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Marion Nestle

Marion Nestle

Marion Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health (the department she chaired from 1988-2003) and Professor of Sociology at New York University. Her degrees include a Ph.D. in molecular biology and an M.P.H. in public health nutrition, both from the University of California, Berkeley. She is the author of Food Politics: How the Food Industry Influences Nutrition and Health (2002, paperback 2003) and Safe Food: Bacteria, Biotechnology, and Bioterrorism (2003, paperback 2004), both from University of California Press. Her book, What to Eat, published by North Point Press/ Farrar, Straus & Giroux (2006, paperback 2007), was named as one of Amazon.Com’s top ten books of 2006 (Health, Mind, and Body) , and a “Must Read” by Eating Well magazine. Her most recent book is Pet Food Politics: The Chihuahua in the Coal Mine, published by University of California Press in 2008. Her forthcoming book, co-authored with Malden Nesheim, is Feed Your Pet Right (Free Press/Simon & Schuster, May 2010).

Articles Written by Marion Nestle

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Why Would School Nutritionists Oppose Healthier Meals?

Opinion

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(This blog post by Dr. Marion Nestle was published June 6, 2014, on Food Politics and is republished here with her permission.) Understanding why school nutritionists want to scrap USDA’s nutrition standards takes some effort. The question: Why is the School Nutrition Association (SNA) — the organization that represents the interests of “lunch ladies” — supporting Republican… Continue Reading

No, FDA Has Not Approved Sweetmyx; Another Reason To Fix GRAS Regs

Opinion

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Last Wednesday, Emily Main of Rodale Press sent me this question: “Have you ever heard of this new ‘sweetness enhancer’ that just got approved by the FDA? It’s called Sweetmyx and is made by a company called Senomyx, and is apparently licensed by Pepsi for exclusive use. All I can really find out about it is that it enhances… Continue Reading

FDA Clarifies: Is Your Drink a Supplement or a Food?

Opinion

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(This blog post was originally published Jan. 15, 2014, on Food Politics.) By an act of Congress, dietary supplements are regulated less strictly than conventional foods, so much so that some beverage manufacturers would much prefer to have their products labeled as dietary supplements than foods – energy shots, for example. Under the law, FDA… Continue Reading

USDA Issues Rules for Competitive School Foods. Yes!

Opinion

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At long last the USDA released Interim Final Rules for competitive foods—the snacks and sodas sold from vending machines and carts outside of federally supported school lunches. They were worth the wait. The new  standards are tough and will change the food landscape in schools much for the better.  They are summarized in a handy flier.  The… Continue Reading

The Endless Debate About Salt: Don’t Worry. Eat (Real) Food

Opinion

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Since 1980, U.S. dietary guidelines have advised eating less sodium (salt is 40% sodium, 60% chloride).  Although sodium is an essential nutrient, most Americans consume way more than they need or is good for them—around 3,400 milligrams a day. The 2010 guidelines advised healthy people to consume no more than 2,300 mg per day (~6 grams, or… Continue Reading

What to Make of the Scary GMO Study?

Opinion

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I am a strong supporter of labeling GMO foods. Consumers have the right to know. That’s enough of a reason to support California’s Prop. 37. There is no need to muddy the waters with difficult-to-interpret science. My e-mail inbox was flooded with messages yesterday about the new long-term rat study reporting that both GMO corn… Continue Reading

‘Pink Slime:’ Some Questions About What’s Really at Stake

Opinion

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The “pink slime” furor gets curiouser and curiouser.  It’s hard to keep up (see yesterday’s post) but here’s my summary of where we are with this for the moment. What is the furor about? The best place to start is with Michael Moss’s December 30, 2009 investigative report in the New York Times on the… Continue Reading

The Latest in Meat Safety: Another Form of Zapping?

Bacterial contamination of meat is an ongoing problem and everyone wishes for an easy fix–one that does not require meat producers and packers to prevent contamination. Irradiation works, but raises feasibility and other concerns. How about electrocution? Food Production Daily reports that hitting meat with electrical current reduces toxic E. coli O157:H7 on meat surfaces… Continue Reading