Hosted by the Public Health Nutrition Program
Is chocolate heart-healthy? Does yogurt prevent type 2 diabetes? Do pomegranates help cheat death? News headlines bombard us with these claims. They are reported as science, and have dramatic effects on what we eat. But these studies are more about marketing than science, often paid for by the companies and trade associations that sell those foods.
In her book Unsavory Truth: How Food Companies Skew the Science of What We Eat (2018), leading nutritionist Marion Nestle exposes how the food industry manipulates nutrition science—and suggests what we can do about it.
Join Marion Nestle for a deeper discussion over Zoom about her book. Two signed copies of the book will be raffled off after the talk!
About the Speaker
Marion Nestle is Paulette Goddard Professor, of Nutrition, Food Studies, and Public Health, Emerita, at New York University, and Visiting Professor of Nutritional Sciences at Cornell. She earned a Ph.D. in molecular biology and an M.P.H. in public health nutrition from the University of California, Berkeley, and has been awarded honorary degrees from Transylvania University in Kentucky (2012) and from the City University of New York’s Macaulay Honors College (2016). Her research and writing examine scientific and socioeconomic influences on food choice and its consequences, emphasizing the role of food industry marketing. Dr. Nestle is the author, co-author, or co-editor of 14 books, several of them prize-winning, including Unsavory Truth: How Food Companies Skew the Science of What We Eat (Basic Books, 2018), and most recently, Let's Ask Marion: What You Need to Know about the Politics of Food, Nutrition, and Health (University of California Press, 2020). Her forthcoming book with University of California Press is a memoir to be published in 2022.