The big difference? I’m not getting paid (except by NYU’s excellent retirement program). I’m still doing peer reviews for journals and book publishers, advising students, and answering questions from reporters. I just submitted a manuscript for a forthcoming professional memoir, am about to sign a contract for a new edition of my 2006 book, What to Eat, and I write a daily blog at. I kept my office and am still teaching courses on food systems policy and politics. I retired from New York University in 2017, which makes me the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU, emerita.

What are your role/main responsibilities in your current job? I picked nutrition, fell in love with it, and have never looked back. It was my turn to teach one, and I was given a choice between physiology and nutrition. My academic degree is in molecular biology and that’s what I was teaching when students were asking for courses in human biology. The longer answer is that I was given a nutrition course to teach on my first academic job at Brandeis University. conflicts over land and water rights, even COVID-19. Think: hunger, food insecurity, and diet-influenced chronic diseases, of course, but also climate change, immigration. I can hardly think of a major issue in today’s society that does not involve food. Food connects to everything: family, belief systems, economics, geography, history, anthropology, sociology, you name it. And I’ve always been fascinated by food: so many different kinds, so many shapes, colors, and textures, all delicious, and all contributing to nutritional health. What inspired your career into nutrition? Marion Nestle, a nutritionist, about her day-to-day roles and responsibilities as well as her career highlights.

Marion nestle food