Food, Facts, and Fads is an eclectic collection of information that relates to almost any aspect about food, nutrition and how it impacts our collective health and well being. Some of the topics are controversial and debated; others are based on the premise of independent research to present the FACTS and avoid the FADS. My goal is to expose nutrition misinformation so that you, the consumer can make educated and healthy decisions about your food choices. In addition, almost every aspect of the American and other food cultures and history can be topical.
The blog is managed by Sally Feltner, MS, PhD. I am now a retired university professor and live in Western North Carolina in a small town just east of Asheville called Black Mountain and love the area for its diversity and wonderful mountains. I graduated from Miami University (Ohio) with a BS degree in nutrition science, obtained a Master’s degree in Biology from Rivier University (Nashua, NH) and a PhD degree in nutrition science with a minor in biology from Texas Womans’ University in Denton, TX.
I have worked as a clinical dietitian in Washington, DC, and Hartford, CT. Later I was a teaching assistant at Marquette University Dental School in the department of Immunology and Microbiology. I taught undergraduate and graduate courses in nutrition science, health sciences, infectious disease, and nutrition and culture at Western Carolina University for 15 years. I am a retired Registered Dietitian/ Nutritionist, RDN.
Food For Thought:
“No matter who we are or where we live, our lives revolve around food. Everything about food – including what we eat, how it tastes, who prepares it, and who’s at the table – is a form of communication rich with meaning, often from different cultures.” Unknown source.
“We all eat, and it would be a sad waste of opportunity to eat badly.” Anna Thomas
“If you’re afraid of butter, use cream.” Julia Child
“it was a brave man that first ate an oyster.” Jonathan Swift in the 17th century.
“At home I serve the kind of food I know the story behind.” Michael Pollan, food writer