News and Events

A study of California and Maine foodservice directors from Assistant Professor of Nutrition Deborah Olarte identified top barriers to student use of the universal meal program during the Covid pandemic.

With support from the American Heart Association, Dr. Monica Dinu of the University of Florence joined IHDSC affiliate, Dr. Jeannette Beasley, Associate Professor in the Departments of Nutrition and Food Studies and Medicine at NYU Steinhardt, to host a Learning Exchange focused on delivering and adapting the DPP across diverse populations and settings.

Trude recently received five-year grants from the National Institutes of Health and the American Diabetes Association.

The group will advance sustainability research, programming, and practice through an interdisciplinary approach.

Conquering 26.2 miles means training your legs and your gut, says Lourdes Castro, registered dietician and adjunct faculty in the Department of Nutrition and Food Studies.

Diets and their health impacts typically rely on self-reporting, but metabolites in blood plasma offer promising data on the foods we eat.

Alumni have founded companies ranging from digital marketing to young feminist publications to cross-cultural cuisine.

Low-income caregivers of children in the Bronx were encouraged to shop through delivery food waivers, text messages, grocery lists, and financial incentives.

“The Power of Food” examined traditional foods as a vital element of cultural identity and a bridge between nations.

The funding will support adapting a successful New-York based prevention program for patients in the United Arab Emirates.

This is the first in a series of articles highlighting how Nutrition and Food Studies faculty are combining research insights and applied expertise to bring positive change to New York City.

Legendary editor Judith Jones finally gets her due in this intimate biography written by Sara B. Franklin, a professor at the NYU Gallatin School for Individualized Study and an alumni of Steinhardt's Food Studies program.

The Steinhardt alum shares what Chinese cuisine has to offer to the world of nutrition and how her cookbook was born out of a desire for more information on traditional Chinese medicine.

The 2024 graduate participated in a panel on how food and eating can create community.

The book by Professor of Nutrition and Food Studies Fabio Parasecoli explores the ideological use of food to advance ideas about who belongs to a community and who does not.

Nutrition and Food Studies, March 21st Feast and Famine Lecture with Lily Kelting. Lily Kelting, a professor of Literary and Cultural Studies at FLAME University in Pune, India, spoke about the resurgence of interest in a group of grains called millets in India and abroad.

Collaborative Communicative Sciences and Disorders (CSD) and Nutrition and Food Studies (NUTR) course brings on-campus and online students together for Iron Chef-style final project.

This is the second in a series of articles highlighting how Nutrition and Food Studies faculty are combining research insights and applied expertise to bring positive change to New York City.

“Slow Cooked: An Unexpected Life in Food Politics” chronicles Nestle’s late-in-life career as a food studies pioneer and food politics expert and advocate.

Faculty will support the development of interdisciplinary research and educational initiatives to improve the health and well-being of the oldest segment of our human population.

Get a behind-the-scenes look at Professor of Food Studies Fabio Parasecoli's course entitled Food in the Arts: Design, where students consider how design influences the food system.

As the COVID-19 pandemic took hold, Leah joined a mutual aid group in Queens and began organizing mobile food pantries that have since grown to serve 150–200 people weekly. “It’s really simple: anyone who shows up can get food.”

In honor of the release of "Let’s Ask Marion: What You Need to Know about the Politics of Food, Nutrition, and Health," Dr. Nestle participated in a Q&A exploring the social, political, and economic issues impacting our nation’s food systems and culture.

Nutrition and physical activity are central to quality of life, disease prevention, and healthy aging. CoHRR affiliate Dr. Kathleen Woolf's research focuses on integrating these factors to support lifelong health.

Glen Tobias (MS ’01, Clinical Nutrition) shares about his career as a nutritionist, from the NFL and MLB to private practice.

In this alumni profile, Scarlett Lindeman (MA ’10, Food Studies) shares how her restaurant in Mexico City, Cicatriz, came to be, and recounts how her experiences at NYU shaped her career.

"Creative Kitchen," a joint project created by Art Therapy and Nutrition and Dietetics students, combines healthy, low-cost recipes with arts-based activities to bring families together during this time of crisis.

Read on to learn what inspired Génesis to become a registered dietitian nutritionist and her desire to use health and nutrition education to address disparities that impact marginalized groups.

Andy Chu (MS ‘10) a graduate of NYU Steinhardt’s Department of Nutrition and Food Studies, works as a registered dietitian at NYU Langone Health in the critical care center and bone marrow transplant unit.

During her nutrition clinical practice, Marisa Silver saw the role that innovative nutrition professionals can play in treating the most prevalent health issues facing society.

Two PhD candidates from the NYU Steinhardt Department of Nutrition and Food Studies, Rachel Ryan and Miriam Mahmood, were selected to share their research with the nutrition community at the Nutrition 2019 conference.

While we may not be physically together on campus, explore the delicious dishes members of the Nutrition and Food Studies community are cooking up in their own homes!

Scott Alves Barton (PhD '16) spent a career working as a chef, then turned his attention to food studies.

Abby Katz is one of twelve individuals nationwide selected for her plans to pursue further education and build a better food future.

Check out a piece written by Liana Kindler exploring food and identity and sharing the work of organizations supporting the Asian American and Pacific Islander community.

Jonathan Deutsch graduated with his PhD in Food Studies in 2004. Read on to learn more about Jonathan's professional background, experience in the PhD program, and "good food" product development and culinary innovation lab he runs at Drexel University.

Jaclyn Rohel graduated with her PhD in Food Studies in 2018. Read on to learn more about Jaclyn's professional background, experience in the PhD program, and her recent entrance into a postdoctoral fellowship at the University of Toronto’s Culinaria Research Centre.

Hi'ilei is currently finishing revisions of a book on the social history of ice in Hawai’i, working as an assistant professor at UT Austin, and doing a number of smaller projects focused on the intersections of environment, temperature, and Indigeneity.

Christy is an assistant professor at Arizona State University where she is working on projects exploring the intersection of food science and art.

Anne is deputy director of the Torribera Mediterranean Center, a joint project of the Culinary Institute of America (CIA) and the University of Barcelona. In this role, Anne develops programming that translates science around the Mediterranean Diet into actionable strategies for the restaurant and food industry.

Grace is Founder and CEO of Cookable, a technology company that transforms beloved recipes into guided home cooking experiences powered by voice and video assistance.

The Department of Nutrition and Food Studies recently welcomed back alumni for a panel event celebrating three Food Studies MA graduates and their recently published cookbooks: Michele Humes ('13), Kristen Miglore ('10), and Lauren Shockey ('10).

Master's students Sarah Dietz and Yvonne Cuaresma won a $2,500 Green Grant to launch a personal waste mitigation challenge aimed at improving the NYU community’s environmental literacy and sustainability efforts.