Dave Robinson, NJAES
Robert Kopp, Rutgers Climate Institute
Dave Robinson, state climatologist, NJAES
Ken Able – Department of Marine and Coastal Sciences
Serpil Guran – EcoComplex
Michael Chikindas – Department of Food Science
Peter Gillies – New Jersey Institute for Food Nutrition and Health
Don Schaffner, Department of Food Science
Peggy Policastro, Rutgers Institute for Food, Nutrition and Health; Sue Shapses, New Jersey Obesity Group
Hear that roar? It’s the great Atlantic Ocean weather engine revving up. Climate experts warn there’s a 70 percent chance it could crank out more hurricanes than originally forecast – possibly the strongest season since 2012, which spawned Sandy… In fact, satellite photos show how Hurricane Sandy grew explosively when it crossed warm Gulf currents one day before making landfall as a tropical storm in New Jersey. And with less wind shear to blow away their tops, hurricanes can grow larger. Weaker winds also keep ocean waters warm by keeping colder water out of the mix, explains Rutgers’ Olaf Jensen. “When colder water from the bottom gets pushed up to the surface by winds and cools the surface water. So that hasn’t been happening as much this year as in the past,” said Jensen.
Let’s take a quiz. In moderation, these are all considered healthy foods, right? Wrong. Not if you’re using current FDA guidelines… “The FDA’s current guidelines are based on scientific evidence that’s a little old, circa 1990, and at that time we demonized fat and said fat was the culprit. So a lot of recommendations are based on how much fat is in the item,” said Peggy Policastro, director of behavioral nutrition at Rutgers New Jersey Institute for Food, Nutrition and Health… “The government certainly has some bad diet advice. You can see that through the course of many decades with respect to trans fats and margarines and things like that,” said Ian Keith, chef manager at Harvest Café at Rutgers New Jersey Institute for Food, Nutrition and Health.