What should we eat? What role does taste play? And what have we learned about healthy eating? From the 2014 New York Times Food for Tomorrow Conference.
Kristy Del Coro, culinary nutritionist, Rouge Tomate Dr. Julie A. Mennella, biopsychologist and researcher, The Monell Center Marion Nestle, professor of nutrition, food studies and public health, New York University
Moderated by Michael Moss, New York Times investigative reporter and author of â??Salt Sugar Fat: How the Food Giants Hooked Usâ? The New York Times conferences deepen conversations in disrupted industries: health, higher education, technology, food, luxury, energy and more.
Each event, thoughtfully curated by The New York Times, features noteworthy speakers, panel discussions and interactive debate, and high-level networking. See our full list of upcoming conferences below.
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High Protein - 12 grams Per ServingLow Carb - 6g Net Carbs*Low Calorie - 80 Calories Per ServingLow Fat - 0.5 grams Per ServingContains only 4 grams of sugar per servingTrans Fat FreeQuick and Easy ...
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I was very overweight (257 lbs.) and decided to challenge myself with an intense diet and exercise routine. It consisted of working out just about every day, along with a low calorie diet. I ate lots of Veggie subs from Subway, which helped curb my ...
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