Food studies

She is one of the most influential voices in nutrition, food policy, and public health.

She's Professor Emerita of Nutrition, Food Studies, and Public Health at New York University and helped pioneer the field of food studies as an academic discipline.

Before joining NYU, she served as senior nutrition policy advisor at the U.S. Department of Health and Human Services, where she helped oversee the landmark 1988 Surgeon General's report on nutrition and health.

She is the author of numerous bestselling books, including Food Politics, What to Eat, Soda Politics, and Unsavory Truth.

Sure.

I'm Marian Nestle.

I'm professor of nutrition, food studies, and public health at New York University.

I'm emerita.

There's so much.

She is the Paulette Goddard Professor Emerita of Nutrition, Food Studies, and Public Health at New York University.

She's author of numerous award-winning books, including Food Politics, What to Eat, Why Calories Count, Eat, Drink, Boat, Soda Politics.

Her most recent book is Sugar Coated, which unboxes the forces, the hidden forces, shaping America's favorite breakfast food.

But, you know, nutrition is science.

And it's chemistry.

For those who don't know this, you basically established the world of food nutrition and food studies as we know it at the level it is now at New York University.

And you taught there for like 20 years, is it? 35.

I've got a great interview for you today with Marion Nestle.

Dr. Marion Nestle is Paulette Goddard Professor of Nutrition, Food Studies, and Public Health Emerita at New York University.

She chaired that position from '88 to 2003 and retired in '17.

She's also Visiting Professor of Nutritional Sciences at Cornell.

Dr. Marion Nestle is a renowned nutritionist who has been shaping food policy for over half a century.

She co-founded NYU's groundbreaking food studies program in the '90s, and has published over 16 books, including her newest, Sugar Coated: Unboxing the Hidden Forces Shaping America's Favorite Breakfast Food.

Today on the show, she weighs in on the many buzzy topics in the food world today.

Think highly processed foods, fiber and protein maxing, dramatic evolution of food culture, and how her cereal box collection inspired this new book.

They're not primary.

Uh, they really don't count.

But I was in a department of nutrition and food studies at NYU, and at NYU, books count a lot.

And so in the 1990s, I figured out that it was probably time for me to write a book, and I had all these articles about the politics of food.