Joan Dye Gussow
M.Ed., Ed.D., Teachers College, Columbia University
Birch, H.G. & Gussow, J. D. Disadvantaged children: health, nutrition and school
The Feeding Web, 1978;
Eide, A, W. B. Eide, S. Goonatilake J. Gussow, Omawale (eds). Food as a
Human Right. Tokyo: United Nations University, 1984
The Nutrition Debate, (with Paul Thomas) 1986
Chicken Little, Tomato Sauce and Agriculture: Who Will Produce Tomorrow’s
This Organic Life: Confessions of a Suburban Homesteader, 2001
Gussow, Joan. Counternutritional messages of TV ads aimed at children.
J.Nutr. Educ. 4: 48-52, Spring, 1972.
Gussow, Joan. Improving the American diet: fortification or education. J.
Home Econ. 65: 8: 6-10, November, 1973
Gussow, Joan. The organic alternative. Nutr. Today, March-April, 1974
Gussow, Joan. Consuming in the year 2000. Centerpiece. Teachers College
Record 76: 665-673, May, 1975.
Gussow, Joan. Agriculture, food and nutrition. In: Nash,Hugh, Ed.,
Progress as if Survival Mattered. A Handbook for a Conserver Society. San
Francisco: Friends of the Earth, 1978.
Gussow, Joan. The educational effects of nutrition. In: Hansen, Kenneth
(ed.) Beyond the School: What Else Educates. A report of the chief state school
officers 1977 summer institute. U.S. Office of Education, Council of Chief
State School Officers, and Michigan Department of Education, 1978.
Gussow, Joan Dye (Ed.) Learning and eating: the new nutrition education.
Teachers College Record 81(4) summer, whole issue. 1980.
Gussow, Joan Dye. For the record: Food and nutrition education: a
redefinition. In: Gussow, J.D. (ed) Learning and eating, ibid.
Gussow, Joan Dye. Who pays the piper? In : Gussow, J.D. (ed) Learning and eating, ibid.
Gussow, Joan Dye. The science and politics of nutrition education. Journal
of Nutrition Education 12 (3): 140-144, July-September, 1980
Gussow, Joan Dye. Nutrition education in a world of limits. Food and
Nutrition Notes and Reviews (Australia), 37 (4): 141-145, 1980.
Gussow, Joan Dye. Growth, truth and responsibility: Food is the bottom line.
Occasional paper of the Institute of Nutrition of the University of North Carolina.
6: 1-15, March, 1981.
Gussow, Joan Dye and Isobel Contento. Nutrition education in a changing
world: A conceptualization and selective review. World Review of Nutrition
and Dietetics (G. Bourne, Ed.) 4: 1-56, 1984.
Schatan, Jacobo, Joan Dye Gussow. Ecology, culture and the right to food.
In: W. B. Eide, et al. Ibid, 1984.
Gussow, Joan Dye, W. B. Eide, Olivia Muchena. Women and food: equity
and development. In: W. B. Eide, et al., Ibid, 1984
Gussow, Joan Dye. Food security in the United States: A nutritionist's viewpoint.
In L. Busch and W. B. Lacy. Food Security in the United States: Adequacy, Availability, Accessibility.
Boulder, Colo: Westview Press, 1984. Pgs 207-230.
Gussow, Joan Dye. A modest proposal. Food Monitor 2: 3: 8-9, Summer, 1985.
Gussow, Joan Dye and Katherine Clancy. Dietary guidelines for
sustainability. Journal of Nutrition Education 18: 1: 1-5, February, 1986.
Gussow, Joan Dye. Women, food and the future. Journal of the Canadian
Dietetic Association 47: 3: 138-141 (English) 142-146 (French), August, 1986.
Gussow, Joan Dye. Women, food and power. Annals of Earth IV: 3: 7-10,1986
Gussow, Joan Dye. The fragmentation of need: Women, food and
marketing. Heresies 6:1:39-43 (#21) 1987.
Gussow, Joan Dye. Women, food ,and the survival of the species.
Innaugural lecture as Mary Swartz Rose Professor of Nutrition and
Education. May 3, l988. N.Y.: Teachers College Monograph, l989.
Gussow, Joan Dye. Does cooking pay? Journal of Nutrition Education 20: 5:
22l-226, October, l988.
Herrin, Marcia and Joan Dye Gussow. Designing a sustainable regional
diet. Journal of Nutrition Education 2l: 6: 270-275, December, l989
Gussow, Joan Dye. Why cook? Journal of Gastronomy 7 (1) 79-88,
Gussow, Joan Dye. But what can I eat in March? If we can grow it, can we get
them to eat it? Natural Farmer 2 (16) 14- , Spring, 1993.
Gussow, Joan Dye. But what can I eat in March? If we can grow it, can we
get them to eat it? Natural Farmer 2 (16) 14- , Spring, 1993.
Gussow, Joan Dye & Sharon Akabas. Are we really fixing up the food
supply? Journal of the American Dietetic Association, 93: 11: 1291-1297,
Gussow, Joan Dye. Ecology and environmental considerations: does
environmental responsibility demand the elimination of livestock?
American Journal of Clinical Nutrition 59 (Supplement): 1110S-6S, May, 1994.
Gussow, Joan Dye. Mediterranean diets: are they environmentally
responsible? American Journal of Clinical Nutrition 61 (supplement) 1383S-
Gussow, Joan Dye. Is organic food more nutritious? And is that the right
question? Organic Farming Research Foundation Information Bulletin 3: 1,10, Fall, 1996.
Gussow, Joan Dye. Can an Organic Twinkie be Certified? In Madden, P. (ed) For
All Generations: Making World Agriculture More Sustainable, WSAA. 1997
Gussow, Joan. Can a Community Have a Food System? pp 3-15 in: Feenstra, G;
D. Campbell, D. Chaney, eds. Community Food Systems: Sustaining Farms and
People in the Emerging Economy. Davis, CA: UCDANR, SAREP, September, 1997.
Gussow, Joan Dye. Dietary Guidelines for Sustainbility: Twelve Years Later.
Journal of Nutrition Education, , July/August, 1999
Gussow, Joan Dye. Review of Lappe, Marc and Britt Bailey Against the Grain:
Biotechnology and the Corporate Takeover of Your Food. Washington, D.C./Covelo, CA: Island Press,1998,
in The Workbook, 24:1:12-13, Spring.
Gussow, Joan Dye. Can a Community Have a Food System? Open Spaces 2:2:
Gussow, Joan Dye. Is Local vs. Global the Next Environmental Imperative?
Nutrition Today 35: 1, January/February, 2000.
Gussow, Joan. Potatoes, and Zucchini. Two chapters for Gourmet Vegetables , New York, Brooklyn Botanic Garden, 2002.
Gussow, Joan Dye. The Incompatibility of Food and Capitalism. The Snail Issue 2 and 3
(8/2002), p 22-25.
Gussow, Joan Dye, Reflections on Nutritional Health and the Environment: The
Journey to Sustainability. Journal of Hunger and Environmental Nutrition 1:1:3-25, 2006.
HBSV 4013: Nutritional ecology
A course for nonmajors and majors. Nutrition and food as viewed from a global, ecological perspective. Topics include food/population problems and food aid, food product development and promotion here and abroad, energy and food relationships, food safety and the changing American diet, organic agriculture and natural food, biotechnology, and other topics as appropriate.