For Alice H. Lichtenstein, her path to becoming one of the nation’s leading nutrition researchers began unexpectedly.
Growing up in New York City in the 1960s, she was diagnosed with dyslexia and was told that a college degree might be out of reach. Plus, no one in her family had ever gone to college.
“Expectations were extremely low,” said Lichtenstein, a researcher at Tufts University. “My mother thought she might be able to get into college if she majored in home economics.”
So she enrolled in a “home EC” class at Buffalo State University, but quickly got bored and transferred to Cornell University, where she dove headfirst into nutrition classes. There she found her true calling.
“I knew that in my block of Queens, many fathers had died of heart attacks in their 50s. I wanted to be more aware of the relationship between diet and health. That’s how I really fell in love with nutrition.”
Lichtenstein went on to earn a Master of Science degree from Pennsylvania State University, a Doctor of Science degree from Harvard University, and embarked on a long career exploring the relationship between what we eat and our bodies’ responses. . She then received her honorary doctorate from the University of Eastern Finland (officially the University of Kuopio). “Grandma of nutrition” washington post Ms. Lichtenstein, as she was called, has volunteered with the American Heart Association for more than 40 years, starting at the state level and expanding to the national level.
In recognition of her service and efforts to help people live longer, healthier lives, Ms. Lichtenstein will receive the AHA Lifetime Achievement Award at a national ceremony on Thursday, May 2. The online event will be held at Central from 6 to 8 p.m. This award is presented annually to an individual or organization that has made a significant contribution to the association.
Lichtenstein is chief scientist and director of the cardiovascular nutrition team at the USDA Gene Mayer Center for Aging and Human Nutrition Research at Tufts University in Boston, and the Stany N. Gershoff Professor of Nutritional Science and Policy. She also wears many hats as an AHA volunteer.
Since 1984, she has served as a volunteer leader and advocate for nutrition, research, and translation, and has helped shape the organization’s strategic direction. She has served on numerous prestigious committees, including the AHA Nutrition Committee (Vice Chair from 2000-2003 and Chair from 2003-2006), and has served on a number of prestigious committees, including the AHA Nutrition Committee (Vice Chair from 2000-2003 and Chair from 2003-2006). We develop and promote nutrition programs based on nutrition.
She has led or authored more than 40 AHA scientific statements, recommendations, and guidelines, including working group chair for the 2021 AHA Dietary Guidance Scientific Statement to Promote Cardiovascular Health. This statement emphasizes starting a heart-healthy diet at an early age.
She was a member of the writing group for the 2017 AHA Dietary Fat and Cardiovascular Disease Presidential Recommendation and the 2023 Food is Medicine Presidential Recommendation calling for nutritional interventions and policies to improve health.
She currently chairs the Nutrition Publications Committee and is a member of the AHA Nutrition Committee’s Ultra-Processed Foods Nutrition Committee Writing Group.
As the science of healthy eating evolves, including research in his own lab, Lichtenstein will discuss evolving research findings on the relationship between fat, cholesterol, sugar, other factors, and cardiovascular risk factors. has contributed to disseminating information. Although her knowledge of nutrition has improved dramatically, she believes there is still an urgent need to improve health literacy, especially in schools.
“All of our efforts will be in vain if we don’t educate children about basic food and nutrition concepts early and often,” she says.
“With the tsunami of nutrition misinformation on social media, the American Heart Association is even more important because they are the authoritative source. Whenever I’m asked, I say, “There’s a ton of information for consumers on the AHA website.”
Lichtenstein said more and more people are minimizing added salt and sugar and focusing on fruits, vegetables, whole grains, low-fat and fat-free dairy products, and fish and plant-based protein sources. He said he was optimistic about the shift in eating patterns. However, additional adjustments may be required.
“You have to make your default option the healthiest option,” she says. “If you’re offered whole-wheat bread, whole-wheat pasta, or pizza dough made with whole-wheat flour, you’re probably going to eat it.”
After 40 years of volunteering with the AHA, Lichenstein encourages others to donate their time and energy to support the organization’s mission.
“It’s a great opportunity to work with smart and interesting people and expand your horizons,” she said. “And it’s a very welcoming environment where your voice is heard and valued. When you work with the Heart Association, you feel like you’re contributing to something positive. It’s a win-win. It’s the situation.”
