Please read the information on the link carefully as times and locations vary.

To RSVP, please visit one of the links below:

Food Studies Program
November 24th from 12-2pm

Clinical Nutrition Program
Thursday, December 17th, 6:30-8pm

Qualifications

Candidates should have a doctoral degree in public health (or a doctoral degree in a social science along with an MPH), leadership experience, a strong commitment to teaching, research, mentoring students at the graduate and undergraduate levels, an active portfolio of externally-funded research, and a productive record of peer-reviewed publications.

Responsibilities

The successful candidate will assume a leadership role in the growing MPH, undergraduate, and doctoral programs in the Department, teach, mentor, and advise undergraduate and graduate students, and provide service to the university and the community. The candidate will be able to participate in NYU's University-wide Global Program in Public Health. For more information see here www.nyu.edu/mph.

NYU's dynamic Global Network University includes NYU Abu Dhabi and international programs and academic centers around the world. NYU Steinhardt faculty may be afforded the opportunity for variable term work at these global study and research sites.

NYU is a large, private university located in the Greenwich Village area of New York City. For further information, visit http://steinhardt.nyu.edu/nutrition

Applications

Candidates should send a cover letter discussing qualifications, a curriculum vitae, copies of publications, and the names and telephone numbers of five references to:

Professor Sally Guttmacher,
Department of Nutrition, Food Studies & Public Health,
NYU Steinhardt School of Culture, Education and Human Development
35 West 4th Street, 10th Floor
New York, NY 10012-1172.
Tel: (212) 998-5580
Fax: (212) 995-4194
Email: nutrition@nyu.edu (subject: faculty search).

Review of applications will begin November 15, 2009 and will continue until the position is filled.

New York University is an Equal Opportunity Employer and is committed to building a culturally diverse educational environment.

Congratulations, Alyssa!

New York University has prepared throughout the spring and summer to address the expected increase in the number of flu cases this fall as students and staff return to classes (please refer to http://www.nyu.edu/shc/flu for a brief summary of our planning and the latest updates throughout the academic year).

At this juncture, we are writing to remind you of the ways in which you as a student and as a parent, can help yourself and your son or daughter - and, by extension, the entire NYU community - to prevent the unnecessary spread of flu and infection. For students studying abroad for the entire semester, please consult with the Student Life staff upon arrival at the site for specific guidelines as not all of the following will apply.

First, if you have flu-like symptoms (fever, cough, sore throat, body aches) before coming to campus for the start of classes, please wait until you are fever free (at rest, temperature less than 100 degrees Fahrenheit) for at least 24 hours before arriving. Please e-mail advisement.provost@nyu.edu to advise us that you will be arriving late and this office will notify your academic advisers about any absences from orientation activities or classes. If you re living in the residence hall, your assignment will be secured by emailing housing@nyu.edu from your NYUHome account with the subject line "DELAYED CHECK-IN" about your illness and anticipated move-in date.

Second, if you have any chronic illnesses such as asthma or diabetes, please make sure that you discuss with your personal health professional any precautions that you might need to take prior to coming to campus. You can also call to discuss your concerns with a NYU Student Health Center (SHC) clinician at 212-443-1000.

- All students, whether living in NYU Housing or off campus, should also consider preparing a "stay at home kit" with over the counter items such as a thermometer, fever reducing medicine (e.g. acetaminophen, ibuprofen, but not aspirin), surgical masks (to be used when ill and in shared space environments), Gatorade and other electrolyte type drinks, and a few nonperishable food items such as protein bars, and soups. Although the University will provide food and other supplies to ill students living in NYU Housing (see section below "Where Can You Go To Get Help If You Are Sick With the Flu?"), it is always good to be prepared.

- If you get sick during the semester, please stay in your residence hall room if you live on campus, or apartment/house if you live off campus; stay away from class and other public areas until you are fever free for 24 hours. Contact a friend, parent, or a resident assistant (RA) if you live in NYU Housing, so that someone knows you are ill and how that person can assist
you.

- Students living in residence halls who are from the local area are advised to return home to recover from their illness until they are fever free and able to return to campus.

- Call the NYU Student Health Center if you need any advice or have any concerns at 212-443-1000.

- If you are ill, your instructors are being asked to be flexible in their approach to student absences because of the flu. This self-isolation will give your body time to recuperate and will help prevent the unnecessary spread of the flu to others.

How Will You Know If You Have the Flu?
The U.S. Centers for Disease Control and Prevention defines flu-like illness
this way: A fever of 100.4F or greater, plus a cough or sore throat and possibly other symptoms like runny nose, body aches, headaches, chills, fatigue, vomiting or diarrhea. Fever is often a key factor, although it is not always present with H1N1 flu. If you have the other symptoms listed but have no fever, call your personal health professional or the NYU Student Health Center for advice.

Where Can You Go To Get Help If You Are Sick With the Flu?
You may not need to see a health professional if your symptoms are mild. When in doubt, call your personal health professional or call the NYU Student Health Center at 212-443-1000 or consult the SHC website at http://www.nyu.edu/shc for the latest advice and guidance. The vast majority of people who become ill have mild to moderate severity and recover fully in a week or less, without any medical intervention. However, if you are ill with flu and are pregnant or
have any chronic illness, please call your personal health professional or the Student Health Center right away.

If you miss class because you are ill, please contact your instructors directly to request an accommodation. In addition, please also notify your academic adviser. If this is not possible, you may contact advisement.provost@nyu.edu for assistance.

If you become ill with flu and are staying in NYU residence halls, the University will make arrangements to provide food for you in your room. Residence hall staff will be checking on students regularly and transportation to the NYU Student Health Center will be made available for those who require an assessment but cannot get there under their own power. Always call the Student Health Center first when you have a concern. However, if you are having trouble breathing, or have severe symptoms, call 911 or NYU Public Safety (212-998-2222) for immediate assistance.

How Can I Decrease My Chances of Getting Flu?
The best way to stay healthy is to wash your hands often and vigorously for 30 seconds with soap and water, cough or sneeze into a tissue, or if not available, into your elbow or sleeves BUT NOT into your hands. Keep your hands away from your face. Hand sanitizers with at least 60% alcohol are also effective when soap and water are not immediately available, especially prior to eating, or after shaking hands or touching high traffic and high usage hard surfaces (phones, computer keyboards, etc). While you can count on NYU to be vigilant in keeping high traffic areas clean, it is important that each student take precautions to increase our ability to reduce the spread of germs and flu.

We expect seasonal influenza vaccine to become available in mid to late September and will inform the NYU student community on how to obtain a vaccination. Similarly, when H1N1 vaccine becomes available (although delays are anticipated), students will also be notified.

Stay informed by checking the Student Health Center website at http://www.nyu.edu/shc/flu regularly for advice and updates as we expect that public health guidance will be updated and summarized regularly for the NYU community.

Our best wishes for a successful academic year,

Linda Mills
Senior Vice Provost for Undergraduate Education and University Life

Henry Chung, M.D.
Associate Vice President, Student Health

------------------------------------------------------------

Additional resources:

Information on the NYU response to the flu:
http://www.nyu.edu/shc/about/news-swineflu.html

Information on the flu from U.S. health officials:
http://www.cdc.gov/h1n1flu

Recommendations for colleges and universities:
http://www.cdc.gov/h1n1flu/schools

Global Food Cultures: Mexico  lead by Dr. Amy Bentley
International Issues in Nutrition  lead by Dr. Domingo Pinero
Issues in Global Public Health  lead by Dr. Yumary Ruiz

Please click here to download an application and get further information about these programs.

Learn how to think through and solve real-world problems faced by professional chefs.
Expand their culinary creativity through targeted exercises and games.
Gain insight into the workings of a professional kitchen through case studies.
Learn how to develop essential skills that go into creating a successful chef: problem solving, palate development, teamwork and communication.

About the Authors:

Jonathan Deutsch is a classically trained chef and is Assistant Professor in the Department of Tourism and Hospitality and Center for Economic and Workforce Development at Kingsborough Community College, City University of New York and the Doctor of Public Health Program at the CUNY Graduate Center. After studying culinary arts and hospitality management at the Culinary Institute of America and Drexel University, he earned his Ph.D. in Food Studies and Food Management at New York University. He is the author (with Rachel Saks) of Jewish American Food Culture (Greenwood, 2008) and editor (with Annie Hauck-Lawson) of Gastropolis: Food and New York City (Columbia University Press, 2009). He worked in a variety of foodservice settings including catering, institutions, product development, restaurants and luxury inns, both in the U.S. and abroad. He currently cooks, teaches, writes, and consults on food and foodservice.

Sarah Billingsley is a cookbook editor, food writer and experimental home cook. She earned her Master's degree in Food Studies and Food Management at New York University and is a member of San Francisco Professional Food Society. She worked at an editor on the 75th anniversary edition of Joy of Cooking, and was a dining critic and food writer at the Pittsburgh Post-Gazette. A graduate of the University of Pittsburgh, she has worked in publishing, public relations, product development and market research. Sarah currently lives and works in San Francisco, where she cultivates a backyard food garden during the endless California growing season.

Cricket Azima is a dynamic young professional chef who specializes in cooking for and with children. She is the founder of The Creative Kitchen, Food Editor for Kiwi Magazine, Family & Kids Editor for The Nibble, Director of Kids' Programs for Kidfresh, and Director of Culinary Curriculum and Recipe Development for Batter Up Kids Culinary Center. She is also the author of Everybody Eats Lunch. Since 1999, Cricket has been teaching cooking classes to over 1000 children of all ages at various locations in New York City. As an instructor, Cricket is one of a kind. She strives to teach more than a recipe or basic cooking technique, with a teaching philosophy that is based on the educational benefits of cooking. Cricket developed her cooking and teaching philosophy while pursuing her Master's degree in Food Studies and Food Management at New York University (NYU). She is also a graduate of Boston University and The Institute of Culinary Education.

About The Creative Kitchen:

The Creative Kitchen^TM is a multi-media company focused on culinary skill-building. Its approach teaches people about food and how to cook in a fun, safe, and educational manner. The curriculum, that targets children ages two and older as well as adults, includes a series of books, television show concepts, DVDs, and related products that present educational content through recreational food-related activities. The founder, Cricket Azima, inspires people to express themselves creatively through cooking, the arts and using all senses in the learning process.

Culinary Improvisation:
Skill Building Beyond the Mystery Basket
Jonathan Deutsch, Ph.D. and Sarah Billingsley with Cricket Azima
The Creative Kitchen, May 2009
www.thecreativekitchen.com
$34.95 CD-ROM
ISBN-13: 978-0982413906
ISBN-10: 0982413904

Available on www.amazon.com

Sample chapters are available at www.culinaryimprovisation.com.

Contact erin@thecreativekitchen.com for desk copies or to book an author lecture.

The first one is "Immigration & HIV risk among documented and undocumented Mexican immigrants" (PIs: F. Kapadia & Y. Ruiz) and totals $10,000. 

The second is "Migration and HIV risk among Poblano migrants in New York City: A Community-Academic Collaboration" (PIs: F. Kapadia & Y. Ruiz), which totals $14, 995. 

Both grants will be conducted during the Fall 2009 - Spring 2010 academic year.

For more information on the OMG Center, please click here.

For more information on the RWJ Foundation Emerging Fellows program, please click here.

Much of our hour-long conversation focuses on the primary issues: time, money and access. It is clear that through her post at Slow Food, Lesser is committed to changing our country for the better. Her carefully chosen words throughout the meeting demonstrate her ability to see the bigger construct that impacts American's eating habits - policy, legislation, education - and that she wants to do something about it.  

For more on this article, please click here.

Congratulations Shoshana!

Congratulations Richard!

Gustafson and Bush, a fashion designer and model who is the niece of President George W. Bush, had seen how effective school feeding programs can be. They approached Whole Foods Market with the idea of creating a reusable shopping bag sold exclusively in its stores, proceeds from which would help pay for school meals for kids in Rwanda.

"Whole Foods has such a reach and so many stores, we realized we can have an impact on a small country in a really big way," Gustafson explained. "We can support their entire school feeding program for one year."

Each FEED 100 bag sells for $29.95; $10 from every purchase goes towards the U.N World Food Program's Rwandan operation while the rest covers the cost of the bag and administration of the program. "We've been successful enough to say we've raised over $ 5 million for the U.N. World Food Program and we're supported all of the school feeding in Rwanda in 2008," said Gustafson.

Designed by Bush, the FEED 100 reusable bag is made of organic cotton and burlap. Gustafson stressed the importance of finding a manufacturer that ensures fair treatment of its workers. "We're working with a Chinese factory that is highly audited and that has the capacity to make as many bags as we need but also has very high labor standards," she said.

Already a successful social entrepreneur, Gustafson is looking forward to finishing her degree and applying that knowledge to her work to end world hunger

"I'm very interested in nutrition, public health and looking at the food system as a whole. We hope to find ways to make the food system more sustainable and nutritious for everyone," she says.

Looking ahead, Gustafson hopes to partner with new retail stores in 2009 and is thinking of ways to support school food programs in the United States. "We're thinking about creating a track within FEED that is focused on healthier food in schools across America. People understand that international food issues are really important," she said, "but if we can make a difference in the lives of international kids and kids in the U.S., then we'll really be making a big impact."

The Robert Wood Johnson Foundation (RWJF) Evaluation Fellows Program is designed to diversify the evaluation field by providing individuals from historically disadvantaged and underrepresented communities with the necessary skills and training to become program evaluators.

The Evaluation Fellows program invites interested organizations to host emerging professionals in a one-year, full-time fellowship. Individuals from historically disadvantaged and underrepresented communities include ethnic or racial minorities, those from low-income communities, first-generation college graduates, or others who have been historically underrepresented in the program evaluation field. The program's ultimate goal is to infuse the program evaluation field with well-trained individuals from diverse backgrounds, experiences and perspectives to meet the increasing diversity of programs and communities that the profession serves.

Congratulations, Domingo!

Early application is crucial for the fullest consideration. Visit our financial aid section to see a full listing of options and to learn how to apply for financial aid.

Selected opportuntities include:

21st Century Scholarships are offered to full-time, newly admitted master's and advanced certificate applicants showing the greatest potential and who show the strongest fit with the vision and mission of NYU Steinhardt. Applicants must meet all application deadlines (admission and FAFSA) for automatic consideration. No scholarship application required.

Steinhardt Graduate Scholarships are offered to full-time master's and doctoral students who are academically talented and show a need for financial assistance. Applicants must meet all application deadlines (admission and FAFSA) for automatic consideration. No scholarship application required.

OPPORTUNITY SCHOLARSHIPS

The New York University Opportunity Fellowship is awarded on a highly competitive basis to newly admitted students from underrepresented groups (African Americans, Latinos, and Native Americans) who exhibit strong academic ability. Several scholarships (some with stipend awards) are offered each fall to those intending to pursue full-time study. A completed scholarship application, separate from the admission application and FAFSA, must be submitted by March 1 (only available for the fall semester) to the Office of Graduate Admissions. Click here for the application and instructions. 

The Deans Opportunity Scholarship is a competitive award for newly admitted master's and advanced certificate students from underrepresented groups (African Americans, Latinos, and Native Americans) who intend to pursue full-time study. A completed scholarship application, separate from the admission application and FAFSA, must be submitted by March 1 for the fall/summer and November 1 for the spring to the Office of Graduate Admissions. Click here for the application and instructions.  

The Health Professions Opportunity Scholarship is designed to assist newly admitted full-time graduate students from historically underrepresented groups (African Americans, Latinos, and Native Americans) enrolled in any of the following health-related areas: physical or occupational therapy, community and international health, health education, nutrition, and speech pathology. A completed scholarship application, separate from the admission application and FAFSA, must be submitted by March 1 for the fall and November 1 for the spring to the Office of Graduate Admissions. Click here for the application and instructions. 

Doctoral Financial Aid

 All applicants to Ph.D. and Ed.D programs who meet the December 15 application deadline are considered for fellowships, assistantships, and scholarships.  There are no scholarship applications required.

http://cityroom.blogs.nytimes.com/2008/10/13/ask-about-new-york-food-history-and-culture/

Is it au revoir for haute cuisine? Will molecular gastronomy ever rule New York? What's with the love affair with all things porcine? If no one blogs about a restaurant does it still exist? How do I get a reservation at Momofuku Ko?

Don't miss this spirited conversation about the culinary future (and storied past) of our famously food-critical city, featuring Mitchell Davis, cookbook author and vice president of the James Beard Foundation; Paul Freedman, Yale professor, former Cullman Center Fellow, and the author of Out of the East: Spices and the Medieval Imagination; Josh Ozersky, a.k.a. "Mr. Cutlets," author of The Hamburger: A History and Meat Me in Manhattan; Krishnendu Ray, NYU Professor and author of The Migrant's Table; and Laura Shapiro, the award-winning author of Julia Child and other books, as well as a contributor to Gourmet Magazine.

A Farewell to Quenelles will be accompanied by a one-night-only exhibition of New York City menus drawn from the Library's unparalleled Frank E. Buttolph Menu Collection. Curious to know how New York tastes evolved from calf's head soup to grilled corn pebbles? The exhibition will include not only the oldest American menu in the collection - - the Astor House "Lady's Ordinary" menu from 1843 -- but also last week's offerings at the revolutionary WD-50 on the Lower East Side.

TICKETS: $15 General Admission; $10 Library Donors and Seniors. FREE for students with valid identification. Tickets may be purchased by visiting www.smarttix.com or by calling the Smarttix box office at (212) 868-4444.

For more information about the Dorothy and Lewis B. Cullman Center for Scholars and Writers, visit www.nypl.org/csw.

In 1998, Nestle joined NYU as the chair of what is now the Department of Nutrition, Food Studies, and Public Health at Steinhardt, a position which she held for fifteen years. When her books, including Food Politics and Safe Food began to generate buzz among such media-mainstays as the Wall Street Journal, Fortune, and Business Week, Nestle stepped down as chair to allow for more research and for writing What to Eat.

Nestle's most recent book, Pet Food Politics: the Chihuahua in the Coal Mine, has garnered praise from academics, policy makers, nutritionists and pet enthusiasts alike. The book offers a detailed account of the 2007 pet food and consumer product recall-one of the largest of its kind in our nation's history. Because the same contaminant-melamine-was involved, its discussion of this incident predicted the current scandal over melamine-contaminated infant formula and foods in China and exposes some of the gaps in today's food safety systems.

Nestle's passion for bringing knowledge to consumers around the world has prompted her to create an informative and interactive blog, What to Eat. The blog boasts frequent musings and discussions on the latest issues in nutrition today. To learn more, please visit http://www.whattoeatbook.com.

Additionally, Nestle was featured on the October 13 episode of the CBS Early Show.  An outline of the segment, which described some of the problems present in mass-produced pet food today, is available on the CBS wesbite.

In a special event for the Steinhardt community in Westchester and Fairfield counties, Nestle will travel to the home of alumni Bill and Annette Fraad for a reception and presentation on her work. For more information on the event, please click here. In addition, Nestle will address all NYU alumni in late February in Los Angeles, CA. Details on the West Coast event are forthcoming, so please stay tuned!

Here is the link to the actual publication: http://cebp.aacrjournals.org/cgi/reprint/17/9/2467

Bentley addressed a crowd of fifty Steinhardt alumni and friends during the first installment of the three-part September Speaker Series hosted by the Alumni Relations Office. The lively and interactive discussion offered members of the Steinhardt community an opportunity to hear from the one the school's star faculty members.

The Landscape of American Food, which focused on the evolution of "food" from the farming and production to the consumption and preparation, within the framework of larger historical events, such as the Industrial Revolution which brought about an increased use of and dependency on petroleum; WWII and the Baby Boom which led to innovations in the way we buy and consume; the Science evolution and the rise of genetically engineered crops; and the new and ever emerging conscience which is causing a spike in the demand for organic, as well as the growing food-to-table movement.

Bentley also examined in her talk the numerous factors impacting the American diet today; global warming, shifts in the economy, and the emergence of gourmet culture and the rise of the celebrity chef stand out among an ever-growing list. She continued on to explain how current U.S. dependency on large, self-service grocery stores offers consumers affordable options allowing quality to be usurped by the American demand for convenience. Bentley also explored the recent rise in grocery store alternatives -- Community Supported Agriculture (CSA's), farm subsidies -- and stressed the importance of making healthy, thoughtful food choices available to all Americans, regardless of income.

To read more about Dr. Amy Bentley, please click here.

The Landscape of American Food was the first lecture in the three-part September Speaker Series. To learn more or to register for upcoming talks, click here.

Dr. Petrick receives this award in honor of her article, "In Good Taste: Rethinking American History with Our Palates" (co-authored with Gerard J. Fitzgerald) which will be published in the Journal of American History in September 2008. 

The New York University Critical Topics Series at COPIA
Saturday, May 3, 2008, 2:00 - 3:30 pm
Wine and cheese reception and book signing to follow

COPIA
The American Center for Wine, Food & the Arts
500 First Street
Napa, CA 94559

Ticket price $10 General

Free to COPIA members and members of NYU Alumni and members of the AIWF,
Baker's Dozen, California Artisan Cheese Guild, IACP,
Les Dames d'Escoffier, San Francisco Professional Food Society,
Slow Food, Sonoma County Culinary Guild, and Women Chefs
& Restaurateurs

To purchase tickets call 707.259.1600 or 800.51.COPIA

"I'd like to think that fundamental changes have occurred. The pet food industry as a whole took a big hit, and everyone learned some lessons. Companies across the board are looking more carefully at sources, demanding and doing more testing and upping their quality control."

"The recalls exposed deep problems with food safety regulation in China as well as in the United States, and I see many signs of efforts to do something about them. Lasting improvements won't happen overnight, and they won't happen at all unless people who care about these issues keep pressuring the industry and the FDA to do what they say they will do."

Source: "What are the lessons of the pet food recall?" by Christie Keith in the San Francisco Chronicle, Saturday, March 15, 2008.

To listen to the segment, click here.

"The immigrant body is a displaced body--it reveals its habits much more than a body at home, because you can see the social friction," Professor Ray said in the article. "The ethnic restaurant is one of the few places where the native and the immigrant interact substantively in our society." 

From the upscale Devi in Union Square to the famous Jackson Diner in Jackson Heights, Queens, Ray discusses the cultural and sociological forces at play at each of the restaurants and within immigrant culture in general.

To read the full text of the article, click here. 

Responsibilities: The candidate will be expected to develop and lead public health research initiatives; each graduate and/or doctoral courses in public health; guide public health students on research and professional opportunities and participate in service activities that impact national and international public health policy.

Qualifications: Earned doctoral degree in public health or related discipline with a master's degree in public health. Have a strong record of publication, research,
and external funding; experience in conducting community-based public health research studies; strong interest in teaching, advising, and mentoring students. Experience in research and teaching in urban and international health or other areas that support the mission of the department and school are is desirable.

To apply: Qualified candidates should send a cover letter discussing qualifications, a curriculum vitae, and the names and telephone numbers of five references to:

Prof. Sally Guttmacher, Search Committee Chair
Department of Nutrition, Food Studies & Public Health
New York University
35 West 4th Street, 10th Floor
New York, NY 10012-1172
Tel: (212) 998-5580
Fax: (212) 995-4194
Email: nutrition@nyu.edu (subject: Faculty Search).

Review of applications begins November 1, 2007 and continues until the position is filled. Early applications are encouraged.

NYU is an Equal Opportunity / Affirmative Action Employer.

New York University's Steinhardt School of Culture, Education, and Human Development, in partnership with the James Beard Foundation, will present Mediterranean Diet: Food Culture, Nutrition, and the Question of Quality, a two-day conference to be held at NYU's Casa Italiana Zerilli-Marimò and the James Beard House on Friday, October 19, and Saturday, October 20, 2007.

Food enthusiasts, academics, nutritionists, and food industry professionals will join industry leaders in addressing fundamental questions about the Mediterranean Diet as a nutritional ideology, marketing tool, cultural marker, and gastronomic paradigm.  The conference will include a series of panel discussions, product tastings, field trips, and a dinner at the historic James Beard House in Greenwich Village prepared by Giordano Monni of Buca dell'Orafo restaurant in Florence, Italy.

"When the public thinks Mediterranean Diet, they think wine, olive oil, pasta," says Lisa Sasson, associate professor of nutrition at NYU Steinhardt's Department of Nutrition, Food Studies, and Public Health. "The term ‘Mediterranean Diet' has been the focus of great interest and research in both the medical and nutrition community, with purported benefits ranging from reduced incidence of heart disease to decreased risk of cancer.  This conference will focus on foods rather than nutrients, as well as the larger context of the diet as a lifestyle."

"Over the last few years the Mediterranean Diet has captured the American imagination as both an approach to nutrition and a fantasy lifestyle," says Mitchell Davis, vice president of the James Beard Foundation and co-director of the conference.  "When we think Mediterranean, we think Italy, but we don't always think about the reality of what's happening there. By investigating trends in Italian nutrition and food culture, by learning how to recognize and appreciate quality ingredients, and by understanding the cultural mechanisms behind the choices we make about what we eat, we believe we can improve the quality, healthfulness, and deliciousness of our own diet."

Scheduled participants include: Marion Nestle, Paulette Goddard professor of nutrition and food studies at NYU and author of What to Eat; Lidia Bastianich of Felidia Ristorante, author of several cookbooks and television host; Dr. Vincenzo Bacci of Umberto I University Hospital in Rome; Ian D'Agata of the International Wine Academy of Rome; Dr. Ernesto Illy, founder of illy caffè; Gianluigi Zenti of the Academia Barilla in Parma; and other food, wine, and nutrition experts from Italy and the United States.  Product tastings will be conducted by Louie DiPalo of DiPalo's in Manhattan's Little Italy.  Cooking demonstrations will be led by instructors from Apicius, The Culinary Institute of Florence, and Anthony Mangieri of Una Pizza Napoletana in the East Village.

The registration fee of $200 for students, $250 for James Beard Foundation members and NYU faculty and staff, and $295 for the general public includes a day of panel discussions, a dinner at the James Beard House, and a day of tastings, workshops, and field trip.

Visit http://www.jamesbeard.org/education/conferences/2007/mediterranean.shtml, or call 212.992.9380 to register.

Published estimates demonstrate that affecting energy intake by 100 kcals/day could prevent weight gain in most of the population. A 100 kcal reduction is 5% of the USDA's recommended calorie intake of 2000 calories/day for most adults. Calorie labeling requirements, proposed by the NYC Department of Health and Mental Hygiene to take effect July 1 2007, are intended to allow customers to consider calories in their menu choices. This study examines caloric value of purchases at regulated quick service establishments (e.g., fast food restaurants), before and after implementation of the calorie labeling regulations. It also assesses the prevalence of customers who report they saw caloric information and that said the information affected their choices. In Spring 2007, faculty members in the Department of Nutrition, Food Studies and Public Health received a contract to assist with baseline ("before implementation of the mandate") data collection in 60 fast food restaurants in NYC.

Development and implementation of effective physical activity and nutrition policies in childcare environments are critical steps toward prevention of childhood overweight. In 2007, the NYC Department of Health and Mental Hygiene (DOHMH) added several evidence-based physical activity and nutrition policies for group daycares to the NYC Health Code.

Dixon's proposal will evaluate whether NYC group daycares meet the new policies, and assess perceived difficulties and barriers to implementation of these policies. The study sample will include 40 daycares from four distinct regions of NYC (Manhattan, the Bronx, Harlem, Brooklyn). The daycares vary in enrollment size, participation in the Child and Adult Care Food Program (CACFP), and availability of a cook on-site; the children who attend the daycares also vary in ethnicity, household income, and prevalence of overweight.

For the proposed study, the project team will collect survey data from Directors about their current physical activity and nutrition policies, and observe related behaviors of preschool children who attend the daycares. These findings will be compared to data on some of the nutrition policies collected from these 40 daycares by the team in 2005-2006 (before official policies on physical activity and nutrition were added to the NYC Health Code). Results of this study will inform and guide implementation of these policies in NYC and other U.S. communities. 

ODS offered this course to provide essential knowledge of dietary supplements to professors and their doctoral or post-doctoral students with a serious interest in this subject. Experts from NIH, academic institutions, and Federal regulatory agencies such as the U.S. Food and Drug Administration (FDA) served as speakers.

The ODS practicum provided a thorough overview of issues, concepts, unknowns, and controversies about dietary supplements and supplement ingredients. It also emphasized the importance of scientific investigations to evaluate the efficacy, safety, and value of these products for health promotion and disease prevention and treatment, as well as how to carry out this type of research.

On May 23rd participants spent the day at the U.S. Dept. of Health and Human Services in Washington, D.C., to meet with representatives from professional associations, media, the dietary supplement industry, and consumer advocacy groups that study, advocate, regulate, or educate about dietary supplements.

GCEL is one of 15 green projects awarded by NYU's Sustainability Task Force. The selected proposals were submitted in response to a campus-wide Request for Proposals (RFP) for innovative, effective and feasible projects that help the university achieve its goals of reducing environmental impacts and raising awareness within the NYU community as to the importance of the sustainability agenda.

Consumers are becoming more aware of the dangers of trans fats in foods. The artificial fat increases the chance of heart disease and increases the bad cholesterol while simultaneously decreasing the good cholesterol.

Domingo Pinero tells the Washington Square News that “these fats are abnormal, so when they get into cell membranes, they’re not processed the same way as normal fat.”

Pinero believes that it is difficult for people to make healthy choices when trans fats are everywhere, but advises, “Take it out, and then people have an option.”

Journalism Professor Michael Pollan approaches the “incredibly complicated and confusing question” of nutrition and what is best for humans to eat with what he intends to serve as rational advice in a Jan. 28 New York Times Magazine story. He acknowledges, however, that nutrition cannot be analyzed simplistically.

In the story, Marion Nestle comments that “the problem with nutrient-by-nutrient nutrition science is that it takes the nutrient out of the context of food, the food out of context of the diet, and the diet out of context of lifestyle.”

Pollan sums up his article with nine user-friendly pieces of advice for making wise food and lifestyle choices to point people in the right nutritional direction.

Scientists from Children's Hospital Boston found that beverage studies from 1999 to 2003 were often financed by the beverage industry, suggesting that nutrition research may be tainted by special interests. The findings appeared in the online journal, PLoS Medicine.

“I'm really glad they're publishing this (research),” Marion Nestle told the Boston Globe.

“Food companies have only one purpose in funding research, and that’s to use the results in marketing," she added. "If they can't use the results in marketing, then they're not going to fund it.”

AM New York says it’s getting more difficult to find chestnuts on the carts of New York City’s street vendors—even during the Christmas season.

Amy Bentley tells the paper she knows who the culprit is.

They were “taken over by the honey-glazed [nut] guys,” Bentley said.

Once considered “one of those ‘poor man’ European foods, like dandelion greens, polenta and offal meats,” she added, chestnuts may not be as appealing as tiny sacks of sugary peanuts to today’s consumers.

New York City’s Board of Health voted Dec. 5 to ban the use of all but the smallest amounts of artificial trans fats in restaurant cooking. But Marion Nestle says the move won’t affect obesity.

“It's not going to do anything about obesity, and in that sense this is what I would call a 'calorie distractor,' " Nestle told Salon in a question-and-answer story. “The food will have exactly the same number of calories. There are predictions that this will save 300 lives a year of people who are at risk of heart disease. I have no idea whether that's true or not.”

The Hannaford Brothers grocery chain has developed a rating system to gauge the nutritional value of products sold in its stores. According to its formula, 77 percent of the products sold received zero stars—the lowest possible nutritional rating. These included “many, if not most, of the processed foods that advertise themselves as good for you,” the New York Times reported Nov. 6.

“(This is) what happens when an independent group sets the criteria,” Marion Nestle told the paper. “As for health claims, expect to see more and more and more. It’s the only thing that sells food these days.”

In mid-October, Disney announced it was creating healthier food options in its theme parks and some of its restaurants.

Marion Nestle cautiously applauds the move.

"This means that concerns about childhood obesity are being heard by some of the worst offenders who have finally come to realize that they have some responsibility for improving the situation," Nestle told Brand Week magazine. "Whether this is due to the threat of lawsuits, or public relations, or genuine concern, it's a good first step."

Marion Nestle says the recent recall of lettuce due to contamination with E. coli bacteria affirms the need for more governmental oversight of the fresh produce industry.

“There’s no federal agency that deals with this,” she told the New York Times. “This falls through the cracks, and that needs to be fixed.

The lettuce recall comes on the heels of similar contamination of spinach.

The price of milk rose 25 cents in New York the last week in September, but for the cost-conscious, Lisa Sasson points to other sources of nutrients contained in the dairy product.

“I’m not so sure we need so much milk,” Sasson told the New York Daily News. “There are other sources of calcium, protein, and all those other nutrients.”

New York City’s Department of Health has proposed a partial phase out of artificial trans fat in all city restaurants. It has also proposed that restaurants that already make calorie content publicly available on or after March 1, 2007 to also post it on their menus and menu boards.

Marion Nestle says these proposals mesh with New Yorkers’ eating habits.

New Yorkers get at least a third of their calories from food eaten outside the home,” Nestle told eMaxHealth.com. “People often eat more calories than they need and are not aware of how many calories are in the foods and drinks they get served. With obesity, it is how much you eat that matters most. Providing calorie information before they buy foods should help consumers better understand the links between what they choose to eat and how much they weigh.”

While baby food was first sold in 1928, flavor profiles did not evolve much until recently, says Amy Bentley, who is currently working on a cultural history of baby food. The product, introduced by Dorothy Gerber, was initially sold in cans, before jars were introduced in 1931, Bentley told the New York Times in an Aug. 2, 2006 story.

"If the organic standards require this level of vigilance, they must be doing something right," Nestle says in the New York Times, whose “Science Times” section reviewed her new book, What to Eat.
 

Contact Information

James Devitt
Phone: 212-998-6808
james.devitt@nyu.edu

Marion Nestle says an overabundant food supply—along with food specialty and warehouse stores—have combined to undermine the convenience of supermarkets.

“As a consumer, you think of a supermarket as a convenience,” she tells the Christian Science Monitor in a June 1 profile. “But from the supermarket’s view, it’s about selling real estate. It’s about positioning the highest profit food in places where they will sell the most product—the end of the aisle, by the cash register, and at eye level in the center aisle.”

In a May 9th article in Newsday, Lisa Young, adjunct professor in the Department of Nutrition, Food Studies, and Public Health, and author of "The Portion Teller" recommends people eat small portions of cheese as opposed to eating no-fat or low-fat options.

"If you crave cheese, do your self a favor and eat a real piece of cheese. Cut yourself a sliver of Brie, or whatever kind you like, eat it and enjoy it. Otherwise, if you substitute with low-fat or no-fat cheese, you're going to eat much more. And still crave the Brie."

http://www.newsday.com

USA Today's May 3 issue features Marion Nestle and some of the advice from her new book, What to Eat.

An excerpt from the article:

As usual, Nestle doesn't mince words on topics such as:

•Sugary cereals. "The latest trend in kids' cereals is to emphasize how many vitamins and minerals they have, but many of these are so high in sugar that they are really vitamin-enriched, low-fat cookies."

•Margarines. Most margarines are basically the same: mixtures of soybean oil and food additives. They are high in fats and calories. "I don't eat margarine. Why would you want to put soybean oil on your bread? I'd much rather put olive oil or butter. A little goes a long way."

•The soda and chip aisle. If you don't want your kids eating these foods or you don't want to eat them yourself, then "don't set foot in this aisle."

Nestle, who was a guest professor this spring at the University of California-Berkeley, doesn't want people to get her wrong. She loves to eat and she loves food, but she says Americans must realize that supermarkets are set up to tempt them to buy a lot of food.

http://www.usatoday.com

Lisa Sasson, clinical assistant professor in Steinhardt's Department of Nutrition, Food Studies, and Public Health, is co-sponsoring a conference at NYU's La Pietra in Italy with the James Beard Foundation on the Mediterranean diet.

The conference will take place from May 21-26, and includes a session featuring Frances Mayes, author of the best-selling book, Under the Tuscan Sun.

http://www.nytimes.com

Marion Nestle is featured in the April 26 issue of The New York Times' Dining In section.

The article, written by food writer Marian Burros, describes what led Nestle to become one of the nation's preeminent food industry critics, and offers a glimpse into her forthcoming book, "What to Eat" (North Point Press, May 2006), geared towards the general consumer.

http://www.nytimes.com

Marion Nestle, Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, talks (and eats) food with Patricia Volk, reporter for O, the Oprah Magazine. The four-page article, spanning breakfast through dinner and including a treat, appears in the April issue of the magazine.

What Marion Nestle knows about food could fill a book. Make that four. Her latest is What to Eat (coming out from Farrar, Straus & Giroux in May), and O assigns me to spend a day with her. This is better than a day with George Clooney. I'm a fourth-generation foodie...I can't wait to meet one of the world's most foremost experts on nutrition. She's a professor at New York University and has a PhD in molecular biology. The woman knows whereof she eats.

http://www2.oprah.com/omagazine/omag_landing.jhtml

The award honors Nestle for her work "in raising public awareness of critical issues in public health and nutrition, while simultaneously disseminating her knowledge in the training of the next generation of health professionals on both coasts."

Nestle is teaching at UC Berkeley this semester. Her latest book, "What to Eat: An Aisle-by-Aisle Guide to Savvy Food Choices and Good Eating" (North Point Press), is due out May 2. 

Contact Information

Jennifer Zwiebel
Phone: 212-998-6797
jennifer.zwiebel@nyu.edu