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.

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.

10 Questions With New York Jets Nutritionist

It’s back to the gridiron for us Cornellians, both as students and as fans of that great American tradition — football. But the NFL has been closer to Ithaca during the offseason than you might think.
The New York Jets came to nearby Cortland, N.Y., over the summer for training camp, staying in the area from July 31 to Aug. 22. With only one more game left on the preseason schedule before New York’s opener at Houston Sept. 13, the Jets named highly touted first-round draft pick Mark Sanchez as the starting quarterback just last week.