Marion Nestle is a professor in the Department of Nutrition, Food Studies, and Public Health at New York University. She is the author of Food Politics, Safe Food, What to Eat, and Pet Food Politics.
Nestle also holds appointments as Professor of Sociology at NYU and Visiting Professor of Nutritional Sciences at Cornell. She is the author of three prize-winning books: Food Politics: How the Food Industry Influences Nutrition and Health (revised edition, 2007), Safe Food: The Politics of Food Safety (2003), and What to Eat (2006). Her most recent book is Feed Your Pet Right: The Authoritative Guide to Feeding Your Dog and Cat. She writes the Food Matters column for The San Francisco Chronicle and blogs almost daily at Food Politics.
Here's the dilemma: Pink slime solves a serious food safety problem and is nutritious, but it violates many cultural norms here in the U.S.
Apr 3, 2012
Over the course of writing a single article, the author received emails from several sources claiming pink slime is being treated unfairly.
Apr 2, 2012
In its contest to find the best ethical case for eating meat, The New York Times assembled a high-profile list of judges, but they're all white men. Is consuming animals a feminist issue?
Mar 30, 2012
Although some diets may be easier for you to stick to or be more satiating, the bottom line is that you need to eat less to reduce body weight.
Mar 29, 2012
We know from the USDA's Beltsville study that no matter how hard we try, almost all of us are unable to accurately report how much we eat.
Mar 28, 2012
A roundup of the latest articles about sodium in foods and health from FoodNavigator-USA, including reactions from bakers, researchers, law professors, academics, and government.
Mar 27, 2012
Despite concerns about the consequences of obesity, correcting calorie imbalances presents challenges few countries are prepared to meet.
In 'The Great American Cereal Book' Topher Ellis and Marty Gitlin go on an encyclopedic nostalgia trip, and Aaron Bobrow-Strain asks how white bread became white trash.
Mar 26, 2012
A good source of protein, chicken is best for you when baked in the oven or stir fried with your favorite vegetables. Note that the dark meat has a bit more saturated fat and cholesterol.
Mar 23, 2012
Jonathan Deutsch's 'They Eat That?' includes nearly 100 short essays about foods that some consider to be weird, including camel and cavy.
Mar 22, 2012
Atiny Diffley unexpected page-turner, 'Turn Here Sweet Corn,' David Hanson and Edwin Marty's 'Breaking Through Concrete: Building an Urban Farm Revival,' and more.
Mar 20, 2012
Daniel Imhoff's 'Food Fight' provides a better explanation of the Farm Bill, which Congress is currently fussing with, than anyone else.
Mar 16, 2012
Whatever the items served, they can inspire a set of four questions about what food means to us as moral, ethical beings in today's world.
Mar 14, 2012
It's almost impossible to accurately estimate the amount of anything in food calories or fat, but if it looks greasy and smells bad, don't eat it.
Mar 13, 2012
Olivier de Schutter recommends cracking down on junk food advertising, regulating foods high in fats and sugar, and tax unhealthy products.
Mar 12, 2012
A collection of the latest articles on "natural" food, which many people wrongly perceive to be equivalent to organic or healthy food.
Mar 9, 2012
Adjusted for waste, the availability of sugars is about 27.5 teaspoons per day per capita, meaning everyone -- men, women, and babies -- which translates to about 440 calories.
Mar 8, 2012
Last year, 14 states introduced bills to require GM foods to be labeled as they are in Europe. None passed, but the campaign is spreading.
Mar 7, 2012
Chips are everywhere, but there are better options for you: Stick with vegetables and fruits, and choose unprocessed foods when possible.
Mar 6, 2012
Facts Up Front, interpreted as an attempt by the food industry to make an end run around label initiatives, now has everyone's backing.
Feb 28, 2012
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