Marion Nestle
Marion Nestle
Marion Nestle, Ph.D, M.P.H., is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at New York University. She is also a professor of Sociology at NYU and a visiting professor of Nutritional Sciences at Cornell University...
NationalityAmerican
ProfessionScientist
CountryUnited States of America
safety poultry sides
Meat is produced under HACCP plans. Meat and poultry are required to be produced under standard food safety plans and they have been since the mid-'90s, and there are now fewer problems with meat than there used to be. That's on the USDA's side.
nice vegetables common-sense
It's a completely reasonable diet -- heavy on fruits and vegetables and fresh, seasonal foods. I'm totally for it. It's common sense in a nice package.
moving vegetables fruit
Eat less, move more, eat lots of fruits and vegetables, go easy on junk foods.
attention pay conscious
Restaurants that have health-conscious consumers will pay attention to this.
simple cooking matter
What it requires is that first of all you identify the hazards: Where in your production chain can contamination occur? This could be a simple matter of cooking a product to kill bacteria and making sure that the product is actually brought to that temperature.
strong vegetarian-diet long
There's no question that largely vegetarian diets are as healthy as you can get. The evidence is so strong and overwhelming and produced over such a long period of time that it's no longer debatable.
moving simple vegetables
BASICS OF DIET AND HEALTH The basic principles of good diets are so simple that I can summarize them in just ten words: eat less, move more, eat lots of fruits and vegetables. For additional clarification, a five-word modifier helps: go easy on junk foods.
vegetables balance news
What we know about diets hasn't changed. It still makes sense to eat lots of fruits and vegetables, balance calories from other foods, and keep calories under control. That, however, does not make front-page news.
space done safe
You need to identify the steps at which contamination can occur - those are the critical control points. You take steps to make sure that that doesn't happen. And you monitor and evaluate and test to make sure that your system is working properly. And if it's done diligently and done faithfully and monitored carefully, then they're producing safe food. And no astronaut of which I'm aware has ever gotten food poisoning in outer space.
mean fda ideas
We don't have a farm-to-table food safety system. I keep saying this. It came as a big surprise to the FDA that tomatoes were being grown in the United States, sent to Mexico for packing, and then sent back. I mean, they had no idea that our food chain worked like this.
people too-much irony
Here we have the great irony of modern nutrition: at a time when hundreds of millions of people do not have enough to eat, hundreds of millions more are eating too much and are overweight or obese.
vegetables three may
Unbelievable as it may seem, one-third of all vegetables consumed in the United States come from just three sources: french fries, potato chips, and iceberg lettuce.
zero thinking names
I would require every producer of food to follow and have enforced a standard safety plan. We know how to produce safe food. It has a horrible name; it's called HACCP - Hazard Analysis and Critical Control Point - and this was a food safety system that was developed for NASA so that astronauts wouldn't get sick in outer space. If you just think about what it might be like to have food poison under conditions of zero gravity, you don't even want to think about it.
real reason claims
The real reason for health claims is well established: health claims sell food products.