NYU’s Daily Student Newspaper
WASHINGTON SQUARE NEWS Vol. 40, No. 35
THURSDAY, NOVEMBER 8, 2012
nyunews.com
Faculty research condemns food portions
Election year nods to new freedoms
NYU professors found a direct connection between a rise in food portion sizes and overweight adults and children. In a report published in the November issue of the American Journal of Preventative Medicine, Marion Nestle and Lisa Young, professors of Nutrition, Food Studies and Public Health, described increases in food portions. They also offered suggestions to manage the issue in today’s society. “I was motivated to write this paper because portion sizes have continued to increase despite public health initiatives,” Young said. They found that, from 2000 to 2009, 147 large-sized portions were instituted, including candy bars, beverages, burritos, hamburgers and pizza. Many of these larger portions were served in fast food, family-style and carry-out restaurants. In an article published in October by the Huffington Post, Young
Even though Tuesday’s election focused mostly on the presidential race, it also brought a series of historic state ballot initiatives that included the legalization of samesex marriage and recreational marijuana usage. Marriage equality supporters saw progress in four states. Maine, Maryland and Washington joined the ranks of New York and six other states by voting to fully legalize same-sex marriage. Minnesota voters rejected a proposed constitutional amendment that would have banned same-sex marriage. Natalie Briggs, an LSP freshman who voted in Minnesota by absentee ballot, said she was excited by the decision the voters made in her state. “I’m happy that many of my friends won’t face discrimination should they choose to marry the person they love in Minnesota,” Briggs said. “This is a really important
By EMILY BELL
PORTION continued on PG. 3
By VERONICA CARCHEDI
CARINA WONG/WSN
Nor’easter bears down on Sandy-battered university and city Even though some students in downtown Manhattan are still navigating the recovery path post-Sandy, many are huckering down in preparation for a storm that will bring high winds, cold temperatures, snow and sleet.
‘Skyfall’ among Bond franchise’s best films By HENRY HSIAO
LONDON — James Bond is a powerfully nostalgic figure in our culture. There will forever be debates on which Bond is the best and struggles between old traditions and new forms with each film. It is a little strange to think that this generation is growing up with Daniel Craig as their image of James Bond. Unlike the Bonds of previous decades, Craig’s character has blond hair and an affinity for close-combat fighting, not to mention a more muscular personality. While the first two installments of the Craig era arguably fell short, “Skyfall” lives up to the pedigree of the franchise. The
COURTESY OF METRO-GOLDWYNMAYER & COLUMBIA PICTURES
story is fairly tame, following the trend of exploiting fears of terrorism and technological warfare. When Great Britain and MI6, the British secret intelligence agency, are under attack by an enigmatic terrorist group, Agent 007 is
SKYFALL continued on PG. 5
VOTE continued on PG. 3
Severe allergies pose risk at dining halls By CLAIRE KNEBL
CAS junior Giulia Gallo’s food allergies have been severe since childhood. In fact, Gallo’s peanut allergies could kill her within 20 minutes. “You have to wrap your head around the fact that a sandwich can kill you,” Gallo said. Gallo also has potentially life-threatening allergies to tree nuts, shellfish and soy. On average, two students in kindergarten through 12th grade in the United States have food allergies, said Eleanor Garrow, vice president of education and outreach at the Food Allergy and Anaphylaxis Network. When those students with allergies go to college, they often enter an environment of increased risk, especially in dining halls. NYU first formally recognized food allergies with a 2008 policy that acknowledged the risk of cross-contamination of food and the potential inability to address all students’ needs. Since 2008, perspectives on food allergies have evolved, and Gallo thinks NYU’s approach should, also. Owen Moore, assistant vice president for opera-
tions at NYU, said he has only heard of few severe cases at the university’s dining halls. “I can honestly say in my 14 years, I have been notified of three reactions,” Moore said. One of those incidents occurred in October of this year when a student had an allergic reaction to tuna fish. “To one individual, it was obvious that this had tuna in it. To another, it wasn’t,” Moore said. “Do we remove it from salad bars? From the delis?” Lisa Sasson, clinical associate professor of nutrition and food studies at Steinhardt School of Culture, Education and Human Development, said she has noticed a general increase in food allergies recently, particularly nut allergies. “People need to make themselves known to the food staff,” Sasson said, noting that ingredient lists should be readily available to students. LSP freshman Claudia Zapata, who has a severe peanut allergy, agreed. “It is terrifying never knowing if something will cause an allergic reaction,” Zapata said.
ALLERGY continued on PG. 4