• Stanford University - Campus Food Quality and General Student Health

    http://www.gobeyondthebrochure.com/Campus-Food-Quality-and-General-Student-Health-at-Stanford-University/ - 1885 was the year that Leland Stanford founded Stanford University, one of the most prestigious institutions to Californians and the world alike. Before that, the once Golden State governor struck it rich as a leading railroad tycoon. The innovative man would be proud to see that his school continues to set the standard for the college experience, and we’re not just talking about academics. You guessed it: food. Wealth probably earned old Leland more than a few lavish meals in his day. Based on student feedback and what appears to be a carefully considered approach to dining services, we can’t help but think his appetite for greatness might’ve inspired some of the university’s culina...

    published: 04 Aug 2016
  • vlog #2 Stanford tour and food galore!!

    Tonya shows me around Stanford and we eat lots of food :D

    published: 13 Mar 2014
  • Eating at Stanford

    A guide to Stanford dining

    published: 02 Aug 2011
  • Stanford Introduction to Food & Health - Trailer

    Take our free online course on food & heath on Coursera: https://www.coursera.org/learn/food-and-health Transcription: Around the world today, people are suffering from more diet-related diseases than ever before in recent history. The so-called Western diet has been implicated as a major contributor to our modern epidemics of disease. Michael Pollan: We don't actually know what about the Western diet is creating problems. But, what we do know, with a great deal of confidence, is that populations who eat this diet, and it's normally defined as a diet high in meat, high in processed foods with very little whole grains, very little fruits and vegetables, that people who eat that way, populations who eat that way have very high rates of chronic disease. David Eisenberg: When you think abo...

    published: 15 Jan 2016
  • Stanford Women's Volleyball: Inky and Halland Go Grocery Shopping

    published: 22 Oct 2016
  • Changing Stanford Food Culture

    Food and Society Youtube Project

    published: 13 Mar 2017
  • Optimizing Wellness: Nutrition and Lifestyle Advice

    What’s the right diet for you? More importantly, what’s going to motivate you to follow it? Dr. Gardner will share the keys to acting on the latest nutrition advice, explore the benefits of different food patterns, and debunk healthy-eating myths. He’ll also be recruiting participants for “WELL for Life,” Stanford’s new scientific crowdsourcing effort to improve lifestyle behaviors and health. Presentation by: Christopher Gardner, PhD Professor of Medicine, Director of Nutrition Studies, Stanford Prevention Research Center

    published: 30 May 2017
  • The Marshmallow Test

    Downloads are available at https://www.ignitermedia.com/products/1350-the-marshmallow-test. In this popular test, several kids wrestle with waiting to eat a marshmallow in hopes of a bigger prize. This video is a good illustration of temptation and the hope in future rewards. This experiment is based on many previous and similar scientific tests. Special thanks to Watermark Community Church (http://www.Watermark.org) for sharing their video with us.

    published: 24 Sep 2009
  • Stanford students recreate medieval feasts in new class

    As part of a new humanities course, undergraduate students replicate the recipes and the ambience of ancient feasts in order to learn about how people lived in the Middle Ages.

    published: 15 Mar 2017
  • University Food Stanford as a Living Lab

    Panel discussion on a research project lead by Stanford Dining and the D.School aimed at improving food habits in the undergraduate dining halls.

    published: 27 Mar 2012
  • Stanford students recreate 5,000-year-old Chinese beer recipe

    Students brewed an ancient beer during class with Stanford archaeologist Li Liu, who discovered evidence of earliest beer-making in China as part of her recent research.

    published: 04 Feb 2017
  • EATnomics Series #1: Present &Future of Food Disruption with Stanford University

    EATnomics Series is a cycle of meetings organised by Reimagine Food focusing on the transformation that the food sector is currently undergoing as a result of technological progress and social changes. The first session analysed the historical evolution of disruptions in the food industry and its future perspectives. Among the attendees were Soh Kim, executive director of Food Design Research at Stanford University, Marius Robles, CEO & cofounder of Reimagine Food, and Esteve Almirall, director of Esade Center for Innovation in Cities.

    published: 02 Sep 2016
  • Stanford Nutritionist Discusses Eating With Food Sensitivities

    Stanford registered dietitian, Neha Shah, explains the difference between food allergies and food sensitives and discusses some of the most common food sensitivities people have and how it affects their eating. Learn more at our Digestive Health Center: https://stanfordhealthcare.org/medical-clinics/digestive-health-center.html https://stanfordhealthcare.org

    published: 28 Jun 2015
  • Stanford Class Serves Up Lessons of Food, Politics

    Turning a campus kitchen into a classroom, Stanford Professor Rob Reich gets his students to think about food as something more than just what shows up on their plates. Stanford University: http://www.stanford.edu Stanford News Story: http://news.stanford.edu/news/2009/august31/food-politics-class-090409.html Stanford University Channel on YouTube: http://www.youtube.com/stanford

    published: 04 Sep 2009
  • Is a Calorie a Calorie? Processed Food, Experiment Gone Wrong

    The Modern American Table: Is a Calorie a Calorie? We’ve all heard the dictate that a calorie is a calorie regardless of its source. But are all foods truly created equal in terms of how they affect our health and weight? Given the barrage of competing information directed at us every day, what do we really know about healthy eating? Robert Lustig, MD, is Professor of Pediatrics in the Division of Endocrinology at University of California, San Francisco, and the author of Fat Chance: Beating the Odds against Sugar, Processed Food, Obesity, and Disease. Christopher Gardner, PhD, Professor (Research) of Medicine is a nutrition researcher at the Stanford Prevention Research Center whose research has been investigating the potential health benefits of various dietary components or food pat...

    published: 23 Apr 2015
  • Robert Califf, Food and Drug Administration - Stanford Medicine Big Data | Precision Health 2016

    Bringing together thought leaders in large-scale data analysis and technology to transform the way we diagnose, treat and prevent disease. Visit our website at http://bigdata.stanford.edu/.

    published: 13 Jul 2016
  • Why We Get Fat: Diet Trends and Food Policy

    Gary Taubes, Science Journalist and Dr. Christopher Gardner, Associate Professor of Medicine and the Director of Nutrition Studies at the Stanford Prevention Research Center, November 27, 2012

    published: 12 Dec 2012
  • Stanford Study - Organic Vs. Non-Organic

    For more videos like this, check out http://fitlife.tv/ http://juicewithdrew.com Here is the original Study http://altadena.patch.com/articles/organic-food-study-health Join our facebook at http://www.facebook.com/vegetablejuicing The Stanford study published earlier this month—entitled Are Organic Foods Safer or Healthier Than Conventional Alternatives?: A Systematic Review—confronted the common misconception that organic foods are more nutritious. Thanks for clearing that up, scientists! For years I've been going around thinking that by simply omitting some toxic chemicals, farmers were creating superfoods chock full of nutrients and vitamins lacking in their watery and flavorless counterparts. The fact is, I don't know anyone who was ever under the impression that they were getti...

    published: 25 Sep 2012
  • Interview with Soh Kim, Food Design Research Executive Director at Stanford University.

    We asked Soh Kim some questions about her vision on food innovation and the future of food.

    published: 02 Sep 2016
  • Stanford Food and Health 2016

    Stanford Food and Health 2016

    published: 03 Oct 2016
  • Stanford Introduction to Food and Healthy

    Stanford Introduction to Food and Healthy really useful natural food

    published: 18 Oct 2016
  • Researchers at Stanford using incremental therapy to treat food allergies

    Dr. Kari Nadeau recently discovered something in her lab about the patients who have gone through a treatment known as oral immunotherapy, where they are slowly given increasingly larger amounts of the very foods they are allergic to. The process essentially builds up the patient's immunity to those foods that once were poison to them. Dr. Nadeau’s research, at the Sean N. Parker Center for Allergy Research at Stanford University, is still in a very early stage, but the discovery she describes could mean future generations might not be plagued by the genetic misfortunes of their parents or grandparents. PBS NewsHour’s Cat Wise reports.

    published: 22 May 2015
  • Stanford Scientists Get To The Bottom Of Why Droplets Dance

    After years of trials and failed attempts, scientists at Stanford University have finally figured out why droplets of food coloring spontaneously start dancing. After years of trials and failed attempts, scientists at Stanford University have finally figured out why droplets of food coloring spontaneously start dancing.  Much of the phenomenon is related to the fact that dye consists of two distinct components, each with unique characteristics, namely water and propylene glycol.  Among their difference is that they evaporate at dissimilar rates.  Also significant is that the two have differences in surface tension, the force that causes liquids to bead up. Water, which has the greatest surface tension is also the quicker of the two to vaporize. As it leaves, it does so most ra...

    published: 13 Mar 2015
  • Stanford Women's Basketball: 'The Roadies Ep. 3: Food & Film'

    The Women's Basketball team gives an inside look at hotel life.

    published: 25 Feb 2015
developed with YouTube
Stanford University - Campus Food Quality and General Student Health

Stanford University - Campus Food Quality and General Student Health

  • Order:
  • Duration: 2:27
  • Updated: 04 Aug 2016
  • views: 1571
videos
http://www.gobeyondthebrochure.com/Campus-Food-Quality-and-General-Student-Health-at-Stanford-University/ - 1885 was the year that Leland Stanford founded Stanford University, one of the most prestigious institutions to Californians and the world alike. Before that, the once Golden State governor struck it rich as a leading railroad tycoon. The innovative man would be proud to see that his school continues to set the standard for the college experience, and we’re not just talking about academics. You guessed it: food. Wealth probably earned old Leland more than a few lavish meals in his day. Based on student feedback and what appears to be a carefully considered approach to dining services, we can’t help but think his appetite for greatness might’ve inspired some of the university’s culinary ideals.
https://wn.com/Stanford_University_Campus_Food_Quality_And_General_Student_Health
vlog #2 Stanford tour and food galore!!

vlog #2 Stanford tour and food galore!!

  • Order:
  • Duration: 10:05
  • Updated: 13 Mar 2014
  • views: 1529
videos
Tonya shows me around Stanford and we eat lots of food :D
https://wn.com/Vlog_2_Stanford_Tour_And_Food_Galore
Eating at Stanford

Eating at Stanford

  • Order:
  • Duration: 2:05
  • Updated: 02 Aug 2011
  • views: 3363
videos
A guide to Stanford dining
https://wn.com/Eating_At_Stanford
Stanford Introduction to Food & Health - Trailer

Stanford Introduction to Food & Health - Trailer

  • Order:
  • Duration: 2:04
  • Updated: 15 Jan 2016
  • views: 30712
videos
Take our free online course on food & heath on Coursera: https://www.coursera.org/learn/food-and-health Transcription: Around the world today, people are suffering from more diet-related diseases than ever before in recent history. The so-called Western diet has been implicated as a major contributor to our modern epidemics of disease. Michael Pollan: We don't actually know what about the Western diet is creating problems. But, what we do know, with a great deal of confidence, is that populations who eat this diet, and it's normally defined as a diet high in meat, high in processed foods with very little whole grains, very little fruits and vegetables, that people who eat that way, populations who eat that way have very high rates of chronic disease. David Eisenberg: When you think about the increasing rates of obesity and diabetes, you could really think of it as a tsunami wave off the coast. Physicians nowadays more than ever need to advise patients about food. Which foods to eat more of or less of and why; how to shop for, prepare, cook, enjoy healthy, delicious foods. Not just nutrition facts, not biochemistry, but food. We are living in a food environment that fails to support our health. Taking back the control over our food preparation is essential to our long-term well-being. By examining our eating behaviors and learning the skills we need to reclaim responsibility for what’s in our food, we can celebrate the foods that will protect us and bring us pleasure for the rest of our lives. Course by Maya Adam, MD Directed by William Bottini Editing by William Bottini & Tamsin Orion Special thanks to Michael Pollan, Tracy Rydel, and David Eisenberg
https://wn.com/Stanford_Introduction_To_Food_Health_Trailer
Stanford Women's Volleyball: Inky and Halland Go Grocery Shopping

Stanford Women's Volleyball: Inky and Halland Go Grocery Shopping

  • Order:
  • Duration: 2:53
  • Updated: 22 Oct 2016
  • views: 19032
videos
https://wn.com/Stanford_Women's_Volleyball_Inky_And_Halland_Go_Grocery_Shopping
Changing Stanford Food Culture

Changing Stanford Food Culture

  • Order:
  • Duration: 3:59
  • Updated: 13 Mar 2017
  • views: 95
videos
Food and Society Youtube Project
https://wn.com/Changing_Stanford_Food_Culture
Optimizing Wellness: Nutrition and Lifestyle Advice

Optimizing Wellness: Nutrition and Lifestyle Advice

  • Order:
  • Duration: 56:40
  • Updated: 30 May 2017
  • views: 3486
videos
What’s the right diet for you? More importantly, what’s going to motivate you to follow it? Dr. Gardner will share the keys to acting on the latest nutrition advice, explore the benefits of different food patterns, and debunk healthy-eating myths. He’ll also be recruiting participants for “WELL for Life,” Stanford’s new scientific crowdsourcing effort to improve lifestyle behaviors and health. Presentation by: Christopher Gardner, PhD Professor of Medicine, Director of Nutrition Studies, Stanford Prevention Research Center
https://wn.com/Optimizing_Wellness_Nutrition_And_Lifestyle_Advice
The Marshmallow Test

The Marshmallow Test

  • Order:
  • Duration: 3:28
  • Updated: 24 Sep 2009
  • views: 5366627
videos
Downloads are available at https://www.ignitermedia.com/products/1350-the-marshmallow-test. In this popular test, several kids wrestle with waiting to eat a marshmallow in hopes of a bigger prize. This video is a good illustration of temptation and the hope in future rewards. This experiment is based on many previous and similar scientific tests. Special thanks to Watermark Community Church (http://www.Watermark.org) for sharing their video with us.
https://wn.com/The_Marshmallow_Test
Stanford students recreate medieval feasts in new class

Stanford students recreate medieval feasts in new class

  • Order:
  • Duration: 2:28
  • Updated: 15 Mar 2017
  • views: 3334
videos
As part of a new humanities course, undergraduate students replicate the recipes and the ambience of ancient feasts in order to learn about how people lived in the Middle Ages.
https://wn.com/Stanford_Students_Recreate_Medieval_Feasts_In_New_Class
University Food Stanford as a Living Lab

University Food Stanford as a Living Lab

  • Order:
  • Duration: 1:00:00
  • Updated: 27 Mar 2012
  • views: 225
videos
Panel discussion on a research project lead by Stanford Dining and the D.School aimed at improving food habits in the undergraduate dining halls.
https://wn.com/University_Food_Stanford_As_A_Living_Lab
Stanford students recreate 5,000-year-old Chinese beer recipe

Stanford students recreate 5,000-year-old Chinese beer recipe

  • Order:
  • Duration: 2:13
  • Updated: 04 Feb 2017
  • views: 35770
videos
Students brewed an ancient beer during class with Stanford archaeologist Li Liu, who discovered evidence of earliest beer-making in China as part of her recent research.
https://wn.com/Stanford_Students_Recreate_5,000_Year_Old_Chinese_Beer_Recipe
EATnomics Series #1: Present &Future of Food Disruption with Stanford University

EATnomics Series #1: Present &Future of Food Disruption with Stanford University

  • Order:
  • Duration: 1:37
  • Updated: 02 Sep 2016
  • views: 249
videos
EATnomics Series is a cycle of meetings organised by Reimagine Food focusing on the transformation that the food sector is currently undergoing as a result of technological progress and social changes. The first session analysed the historical evolution of disruptions in the food industry and its future perspectives. Among the attendees were Soh Kim, executive director of Food Design Research at Stanford University, Marius Robles, CEO & cofounder of Reimagine Food, and Esteve Almirall, director of Esade Center for Innovation in Cities.
https://wn.com/Eatnomics_Series_1_Present_Future_Of_Food_Disruption_With_Stanford_University
Stanford Nutritionist Discusses Eating With Food Sensitivities

Stanford Nutritionist Discusses Eating With Food Sensitivities

  • Order:
  • Duration: 2:40
  • Updated: 28 Jun 2015
  • views: 798
videos
Stanford registered dietitian, Neha Shah, explains the difference between food allergies and food sensitives and discusses some of the most common food sensitivities people have and how it affects their eating. Learn more at our Digestive Health Center: https://stanfordhealthcare.org/medical-clinics/digestive-health-center.html https://stanfordhealthcare.org
https://wn.com/Stanford_Nutritionist_Discusses_Eating_With_Food_Sensitivities
Stanford Class Serves Up Lessons of Food, Politics

Stanford Class Serves Up Lessons of Food, Politics

  • Order:
  • Duration: 2:27
  • Updated: 04 Sep 2009
  • views: 7387
videos
Turning a campus kitchen into a classroom, Stanford Professor Rob Reich gets his students to think about food as something more than just what shows up on their plates. Stanford University: http://www.stanford.edu Stanford News Story: http://news.stanford.edu/news/2009/august31/food-politics-class-090409.html Stanford University Channel on YouTube: http://www.youtube.com/stanford
https://wn.com/Stanford_Class_Serves_Up_Lessons_Of_Food,_Politics
Is a Calorie a Calorie?  Processed Food, Experiment Gone Wrong

Is a Calorie a Calorie? Processed Food, Experiment Gone Wrong

  • Order:
  • Duration: 1:39:37
  • Updated: 23 Apr 2015
  • views: 160377
videos
The Modern American Table: Is a Calorie a Calorie? We’ve all heard the dictate that a calorie is a calorie regardless of its source. But are all foods truly created equal in terms of how they affect our health and weight? Given the barrage of competing information directed at us every day, what do we really know about healthy eating? Robert Lustig, MD, is Professor of Pediatrics in the Division of Endocrinology at University of California, San Francisco, and the author of Fat Chance: Beating the Odds against Sugar, Processed Food, Obesity, and Disease. Christopher Gardner, PhD, Professor (Research) of Medicine is a nutrition researcher at the Stanford Prevention Research Center whose research has been investigating the potential health benefits of various dietary components or food patterns, explored in the context of randomized controlled trials in free-living adult populations
https://wn.com/Is_A_Calorie_A_Calorie_Processed_Food,_Experiment_Gone_Wrong
Robert Califf, Food and Drug Administration - Stanford Medicine Big Data | Precision Health 2016

Robert Califf, Food and Drug Administration - Stanford Medicine Big Data | Precision Health 2016

  • Order:
  • Duration: 55:13
  • Updated: 13 Jul 2016
  • views: 557
videos
Bringing together thought leaders in large-scale data analysis and technology to transform the way we diagnose, treat and prevent disease. Visit our website at http://bigdata.stanford.edu/.
https://wn.com/Robert_Califf,_Food_And_Drug_Administration_Stanford_Medicine_Big_Data_|_Precision_Health_2016
Why We Get Fat: Diet Trends and Food Policy

Why We Get Fat: Diet Trends and Food Policy

  • Order:
  • Duration: 1:24:07
  • Updated: 12 Dec 2012
  • views: 109153
videos https://wn.com/Why_We_Get_Fat_Diet_Trends_And_Food_Policy
Stanford Study - Organic Vs. Non-Organic

Stanford Study - Organic Vs. Non-Organic

  • Order:
  • Duration: 2:05
  • Updated: 25 Sep 2012
  • views: 17332
videos
For more videos like this, check out http://fitlife.tv/ http://juicewithdrew.com Here is the original Study http://altadena.patch.com/articles/organic-food-study-health Join our facebook at http://www.facebook.com/vegetablejuicing The Stanford study published earlier this month—entitled Are Organic Foods Safer or Healthier Than Conventional Alternatives?: A Systematic Review—confronted the common misconception that organic foods are more nutritious. Thanks for clearing that up, scientists! For years I've been going around thinking that by simply omitting some toxic chemicals, farmers were creating superfoods chock full of nutrients and vitamins lacking in their watery and flavorless counterparts. The fact is, I don't know anyone who was ever under the impression that they were getting more vitamin bang for their bucks, other than perhaps the researchers who conducted the much discussed study. A close friend of mine buys only organic and no, she's not some rich rock star, prima donna living life on high in the Hollywood hills. A full-time mom of an autistic 4-year-old who suffers from a host of food allergies, she subsists on a single income earned by her husband. For her, the revelation of the study is no revelation at all, because by picking premium produce, she believes that she is limiting her son's exposure to the kinds of environmental factors that may have contributed to some of his conditions in the first place, many of which require expensive medicines and treatments.
https://wn.com/Stanford_Study_Organic_Vs._Non_Organic
Interview with Soh Kim, Food Design Research Executive Director at Stanford University.

Interview with Soh Kim, Food Design Research Executive Director at Stanford University.

  • Order:
  • Duration: 3:29
  • Updated: 02 Sep 2016
  • views: 235
videos
We asked Soh Kim some questions about her vision on food innovation and the future of food.
https://wn.com/Interview_With_Soh_Kim,_Food_Design_Research_Executive_Director_At_Stanford_University.
Stanford Food and Health  2016

Stanford Food and Health 2016

  • Order:
  • Duration: 1:56
  • Updated: 03 Oct 2016
  • views: 2
videos https://wn.com/Stanford_Food_And_Health_2016
Stanford Introduction to Food and Healthy

Stanford Introduction to Food and Healthy

  • Order:
  • Duration: 1:52
  • Updated: 18 Oct 2016
  • views: 26
videos
Stanford Introduction to Food and Healthy really useful natural food
https://wn.com/Stanford_Introduction_To_Food_And_Healthy
Researchers at Stanford using incremental therapy to treat food allergies

Researchers at Stanford using incremental therapy to treat food allergies

  • Order:
  • Duration: 1:08
  • Updated: 22 May 2015
  • views: 3381
videos
Dr. Kari Nadeau recently discovered something in her lab about the patients who have gone through a treatment known as oral immunotherapy, where they are slowly given increasingly larger amounts of the very foods they are allergic to. The process essentially builds up the patient's immunity to those foods that once were poison to them. Dr. Nadeau’s research, at the Sean N. Parker Center for Allergy Research at Stanford University, is still in a very early stage, but the discovery she describes could mean future generations might not be plagued by the genetic misfortunes of their parents or grandparents. PBS NewsHour’s Cat Wise reports.
https://wn.com/Researchers_At_Stanford_Using_Incremental_Therapy_To_Treat_Food_Allergies
Stanford Scientists Get To The Bottom Of Why Droplets Dance

Stanford Scientists Get To The Bottom Of Why Droplets Dance

  • Order:
  • Duration: 1:26
  • Updated: 13 Mar 2015
  • views: 5312
videos
After years of trials and failed attempts, scientists at Stanford University have finally figured out why droplets of food coloring spontaneously start dancing. After years of trials and failed attempts, scientists at Stanford University have finally figured out why droplets of food coloring spontaneously start dancing.  Much of the phenomenon is related to the fact that dye consists of two distinct components, each with unique characteristics, namely water and propylene glycol.  Among their difference is that they evaporate at dissimilar rates.  Also significant is that the two have differences in surface tension, the force that causes liquids to bead up. Water, which has the greatest surface tension is also the quicker of the two to vaporize. As it leaves, it does so most rapidly from the areas along the sides of the drop, leaving propylene glycol as the dominant lower component.  Meanwhile, the water molecules remaining at the top get very serious about keeping the form from flattening out.  At that point the stage is set for some wild movement. The performance picks up pace as the water content among the various droplets diminishes at different rates.  Seeking to be like their drop mates, the liquid deposits will begin to chase around those who have more and run from the ones that have less, an activity that resembles dancing. The researchers also found that this behavior is fairly easily manipulated, making them hopeful their discovery will be useful in the further study of particle relations.
https://wn.com/Stanford_Scientists_Get_To_The_Bottom_Of_Why_Droplets_Dance
Stanford Women's Basketball: 'The Roadies Ep. 3: Food & Film'

Stanford Women's Basketball: 'The Roadies Ep. 3: Food & Film'

  • Order:
  • Duration: 2:25
  • Updated: 25 Feb 2015
  • views: 1329
videos
The Women's Basketball team gives an inside look at hotel life.
https://wn.com/Stanford_Women's_Basketball_'The_Roadies_Ep._3_Food_Film'
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