How To Think About Food – Annemarie Colbin


Annemarie Colbin discusses what led her to her basic theory of nutrition—starting with her experience living in Argentina with her family as a child and following a vegetarian diet to exploring a macrobiotic diet as a young adult and eventually to pursuing her PhD. To read more about this speaker, click here

Publications & Reports


Natural Gourmet Institute Blog



Food and Healing, Annemarie Colbin, Ballantine Books, originally published in July 12, 1986

The Whole-Food Guide to Strong Bones: A Holistic Approach , Annemarie Colbin, New Harbinger Publications, February, 2 2009

Natural Gourmet, Annemarie Colbin, Ballantine Books, February 13, 1991

Food and Our Bones: The Natural Way to Prevent Osteoporosis, Annemarie Cobin, Plume, July 1, 1998
The Book of Whole Meals , Annmarie Colbin, Ballantine Books, October 12, 1983


Where to Follow

Website: Natural Gourmet Institute

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Discussion Questions

As Annmarie begins her speech, she poses two questions to the audience:

  1. How do you think about food?
  2. How do you know which foods are healthy?

After viewing the TEDtalk, these questions are useful to help the viewer reflect on how she/he makes food decisions

  1. Do you have your own nutritional theory? What is it based on?
  2. How has your experience shaped your view of food and nutrition? How has it evolved?
  3. What role do you feel food plays in your health?

Take Action

    • Try to purchase food in season that has been grown locally (food produced within in 100 miles of purchase)
    • Read NGI’s Ingredient Standards
    • Adhere to NGI’s 7 criteria for food selection. Food should be: whole, fresh & organic, seasonal, local, traditional, balanced and delicious
    • Choose a balanced diet that accounts for your age, physical activity level and health status.
    • Talk to loved ones about your food/nutrition theory.
    • Check out our classes at the Natural Gourmet Institute (


Natural Gourmet Institute for Health and Culinary Arts

Founded in 1977 by Annemarie Colbin Ph.D., Natural Gourmet Institute for Health & Culinary Arts is the leader in professional health-focused culinary education. NGIHCA’s comprehensive Chef’s Training Program trains students to meet the demand for culinary professionals who make the connection between food and health. Offered both as full- and part-time programs, it is where you will learn essential cooking techniques, principles of nutrition, methods for sourcing sustainable ingredients, and culinary business practices. Licensed by the New York State Department of Education, it is the first culinary program dedicated to healthful cooking to be accredited nationally. To learn more, visit For a complete overview of Natural Gourmet Institute’s recreational programming, visit

Slow Food USA GrowNYC

Founded in 1970, nonprofit GrowNYC is the sustainability resource for New Yorkers: providing free tools and services anyone can use in order to improve our City and environment. GrowNYC operates Greenmarket farmers markets, engages New Yorkers in recycling education and resources, builds and maintains green spaces and engages all ages in hands-on education.

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  • Annemarie Colbin

    Founder and CEO Natural Gourmet Institute for Health and Culinary Arts

    Founder and CEO of the Natural Gourmet Institute … Read More