Rutgers School of Environmental and Biological Sciences [Dept. of Nutritional Sciences]
Photo: Graduate student and researcher work in lab.

It was the 1950s and American men were dying in droves from heart attacks. Dr. Joseph L. Dixon follows the trail of Ancel and Margaret as they scour the world for clues to the causes of heart attacks. Their journey leads to the start of the world famous Seven Countries Study, contributions to the discovery of LDL, and the writing of three New York Times best-selling cookbooks. In the course of their travels, Ancel and Margaret Keys discover the Mediterranean diet. For more information, see


Research for a Healthy Tomorrow

Rutgers' interdisciplinary Department of Nutritional Sciences emphasizes (1) both undergraduate and graduate education, (2) research into basic issues of nutrition, and (3) public service that uses research results to improve the nutritional habits, general health, and overall well-being of the populace. Special departmental emphases include molecular, biochemical, physiological, clinical, psychological, and cultural dimensions of human nutrition. The combination of biology and social science in teaching and research equips the department to take a fresh look at nutrition problems and develop unique solutions that improve the quality of life for people throughout New Jersey, the United States, and the world.

Members of the Nutritional Sciences Faculty bring a multidisciplinary approach to their teaching and research, for their training represents nutrition, dietetics, biochemistry, education, and human development.