“Nutrition is a very practical topic. We eat several times a day, and every time you eat you can use this knowledge. I found this to be the most practical major while I was in college,” says Ruby Winslow Linn Endowed Professor, Nutrition Co-Chair, and Director of the Didactic Program in Dietetics Teresa Fung. “I realized that I can use nutritional knowledge to better myself and others.”
Two Decades of Disease Prevention Research
Broadly construed, Fung studies how people eat and how diet correlates to their risk of acquiring various diseases, including diabetes, cardiovascular disease, and cancer, as well as unnecessary weight gain, osteoporosis, and fractures in middle-aged and older adults.
To identify risk factors, Fung examines food combinations. “Instead of focusing on one food, I look at foods that are eaten in combination. We call this a ‘dietary pattern,’ because it is a pattern of what people eat,” she explains.
“Cultures have certain foods that tend to be served together and are eaten together. For example, in the US, the combination of a burger, French fries, and a soda is very common,” Fung says. “Moreover, people who eat a lot of salads also tend to eat more fish. Those are both dietary patterns, and they influence people’s eating habits and food choices.”
Fung’s research draws from long-term data collected by the Harvard T.H. Chan School of Public Health, where she collaborates with other researchers. “Together, we perform a statistical analysis based on the data to identify overall patterns,” she says.
Key Findings
From the body of scientific research that Fung has reviewed, one key finding revolves around sources of fat, especially saturated fat. While this is almost universally a “bad” fat, sources of saturated fat from meat/animal products are far worse for cardiovascular health than those sourced from plants. “This suggests that we should go to plant foods. Plants should be a staple in our diet,” she says.
Furthermore, Fung addresses other key nutrients, including fiber and folate. “Americans are not eating enough fiber,” she observes. While social media has unleashed “fibermaxxing” trends, she notes that this information is not always accurate and rarely reaches the people who need it.
Health benefits of fiber include digestion regulation and keeping one fuller longer (thus preventing overeating). Fermentable fibers also reduce cardiovascular risk by lowering LDL (“bad”) cholesterol. “Beans are an amazing fiber source,” she says.
Fung also identifies plant-based foods as good sources of folate, a nutrient that is also lacking in most American diets. “Folate is a B vitamin that concentrates in fruits, vegetables, and beans. Folate aids in cell division, the production of red blood cells, and prevention of anemia, as well as aiding other cellular functions. The research on disease prevention points to a highly plant-based diet,” she says. “In other words, eat more plant protein and less animal protein. This prevents nutrition problems.”
When planning meals, Fung recommends revolving a meal around vegetables and legumes, rather than an animal protein. “When we think about our next meal, we often say something like, ‘I will make beef for dinner.’ Instead, think vegetables first. In other words, plan the vegetable part of the meal before thinking about what protein you are going to eat. We need to shift our priorities to plant-based foods instead of animal-based foods.”
Fung stresses that “enjoying food and being nutritious are not in opposition. Dietitians are not food police. You don’t have to eliminate treats that you enjoy. But you learn how to incorporate and combine that with nutritious food, which promotes your own health.”
Beyond nutrition, Fung notes that a plant-based diet is better for the environment and sustainability. “Plants use far less energy than animal foods and dairy products,” she says. “Eat more plant protein. It is good for you and for the planet.”
Broader Impact of Nutrition Research
Approaching nutrition as disease prevention over the last 20 years, Fung’s research has made an impact on society through organizations, the government, and the media.
Serving on the national Scientific Advisory Council (2023–2025) for the US government, her findings have been utilized and implemented on a wide scale. As she explains, “Every five years, the US publishes dietary guidelines for Americans, a practice that began in the 1980s. The last few editions have focused on dietary patterns.”
For this project, Fung consulted alongside a group of scientists from around the country. Together, they reviewed the existing science and reported it to the government. “In this way, my research contributes to the formation of these recommendations,” she says.
On several occasions, Fung has shared her findings with the popular press. In recent years, she has been quoted in several media outlets — Eating Well, The New York Times, The Boston Globe, and NBC News — to name a few.
“When it comes to public health, you want to benefit a lot of people all at once. And the media is a good channel to convey the correct message,” she says. “I also try to dispute and counteract the misinformation out there. And I am always happy to publicize the Simmons name.”
Strengths of the Department of Nutrition at Simmons
“Although the Simmons Department of Nutrition is not massive, we have faculty that cover many areas of nutrition: maternal health, older adults, sports nutrition, clinical nutrition, and disease prevention,” Fung says. “No matter what interests Simmons students, there are faculty who can mentor them.”
As for her own teaching, Fung prioritizes the balance of theoretical and practical knowledge. At Simmons, she teaches two groups of courses: nutrient metabolism and nutrition epidemiology.
“Nutrient metabolism is the scientific foundation. It is especially useful for grounding students in science and combating misinformation that may be otherwise hard to ignore.”
Nutrition epidemiology enables students to evaluate new information. “Through these courses, students can assess the validity of nutrition claims. This internal knowledge can steer them in a long career,” Fung explains.
“If students desire a career as a registered dietitian, Simmons offers accredited programs that can shepherd them through the entire process, preparing them to take the national exam,” Fung says.
The Department of Nutrition also partners with the School of Management (SOM) to train students who plan to form their own nutrition-based businesses by teaching them best practices in entrepreneurship.
Stay Grounded in Science
“One thing I see in our students, which is wonderful, is that they want to go out and help people,” Fung reflects. “They see people eating unhealthily and people with diseases and they want to help them. It’s great. They should not lose that focus.”
Fung, however, cautions students to remain on the side of science. “Students’ ability to help people must be supported by a strong scientific foundation,” she says. “Don’t be afraid of the science and pay good attention to it. Seek scientific knowledge; it gives you a solid grounding and will enable you to learn new things.”