George Mason University
George Mason University Mason
George Mason University

Dr. Lawrence Cheskin Joins CHHS Faculty

December 18, 2018

Lawrence Cheskin

Dr. Lawrence Cheskin Photo by: Chris Hartlove, courtesy of Johns Hopkins University

George Mason University’s College of Health and Human Services (CHHS) today announced that Lawrence Cheskin, MD will join its full-time faculty as professor and chair of the Department of Nutrition and Food Studies, effective mid-January 2019. A fellow of the American College of Physicians, The Obesity Society, and the American College of Gastroenterology, he will bring to CHHS his scholarship and vision for leadership in the fields of medicine and human nutrition.

Cheskin was most recently on the full-time faculty of Johns Hopkins University, with a primary appointment in the Bloomberg School of Public Health in the Department of Health, Behavior & Society, with joint appointments in International Health (Human Nutrition), and in Medicine (Gastroenterology) at the Johns Hopkins School of Medicine.

Cheskin founded the Johns Hopkins Weight Management Center, a multidisciplinary, team-based program, in 1990, and will remain an investigator on several related research grants. He is the former director of the Gastroenterology Division of Johns Hopkins Bayview Medical Center, and serves on the Faculty Editorial Board of the Johns Hopkins University Press and the Faculty Advisory Panel of the Johns Hopkins Health Review.

Cheskin is the author of 200 publications in journals such as JAMA, Annals of Internal Medicine, The New England Journal of Medicine, Pediatrics, Lancet-Diabetes Endocrinology, Journal of Nutrition, Neuroendocrinology, Health Affairs, and Obesity, as well as 7 books. He is a frequent contributor to research and popular articles on obesity and weight management. His appointment will help in the College’s future transition to a college of public health through multi-disciplinary academic research in health disparities and individualized approaches to obesity, as well as advance the Department of Nutrition and Food Studies.

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