risks of the typical American diet, like Type 2 diabetes.

How can people contribute to sustainability on an individual basis and as a collective?

The biggest action that all of us can do to decrease global greenhouse gases is eat less meat and animal products. Sustainable healthy diets include vegetarian, vegan, pescatarian, Mediterranean diet, New Nordic diet, meat reduction, and following USDA dietary guidelines. Even eating meatless one day a week can offer environmental benefits. Collectively making small steps can make a big impact on the environment and our health.

What is food policy and why does it matter?

We need food to be available, accessible, affordable, sustainable, and nutritious. This is a tall order. As a global society, we should not make healthy food and sustainability a luxury. Food policy at the national level, such as laws affecting agriculture, and at the local level, such zoning for urban agriculture and community gardens, can incentivize and mandate sustainable food systems.

What if the U.S. invested as much money in research and development for sustainable agriculture as it does in conventional industrial agriculture? The cost of sustainable and organic food might go down. What if we required a certain percentage of food in our schools, jails, universities and other government institutions be procured regionally, and sustainably? Policy enables collective action for all and tries to serve our values as best it can. It can make lasting impact.

Reach Kerri LaCharite at klachari@gmu.edu

For more information, reach Anna Stolley Persky at apersky@gmu.edu

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Mason experts weigh in on the nutrition profile of cicadas

ckearney — Mon, 21 Jun 2021 17:24:58 +0000

Mason experts weigh in on the nutrition profile of cicadas ckearney Mon, 06/21/2021 - 13:24

Margaret Slavin

This year, billions of Brood X cicadas emerged in the United States and generated quite a buzz, according to environmental experts. They also prompted questions about whether they are safe to eat, and who would want to eat them.

It’s safe for most people to eat insects, including cicadas, said Margaret Slavin, an associate professor in the Department of Nutrition and Food Studies in 91��’s College of Health and Human Services.

“Cicadas and other insects contain high-quality protein,” said Slavin. “Insects are generally considered to be good sources of protein, fiber, and minerals. They are commonly eaten in other places around the world for their nutritional qualities and their taste.”

Tweets from the U.S. Food and Drug Administration (FDA) point out that eating too much of the exoskeleton can be irritating or even a choking hazard. Also, the FDA cautions that people with seafood allergies shouldn’t eat cicadas because they might also be allergic to insects.

Sapna Batheja

Sapna Batheja, term assistant professor in the Department of Nutrition and Food Studies, agrees, noting that the insects share a family relationship with shrimp and lobsters.

Batheja said the insects are harmful to dogs if they are consumed in large quantities, and may cause stomach aches, nausea, vomiting, diarrhea, lethargy, and poor appetite.

Batheja also had some guidelines for human consumption of cicadas.

“To cook cicadas, it is recommended to freeze them first to kill them humanely,” said Batheja. “The next step would be to cook them by either grilling, roasting, frying or boiling them."

Batheja and Slavin said cicadas can be a healthy food alternative.

“The teneral [post-molting] and nymph stages are ideal for eating; however, these are short-lived phases of the cicada,” said Batheja. “You can eat a full-grown adult cicada, although there is a higher risk that they will be infected with a fungus. Pesticides may also be a concern, but you can gather cicadas from a place that has not been treated with fertilizer or chemicals.”

Restaurants that serve cicada-inspired meals are “a great way for individuals who are curious about their taste to try them without having to experiment with catching and cooking them themselves,” said Batheja. “Some individuals describe the flavor of cicadas as nutty, with a hint of asparagus taste to it. Others proclaim that they do not have a ton of flavor, so you can add different spices, flavorings or sauces.”

Slavin added that insects are considered a more environmentally sustainable source of protein than livestock like cows, pigs, chickens.

According to Batheja, “there was a push in 2013 by the United Nations to promote insects as an inexpensive and sustainable protein source, and there are a variety of bug powders and snacks that have been on the market over the past several years.”

“Eating cicadas once every 17 years won’t solve our current challenges surrounding food security and sustainability,” said Slavin, “but the novelty of it may help to educate people about edible insects being a possible way for us to address these important issues of our time.”

Margaret Slavin is an associate professor in the Department of Nutrition and Food Studies, and an affiliate of the Center for Study of Chronic Illness and Disability and the Krasnow Institute. Formally trained in both food analytical chemistry and clinical nutrition, Slavin’s expertise are primarily focused where food science and nutrition overlap to improve human health. She can be reached at mslavin@gmu.edu.

Sapna Batheja is term assistant professor in the Department of Nutrition and Food Studies. Batheja’s research interests are how to leverage technology to create dietary behavior changes and impact overweight and obesity. Batheja, a registered dietitian, has extensive experience in a variety of Washington, D.C.-based community settings, including schools, policy, and grant management. She can be reached at sbatheja@gmu.edu.

For more information, contact Jeanene Harris at jharri57@gmu.edu.

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