Springfield College Center for Wellness Education and Research Welcomes Renowned Nutritional Journalist to Campus



The Springfield College Center for Wellness Education and Research (CWER) and the Springfield College class of 2016 hosted journalist and nutrition expert Gary Taubes on Wednesday, Nov. 12, in Judd Gymnasia, Union West. Taubes’ presentation, “Why We Get Fat and What to do About It,” focused on years of research that analyzes the effects of how much and what an individual eats, and how it relates to their health. 

Author of the bestselling Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health and Why We Get Fat: And What to Do About It, Taubes is an award-winning science writer and a correspondent for Science magazine.  In 2002, Taubes New York Times cover story “What if it’s All a Big Fat Lie?” challenged conventional thinking about the fat-versus-carbohydrate debate.

"Gary's incredible work has provided the nutrition field with convincing evidence that we need to bring widely-held nutritional guidelines completely into question,” said CWER Director Richard J. Wood. “Gary has not been afraid to question prior research.  We are honored that he took the time to speak to members of the Springfield community and offered new ways to think about health.”

Taubes is the only print journalist to have won three Science in Society Journalism awards from the National Association of Science Writers. He also has contributed articles to the 2002 edition of The Best American Science Writing and to the 2000 and 2003 editions of The Best American Science and Nature Writing.  In 2012, Taubes co-founded the Nutrition Science Initiative with the aim of “reducing the individual, social, and economic toll of obesity and its related diseases by improving the quality of science in nutrition and obesity research.”

“I like how he pushes the envelope and emphasizes the importance of critically evaluating what researchers are saying to the public,” said Springfield College 2016 Class President Rocco DiStefano.

Housed in the Springfield College School of Health, Physical Education and Recreation, the mission of the CWER is to serve as the preeminent source for best practices in nutrition and physical activity programming for youth.

Founded in 1885, Springfield College is known worldwide for the guiding principles of its Humanics philosophy—educating students in spirit, mind and body for leadership in service to others. With its foundation of academic excellence and rich athletic heritage, Springfield College prepares students with real-world leadership skills for careers that transform lives and communities. The college offers a range of undergraduate and graduate degree programs in the fields of health sciences, human and social services, sport management and movement studies, education, business, and the arts and sciences. It also offers doctoral programs in physical education, physical therapy, and counseling psychology. The college is ranked in the 2015 edition of “Best Colleges” in the top tier of “Best Regional Universities – North Region” by U.S.News Media Group, and is designated as a premier Leadership Development Center by the YMCA of the USA. More than 5,000 traditional, nontraditional and international students study at its main campus in Springfield, Mass., and at its School of Human Services campuses across the country.