Phenomenal | Prof. David Erickson, believes that there is a viable commercial market for nutrition monitoring.

A New PHeNoMena in Health

According to Prof. David Erickson, mechanical and aerospace engineering, the use of waves to guide particles, allowing for small scale chemical analysis, makes mobile health testing a possibility.


How Do the French Stay So Skinny?

But maybe the paradox isn’t that the French are skinny. Maybe it’s that Americans, in our mentality of experimentation and efficiency, are overemphasizing scientifically tested and quick and easy fixes to our health problems.


Stress, Eating and Stress-Eating

Cortisol causes metabolic dysfunction by inhibiting glucose uptake so that it the glucose can be readily used by the body. This causes cells to feel starved, triggering hunger signals to the brain.

Professor Creates Harvesting Model Designed to Improve Nutritional Value

Miguel Gómez, associate professor in the Charles H. Dyson School of Applied Economics and Management, has assisted in the development of a new harvesting model to help food banks improve the nutritional value of the food they distribute to the hungry. Gómez and Dyson grad Xiaoli Fan collaborated with researchers from Boston College to address challenges faced by food banks, according to Gómez. “You have food wasted on one hand and malnutrition on the other,” Gómez said in a University press release. “The food banks can make this link, but there’s a logistical problem here. Our program contributes to a solution.”
The team has been working on improving the gleaning process for fruits and vegetables, according to Fan.

Cornell Study Finds Common Food Culprits to Correlate Little With Obesity

Fast food, soda and candy have long been key targets in the battle against obesity. However, researchers at the Food and Brand Lab recently found that junk food consumption might not be the prime cause of the current obesity rate in the United States, which is about 34.9 percent for adults, according to the Centers for Disease Control and Prevention. The study, led by Prof. Brian Wansink and Prof. David Just, applied economics and management, looked at national data of the consumption frequency of candy, soda and fast food based on body mass index (BMI). For 95 percent of the population, there was no correlation between consumption of these foods and BMI. “If we look at people who are heavier versus people who are lighter, there really doesn’t seem to be a big difference in how they’re going about eating these foods,” Just said.

Qijia Yu / The Sun Contributor

Calorie Visualization: How Much Are You Really Eating?

Before you sit down at one of Cornell Dining’s delicious dining locations and start enjoying your meal, you might want to keep an eye on what you have been piling up on your plate. With a few useful strategies in mind, you don’t need to make unreasonably significant compromises to cut down on calorie intake.


Cornell Study Links Weight Bias to Food Perception

What makes a recipe appear healthy? According to a recent Cornell study for Health Communication, social media users can be influenced by a thin versus heavy weight bias to roughly the same extent as by nutritional information when making judgments about a meal’s healthiness. “Prejudice and the Plate: Effects of Weight Bias in Nutrition Judgments,” published by Prof. Jonathon Schuldt, Prof. Geri Gay and postdoctoral associate Jamie Guillory, all of the communication department, found that the weight of a social media user who posts food images has an effect on the perceived healthiness of that food. Schuldt, the first author of the study, says health information on social media sites or blogs is becoming increasingly popular, but it is rarely objective from a scientific perspective. “Because these things have a social element, it’s often not just content about the food itself — that content is often associated with a person,” Schuldt said.