������

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.

In addition to fostering student-athletes' wellness, the collaboration will offer applied learning for nutrition students in the college.

Extended reality (XR) can give students experiences they might otherwise miss, but its success depends on thoughtful design, accessibility, and support.

A pilot program led by George Mason social work professor Li-Mi Chen used virtual scenarios to improve training for nursing home staff.

George Mason Social Work Professor Denise Hines co-edits landmark book highlighting an often-overlooked group.

Rocío Rodríguez Morales, MSW ‘25, a first-generation student, found support and community at George Mason as she forged a new career path with her third degree.

Through her coursework and on- and off- campus jobs, health administration major Claire Leonard has gained experience in various health and business layers of health care.

This year at the college's annual National Public Health Week “Conversations and Connections” event, experts explore the health consequences of isolation—and our collective responsibility to address it.

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 ������ and a researcher and clinician with expertise in obesity, explains what this moment means for patients, providers, and public health.