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November 11, 2004

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November 11, 2004

line drawing of leaping fish
Catching on
Walter Willett, chairman of the School of Public Health's Nutrition Department, has set his sights on helping make three healthy changes in the food industry: a move away from trans fats, a switch to unrefined carbohydrates, and a reduction in added salt. Willett and colleagues promoted these goals last month in a retreat for industry leaders at the Culinary Institute of America. Full story


Nutrition science: coming soon to a restaurant near you
HSPH's Walter Willett helps food service industry establish healthier eating in public venues

Kahne brings chemistry to life
Professor bridges biology and chemistry

CfA to remember life and science of Fred Whipple
Celebration at Science Center to include symposium on topics of special interest to Whipple





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