What You Eat

Marion Nestle, the Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University and the author of What to Eat, estimates calorie counts based on crowd-sourced photos of meals, and discusses how our perception how healthy our food is matches reality.

Below, check out the variety of meal photos submitted by our listeners! (Note that we received LOTS of submissions, and will upload them asap. Thanks for your patience!)

Dinner: steak; spicy Quinoa salad; zucchini
Dinner: steak; spicy Quinoa salad; zucchini ( Hyoji )
Lunch: polenta and black beans with fresh parsley and Romano cheese
Lunch: polenta and black beans with fresh parsley and Romano cheese

“I am a grad student at Bard with a limited time to devote to food, or access to food. I am also a vegetarian. This is the best I can do.”

( Daniel, graduate student at Bard College )
Dinner: three-egg omelet (4 ounces of broccoli, slice of American cheese, 1.5 ounces of butter); water
Dinner: three-egg omelet (4 ounces of broccoli, slice of American cheese, 1.5 ounces of butter); water ( Tony Visconti, record producer and recording engineer )
Lunch
Lunch

“Trying to be healthy.”

( Brelyn Johnson )
Lunch: spinach and mushroom omelet with Swiss cheese from IHOP
Lunch: spinach and mushroom omelet with Swiss cheese from IHOP

“I usually can’t eat the whole thing, but this time I had it right after a workout so it fit with no problem.”

( Yolande Rose )
Lunch: homemade gluten-free pizza with red pepper sauce, mozzarella cheese and ground beef; fruit salad
Lunch: homemade gluten-free pizza with red pepper sauce, mozzarella cheese and ground beef; fruit salad
Lunch: 1/4 cup of Quinoa cooked in water and 1/4 cup of chili beans (mix of pinto, kidney, black); cup of grilled baby asparagus and tablespoon of garlic
Lunch: 1/4 cup of Quinoa cooked in water and 1/4 cup of chili beans (mix of pinto, kidney, black); cup of grilled baby asparagus and tablespoon of garlic

“I am currently using an iPhone app called “Lose It” so I am certain this meal consists of less than 300 calories. It is remarkable to me how I feel full with so few calories! I am working towards a “real food” diet a la Michael Pollan…”

( Rachel B. Selig, Princeton, NJ, sixth grade public school teacher )
Breakfast: Stonyfield Farm low-fat vanilla yogurt with fruits, almonds and granola
Breakfast: Stonyfield Farm low-fat vanilla yogurt with fruits, almonds and granola

“In the summer we eat locally-grown fruit from Columbia County farm stands as much as we can – heavenly! We both wash this down with two BIG cups of half-calf/half/decaf coffee with 1 percent milk.”

( Rick Velleu, media producer )
Lunch: Wendy’s bacon bit salad without dressing
Lunch: Wendy’s bacon bit salad without dressing ( Jenelle Proudfoot )
Lunch: open-faced chicken salad sandwich; Udon noodle soup with Syrachia; seltzer
Lunch: open-faced chicken salad sandwich; Udon noodle soup with Syrachia; seltzer ( Patrick McCandless, Astoria, Queens )
Brunch: red grapes, frozen organic raspberries or blueberries, organic banana, unsweetened Swiss Muesli, chopped raw walnuts, raw sunflower seeds, organic cold milled flax seeds, organic yogurt
Brunch: red grapes, frozen organic raspberries or blueberries, organic banana, unsweetened Swiss Muesli, chopped raw walnuts, raw sunflower seeds, organic cold milled flax seeds, organic yogurt

“I eat this, in slight variations, every day when I’m at home, for more than 10 years. I never grow tired of it, and I barely need anything else the rest of the day.”

( Ingo Fast )
Lunch
Lunch ( JoAnn Smith )
Lunch: corn, diced tomato, 2 ounces of steak, teaspoon of olive oil, teaspoon of cider vinegar, seasoned with cumin, tumeric, salt and pepper
Lunch: corn, diced tomato, 2 ounces of steak, teaspoon of olive oil, teaspoon of cider vinegar, seasoned with cumin, tumeric, salt and pepper ( Alex Cohen, Brooklyn )
Lunch: Quinoa, shell peas, red onion, basil, gorgonzola cheese
Lunch: Quinoa, shell peas, red onion, basil, gorgonzola cheese

“I call it the Kitchen Sink Salad, every time it’s different.”

( Joan Robinson )
Lunch: Chipotle vegetarian rice bowl, including rice, black beans, corn and a side of guacamole
Lunch: Chipotle vegetarian rice bowl, including rice, black beans, corn and a side of guacamole ( Kathina Anderson )
Lunch: Kugel; tuna fish; egg salad; Israeli salad; beet salad; whole wheat roll; watermelon and pineapple chunks; water
Lunch: Kugel; tuna fish; egg salad; Israeli salad; beet salad; whole wheat roll; watermelon and pineapple chunks; water

“I am a photo retoucher working for a Hasidic-run company, and I eat the free kosher lunch provided every day.”

( Hal Miller )
Lunch: cream of kale soup (hemp milk) sprinkled with grass-fed raw cow’s milk cheese; brown rice cake
Lunch: cream of kale soup (hemp milk) sprinkled with grass-fed raw cow’s milk cheese; brown rice cake

“It’s quite tasty and easy to make in big batches.”

( Jackie Findra, recent college graduate )
Breakfast: ¾ cup of plain nonfat yogurt, ½ cup of Kellogg’s Bran Buds, peach, ¼ cup of raspberries
Breakfast: ¾ cup of plain nonfat yogurt, ½ cup of Kellogg’s Bran Buds, peach, ¼ cup of raspberries ( Bill Bartosik, Easton, CT, musician and private tutor )
Dinner
Dinner
Lunch: dark bread with anchovy butter spread; tomato-basil salad; peaches
Lunch: dark bread with anchovy butter spread; tomato-basil salad; peaches ( Jennifer Nielsen Kahn, biochemist, Rutgers University )
Lunch: salad with chicken, tomato, roasted peppers; bread
Lunch: salad with chicken, tomato, roasted peppers; bread ( Rafael )
Lunch: Joe’s pizza; organic apple; golden plums
Lunch: Joe’s pizza; organic apple; golden plums ( Rafael )
Lunch/Dinner: Jasmine rice with salmon, zucchini, carrots, fresh corn from the cob, babybella mushrooms, onion, garlic, sea salt and cracked pepper
Lunch/Dinner: Jasmine rice with salmon, zucchini, carrots, fresh corn from the cob, babybella mushrooms, onion, garlic, sea salt and cracked pepper ( Michael Taylor, archaeology student, Columbia University )
Breakfast: Wegman’s natural granola cereal with blueberries
Breakfast: Wegman’s natural granola cereal with blueberries

“I used a mix of whole and 2 percent milk, because that’s what needed using up.”

( Stephen Gorka )
Breakfast: plain non-fat yogurt with frozen blueberries and raspberries, Kashi Crunch cereal, ground flaxseeds and almonds
Breakfast: plain non-fat yogurt with frozen blueberries and raspberries, Kashi Crunch cereal, ground flaxseeds and almonds ( Christina Schwerin, documentary film and television editor )
Breakfast: rolled organic oats; wholegrain organic flakes; dried cranberries and raisins; ground organic flax seeds; Gary Null’s Red Stuff powder; rice milk
Breakfast: rolled organic oats; wholegrain organic flakes; dried cranberries and raisins; ground organic flax seeds; Gary Null’s Red Stuff powder; rice milk ( Mark Dorfman )
Lunch: salad with parmesan cheese, croutons, corn, avocado, mushrooms, olive oil, salt and pepper
Lunch: salad with parmesan cheese, croutons, corn, avocado, mushrooms, olive oil, salt and pepper ( Sasa Mikavica, architect )
Lunch: jerk chicken and rice
Lunch: jerk chicken and rice ( Rex Harris, computer technician )
Dinner: salmon marinaded in teriyaki sauce; asparagus roasted with olive oil, salt and pepper; jasmine rice
Dinner: salmon marinaded in teriyaki sauce; asparagus roasted with olive oil, salt and pepper; jasmine rice ( Virginia, stay-at-home mother )
Dinner: chicken flautas filled with chicken, onion, garlic and feta cheese and topped with tomato salsa and feta; fried potato pancakes
Dinner: chicken flautas filled with chicken, onion, garlic and feta cheese and topped with tomato salsa and feta; fried potato pancakes

“Robbie is actually trying to gain weight for our wedding next year!”

( Megan, teacher, and Robbie, architect, Morristown, NJ )
Lunch: duck pate (with pork and mushrooms) on a ¾ inch slice of toasted bread; white wine; cut radishes
Lunch: duck pate (with pork and mushrooms) on a ¾ inch slice of toasted bread; white wine; cut radishes

“This is one of my favorite lunches. I don’t often have it, because I usually forget about the pate until it’s no good and to be thrown out, so I avoid buying it. But sometimes I indulge!”

( Carolita, cartoonist and illustrator )
Lunch: salmon rice ball; tuna-mayo rice ball; Pokka aloe vera peach juice
Lunch: salmon rice ball; tuna-mayo rice ball; Pokka aloe vera peach juice ( Evan )
Dinner: ground turkey with tomato sauce and pasta; Chobani Greek yogurt, peach; Stop Shop Clear Splash cranberry-flavored water
Dinner: ground turkey with tomato sauce and pasta; Chobani Greek yogurt, peach; Stop Shop Clear Splash cranberry-flavored water ( Gwen, pharmaceutical researcher )
Dinner: grilled chicken; mashed potatoes; broccoli; water with lemon
Dinner: grilled chicken; mashed potatoes; broccoli; water with lemon ( Azo )
Dinner: homemade thin-crust pizza with asparagus, bacon and gruyere cheese
Dinner: homemade thin-crust pizza with asparagus, bacon and gruyere cheese

“I ate about half for dinner with a salad on the side.”

( Susan, reference librarian )
Dinner: red quinoa, sweet red pepper, onions, fresh and powdered garlic, seedless red grapes, fresh tarragon, toasted almonds, candy stripe fresh plum, salt and pepper
Dinner: red quinoa, sweet red pepper, onions, fresh and powdered garlic, seedless red grapes, fresh tarragon, toasted almonds, candy stripe fresh plum, salt and pepper ( Zsa )
“It’s become one of our favorite meals – made it this time with produce fresh from the Greenmarket.”
“It’s become one of our favorite meals – made it this time with produce fresh from the Greenmarket.”

Dinner: seitan marinated with fresh ginger, garlic, soy sauce and rice wine vinegar, first boiled then lightly stir-fried with bok choy and scallions, severed over barley tossed with spicy cilantro pest, corn and toasted pine nuts

( Christina, Brooklyn, recycling outreach coordinator )
Lunch: fried rice with mixed vegetables, okra and eggs
Lunch: fried rice with mixed vegetables, okra and eggs ( Jane )
Lunch: lettuce, onions, apple, toasted walnuts, crumbled bleu cheese, olive oil and balsamic vinegar dressing
Lunch: lettuce, onions, apple, toasted walnuts, crumbled bleu cheese, olive oil and balsamic vinegar dressing ( Colette )
Breakfast: cup of Cheerios with banana; coffee
Breakfast: cup of Cheerios with banana; coffee

"Every weekday morning for as long as I can remember."

( Polly, epidemiologist )
Dinner: kidney beans in a spicy yogurt coriander sauce with tofu
Dinner: kidney beans in a spicy yogurt coriander sauce with tofu ( Jaynab )
Breakfast: 16 ounces of green juice (Swiss chard, dandelion greens, wheatgrass, cilantro, cucumber, celery, ginger, lemon)
Breakfast: 16 ounces of green juice (Swiss chard, dandelion greens, wheatgrass, cilantro, cucumber, celery, ginger, lemon) ( Kim )
Breakfast: Tigers Milk bar; coffee
Breakfast: Tigers Milk bar; coffee ( Adam, Closter, NJ, research assistant in biochemistry lab )
Breakfast: Cranberry bread with smart balance butter; turkey bacon without cooking oil; 2 percent plain Greek yogurt with blueberry Special K cereal and strawberries
Breakfast: Cranberry bread with smart balance butter; turkey bacon without cooking oil; 2 percent plain Greek yogurt with blueberry Special K cereal and strawberries
Lunch: lentils with quinoa and cherry tomatoes
Lunch: lentils with quinoa and cherry tomatoes ( Ismael )
Breakfast? Lunch? Late-night snack?: over easy eggs atop day-old pepperoni pizza
Breakfast? Lunch? Late-night snack?: over easy eggs atop day-old pepperoni pizza

“Share this, for it is delicious.”

( David )
Breakfast: Herring; grilled eggplant; tomato
Breakfast: Herring; grilled eggplant; tomato ( Joanna )
Dinner: barbecued chicken thighs, sautéed potatoes, arugula; radicchio and tomato salad
Dinner: barbecued chicken thighs, sautéed potatoes, arugula; radicchio and tomato salad ( Maryann, teacher )
Breakfast: black coffee; scrambled eggs; salad with balsamic dressing; English muffin with jelly
Breakfast: black coffee; scrambled eggs; salad with balsamic dressing; English muffin with jelly ( Sheldon )
“This is a breakfast I had recently while working in Japan, therefore I don't eat it daily. It's so different from what I think of as breakfast, that I'm very curious as to its nutritional value.”
“This is a breakfast I had recently while working in Japan, therefore I don't eat it daily. It's so different from what I think of as breakfast, that I'm very curious as to its nutritional value.”

Breakfast: short-grain white rice; miso soup; pickled cucumber; pickled plum; pickled ginger; pickled pear; baked (fried? grilled?) fish (possibly salmon?); egg; reconstituted fish (perhaps cod?); seaweed; grated radish; tofu; and black tea.

 

( Daniel, particle physicist )
Lunch? Dinner?: Rice topped with salmon roe (ikura), seared katsuo (bonito fish), crab meat, and pickled daikon radish and carrots
Lunch? Dinner?: Rice topped with salmon roe (ikura), seared katsuo (bonito fish), crab meat, and pickled daikon radish and carrots

“Over half of what we eat is Japanese food. Lots of vegetables, both from sea and land. Small amounts of protein, fish or meat. We try to include five colors in each meal, black, white, green, yellow, and red (or orange). This guarantees a variety of nutrients and minerals, as well as satisfies the palate.”

( Yukari, chef, and Shinji, a Japanese fishmonger )

Lunch: Japanese bento lunch of grilled miso marinated salmon over rice; bean sprouts with a black sesame dressing; steamed broccoli; stir-fried burdock root (gobo) and carrots; pickled cucumbers with sea vegetable (wakame).

( Yukari, chef, and Shinji, a Japanese fishmonger. )
of