Research shows a clear link between nutrition and oral health. Food plays a key role in tooth decay and gum disease, as well as obesity, diabetes, and heart disease, which also have important implications for oral health. Dentists have frequent contact with patients. In fact, people see dentists more often than any other health professional, […]
Category: nutrition
Four Steinhardt Students Win Fulbright Grants
Four Steinhardt Students are among twenty-one New York University students and recent alumni who have been selected as Fulbright Scholars for 2018-19. Under this U.S. Department of State Bureau of Education and Cultural Affairs program, recipients teach or conduct research abroad during the upcoming academic year. This year’s NYU Steinhardt Fulbright awardees are: Undergraduate Recipients […]
NYU Aging Incubator Names Steinhardt Students Winners of 1st Annual Innovators in Aging Award
The NYU Aging Incubator has announced the winning team for the 1st Annual Innovators in Aging Award. The Innovators in Aging Award, launched in September 2017, invited NYU students to submit ideas for tools or resources that would significantly enhance the lives of older adults. The Aging Incubator received 27 submissions from NYU undergraduate and […]
Inside NYU Steinhardt: A J-Term Course for Nutrition and Communicative Sciences and Disorders Students
“Interdisciplinary Case-Based Management of Dysphagia,” offered during NYU’s J-Term, was an opportunity for communicative sciences and disorders graduate students to team up with their peers in nutrition and dietetics to explore how to feed and care for people with difficulty swallowing—a problem that in the United States affects about 22% of adults over 50. Each small group […]
The NYU Urban Farm Lab is Back: Q&A with Melissa Metrick
Melissa Metrick (MA ‘14) spends her days in New York City gardening. (Yes, you read that right — gardening.) As the instructor for Steinhardt’s Introduction to Urban Agriculture class, which draws students from across NYU, Metrick operates the newly reinstated NYU Urban Farm Lab located on Houston Street. The space serves as both a teaching […]
NYU Class Collaborates with Cooper Hewitt to Increase Accessibility
Art, accessibility, and technology converged this spring in the Cooper Hewitt Co-Lab, an interdisciplinary course through the NYU Ability Project focused on reimagining the collection of the Smithsonian’s design museum for museumgoers with disabilities. Luke DuBois, co-director of the Ability Project and associate professor of Integrated Digital Media at Tandon, learned from Caroline Baumann, director […]
Merging Health and Technology: Q&A with Claire Kearney-Volpe
Claire Kearney-Volpe has the honor of being the first doctoral student in NYU Steinhardt’s new rehabilitation sciences program, an interdisciplinary degree encompassing Steinhardt’s health and therapeutic professions. But she’s no stranger to NYU – Kearney-Volpe earned her master’s from NYU Tisch’s Interactive Telecommunications Program (ITP) in 2015, where she focused on health promotion and participatory […]
Fast-Food Calorie Labeling Unlikely to Encourage Healthy Eating, Finds NYU Study
In a new study published in the Journal of Public Policy & Marketing, NYU researchers have shown why fast-food menu calorie counts don’t help consumers make healthy choices. The researchers found that only a small fraction of fast-food eaters – as little as 8 percent – are likely to make healthy choices as a result […]
A 50-Year-Old Case of Industry-Sponsored Nutrition Research a “Smoking Gun,” Writes Marion Nestle
Using archival documents, a new report published online today by JAMA Internal Medicine examines the sugar industry’s role in heart disease research. The study suggests that the sugar industry sponsored research to influence the scientific debate to cast doubt on the hazards of sugar and to promote dietary fat as the culprit in heart disease. […]
Books From Our Faculty: The Ethnic Restaurateur by Krishnendu Ray
The Ethnic Restaurateur By Krishnendu Ray Bloomsbury, 2016 Academic discussions of ethnic foods have tended to focus on the attitudes of consumers, rather than the creators and producers. In his new book, Krishnendu Ray, chair of the Department of Nutrition and Food Studies at NYU Steinhardt, reverses this trend by exploring the culinary world from […]
