A5011203695- Obesity, Physical Activity, Diet
- Agriculture Sustainability and Environmental Impact
- Nutritional Studies and Diet
- Food Waste Reduction and Sustainability
- Sensory Analysis and Statistical Methods
- Biochemical Analysis and Sensing Techniques
- Food Security and Health in Diverse Populations
- Urban Agriculture and Sustainability
- Homelessness and Social Issues
- Nutrition, Health and Food Behavior
- Sodium Intake and Health
- Consumer Attitudes and Food Labeling
- Organic Food and Agriculture
Johns Hopkins University
2021-2024
University of Michigan
2022
Bloomberg (United States)
2021
Stanford University
2019
Healthy food labels tout health benefits, yet most people prioritize tastiness in the moment of choice. In a preregistered intervention, we tested whether taste-focused compared with health-focused increased vegetable intake at five university dining halls throughout United States. Across 137,842 diner decisions, 185 days, and 24 types, selection by 29% 14% basic labels. Vegetable consumption also increased. Supplementary studies further probed mediators, moderators, boundaries these...
Objectives. To describe food insecurity in the United States December 2020 and examine associations with underuse of medical care during COVID-19 pandemic. Methods. We fielded a nationally representative Web-based survey (n = 8318). Multivariable logistic regression models predicted probabilities were used to evaluate factors associated compare likelihood delaying or forgoing because cost concerns by security status. Results. In 2020, 18.8% US adults surveyed reported experiencing...
Abstract Reducing meat consumption, especially in high-intake countries such as the United States, is crucial mitigating climate and biodiversity crises improving public health animal welfare. Choice-architecture interventions or nudges food domain, choice defaults (e.g., reduced default portion sizes), can be powerful levers of behavior change. However, evidence remains limited large-scale, real-life settings, little known about potential effects on diner satisfaction backfiring that reduce...
Abstract Objective: Chefs have the potential to influence diet quality and food systems sustainability through their work. We aimed assess attitudes perceptions of culinary students about nutrition as part roles, responsibilities future work chefs. Design: surveyed attending Culinary Institute America (CIA) in fall 2019 ( n 546). Descriptive statistics compared priority rankings Likert-scale distributions beliefs. Adjusted generalised linear models were used evaluate whether there...
Aligning institutional food procurement with planetary health targets offers opportunities to improve nutrition and reduce food-related greenhouse gas (GHG) emissions. This study compared foods procured by 19 university dining programs in the U.S. 2022 EAT-Lancet diet. Each university’s was then modeled align diet, changes Healthy Eating Index (HEI) scores GHG emissions were evaluated. For a subset of universities that provided cost data, annual total costs also estimated. Universities this...
Objective The objective of the study was to evaluate how well college students meet U.S. dietary guidelines by examining mean intakes nutrients limit (sodium, sugar, refined grains, and saturated fat), what factors lead exceeding recommendations.Participants Participants were first-year undergraduate (N = 269).Methods Diet assessed using a DHQ-III estimated with food source composition tables. Multivariable logistic regression analysis used model variables associated recommendations....
Young adults typically gain more dietary autonomy as they start college, though this can also present nutritional challenges; however, research on the generalizability of their intake data is scarce. To address representativeness concern, we compared food and nutrient intakes reported by college freshmen attending a large, diverse university to an age-matched sample from National Health Nutrition Examination Survey (NHANES). We studied 269 students 18–24 years old recruited through Mason:...