NYU’s Institute of Public Knowledge is hosting the launch of Practicing Food Studies, edited by Amy Bentley, Fabio Parasecoli, and Krishnendu Ray. I wrote the Foreword. We will all provide brief perspectives on our quarter century of teaching food studies. For information and registration, click here. For 30% off on the book, click here.
by Marion Nestle
Feb
16
2008
Sponsored science: opinions on calorie labeling
Today’s New York Times has a juicy article in the business section about the differing opinions of obesity experts about New York City’s proposal to require certain restaurants to post calorie information on menu boards. The head of one obesity society, who is a frequent consultant to the food and restaurant industry, apparently thinks calorie labeling will backfire by “inadvertently encouraging patrons to consume lower-calorie foods that subsequently lead to greater total caloric intake because of poor satiating efficiency of the smaller calorie loads.” Coincidence?