Authors: Barbara Bruemmer, PhD, RD; Jim Krieger, MD, MPH, Brian E. Saelens, PhD, Nadine Chan, PhD, MPH.
Interview: How have menu labeling requirements, soon to go national, impacted energy, fat, and sodium content at chain restaurants? Barbara Bruemmer, PhD, RD, Program in Nutritional Sciences, School of Public Health, University of Washington, discusses the ... Show More
Mar 2023
Food Additives in Ultra-Processed Packaged Foods: An Examination of US Household Grocery Store Purchases
Senior author Elizabeth K. Dunford, PhD, presents results of the first study to examine what US consumers are purchasing (Nielsen Homescan Consumer Panel data from 2001 and 2019), rather than relying on reported food and beverage intake, to evaluate exposure to food additives in ... Show More
8m 15s
Nov 2022
Meal Skipping and Shorter Meal Intervals Are Associated with Increased Risk of All-Cause and Cardiovascular Disease Mortality among US Adults
Lead author Yangbo Sun, MBBS, PhD, The University of Tennessee Health Science Center, shares the results of a large prospective study of American adults 40 years old and older (NHANES). This research contributes much-needed evidence about the association between eating behaviors ... Show More
9m 51s
Jul 2021
Discrimination and safety concerns are barriers to accessing healthy food for food-insecure young adults
Study lead Nicole Larson, PhD, MPH, RDN, talks about a University of Minnesota School of Public Health study that found one-third of emerging adults (18-29 years of age) surveyed experienced food insecurity during the COVID-19 pandemic and a disproportionately high prevalence of ... Show More
7m 57s
Apr 2024
432. Fueling Future Generations with Healthier School Meals
On this episode of “Food Talk with Dani Nierenberg,” hear a special panel conversation on developing healthier meals for young eaters, featured during a recent Summit hosted by Food Tank, Emory University, and Spelman College. Panelists discuss efforts at the federal level to mak ... Show More
26m 2s
Sep 2020
Ep. 79. Hal King: Food Safety Management Systems in Foodservice and Retail
Hal King, Ph.D., is a recognized leader in public health. He's worked in government, industry, and education. Currently, Hal is the managing partner at Active Food Safety, a new advisory services and digital products company. He is also the founder and CEO of Public Health Innova ... Show More
1h 19m
Apr 2021
Ep. 94. Ruth Petran: Influence of Sanitation on Public Health
Dr. Ruth Petran is a passionate yet practical food safety scientist, and Principal of Ruth Petran Consulting, LLC. Prior to starting her own business, Ruth held technical food safety and public health leadership roles at Ecolab, Pillsbury, and General Mills. She is skilled at tac ... Show More
1h 9m
May 2021
bioMerieux: Accelerating Diamond Pet Foods EMP
Dr. Michele Sayles has over 21 years of experience in Food Safety, Quality, and Food Microbiology. As I mentioned, Michele’s current role is Executive Director of Food Safety and Quality for Diamond Pet Foods. Prior to joining Diamond, Michele was responsible for the Global Food ... Show More
46m 17s
Jul 2021
School Lunches, P-Hacking and the Original "Pizzagate"
This week we're diving into one of the biggest-ever scandals in nutrition research. For nearly two decades, Brian Wansink's Food and Brand Lab told Americans that lower weights, healthier workplaces and better school lunches were just a few small tweaks away. Then, in 2 ... Show More
1h 17m
Sep 2022
Ep. 126. Blum, Keener: The Poison Squad and the Fight for Food Safety Legislation
Deborah Blum, Director of the Knight Science Journalism program at MIT and the Publisher of Undark magazine, is a Pulitzer-Prize winning science journalist, columnist and author of six books, most recently, The Poison Squad, a 2018 New York Times Notable Book. That book, as with ... Show More
1h 46m
Aug 2020
Ep. 78. Jespersen, Tanner, and Coole: Sustaining Food Safety Culture
Lone Jespersen is the principal at Cultivate, an organization dedicated to helping food manufacturers globally make safe, great-tasting food through cultural effectiveness. Lone has significant experience with food manufacturing, having previously spent 11 years with Maple Leaf F ... Show More
1h 8m