Podcasts about professor nestle

Professor Marion Nestle is an American molecular biologist, nutritionist and public health advocate. She is the Paulette Goddard professor of nutrition, food studies and public health Emerita at New York University. Her research has focused on the scientfific and socioeconomic influences on food choice, obesity, food safety, emphasising the role of food marketing, shes written numerous books including What to eat, Food politics, Soda politics and Slow cooked. Professor nestle is has been a titan in the field of nutrition and a very vocal commentator on food politics for 7 decades. In this episode, Professor Nestle tells us about how the world of food and politics intersect, and how our diets have suffered as a result. We hear about the ways in which food companies lobby for influence over public health policy. Expect to learn how similarly big food companies have behaved in comparison to big tobacco companies in their approach to their customers. We hear Professor Nestles thoughts on low carb, paleo and the mediterranean diets. We asnwer the question, do vegetarians live longer ? Plus we discover what we really should be eating. Link to all of Prof Nestle's books : https://www.amazon.co.uk/Marion-Nestle/e/B001ILIEEY%3Fref=dbs_a_mng_rwt_scns_share

Conversations host Harry Kreisler welcomes Marion Nestle, Goddard Professor in the Department of Nutrition at New York University. Professor Nestle reflects on the evolution of her thinking on the interplay between nutrition studies and the politics of food. She discusses the environment of the food industry producing in a highly competitive environment where profits are paramount and public health is not a priority. Advertising and lobbying are important tools at their service as they confront food activists focused on public health, environment, and social justice. Professor Nestle also analyzes the role of government in choosing between re-enforcing the status quo or changing the landscape of food production through funding, regulation, and education. Finally, she offers advice to students preparing for the future. Series: "Conversations with History" [Public Affairs] [Health and Medicine] [Show ID: 32225]

Conversations host Harry Kreisler welcomes Marion Nestle, Goddard Professor in the Department of Nutrition at New York University. Professor Nestle reflects on the evolution of her thinking on the interplay between nutrition studies and the politics of food. She discusses the environment of the food industry producing in a highly competitive environment where profits are paramount and public health is not a priority. Advertising and lobbying are important tools at their service as they confront food activists focused on public health, environment, and social justice. Professor Nestle also analyzes the role of government in choosing between re-enforcing the status quo or changing the landscape of food production through funding, regulation, and education. Finally, she offers advice to students preparing for the future. Series: "Conversations with History" [Public Affairs] [Health and Medicine] [Show ID: 32225]

Conversations host Harry Kreisler welcomes Marion Nestle, Goddard Professor in the Department of Nutrition at New York University. Professor Nestle reflects on the evolution of her thinking on the interplay between nutrition studies and the politics of food. She discusses the environment of the food industry producing in a highly competitive environment where profits are paramount and public health is not a priority. Advertising and lobbying are important tools at their service as they confront food activists focused on public health, environment, and social justice. Professor Nestle also analyzes the role of government in choosing between re-enforcing the status quo or changing the landscape of food production through funding, regulation, and education. Finally, she offers advice to students preparing for the future. Series: "Conversations with History" [Public Affairs] [Health and Medicine] [Show ID: 32225]

Conversations host Harry Kreisler welcomes Marion Nestle, Goddard Professor in the Department of Nutrition at New York University. Professor Nestle reflects on the evolution of her thinking on the interplay between nutrition studies and the politics of food. She discusses the environment of the food industry producing in a highly competitive environment where profits are paramount and public health is not a priority. Advertising and lobbying are important tools at their service as they confront food activists focused on public health, environment, and social justice. Professor Nestle also analyzes the role of government in choosing between re-enforcing the status quo or changing the landscape of food production through funding, regulation, and education. Finally, she offers advice to students preparing for the future. Series: "Conversations with History" [Public Affairs] [Health and Medicine] [Show ID: 32225]

Today we're speaking with Marion Nestle. She is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University, Emerita. From 1986-88, she was senior nutrition policy advisor in the Department of Health and Human Services and managing editor of the 1988 Surgeon General's Report on Nutrition and Health. Her research examines scientific, economic, and social influences on food choice.She is the author of three prize-winning books: Food Politics: How the Food Industry Influences Nutrition and Health; Safe Food: The Politics of Food Safety, and What to Eat. Her new memoir Slow Cooked: an unexpected life in food politics was released in late 2022 from the University of California Press. She blogs almost daily at foodpolitics.com. In her memoir, Professor Nestle says, “I still believe that studying food is an exceptionally effective and accessible way to get at the most vexing societal problems that affect all of us. Food is about taste and pleasure, but it is also about nutrition, health, community, and culture. I am hard pressed to think of a problem in society that cannot be understood more deeply by examining the role of food.”