Carole Bisogni

Carole Bisogni

I came to Cornell as an undergraduate to study nutrition in the College of Human Ecology. I knew nothing about research or academic careers, and I never envisioned myself as a faculty member. I quickly became fascinated with the physical and chemical properties of foods. Consequently, I pursued graduate studies at Cornell that focused on food science, post-harvest physiology, microbiology, and nutrition.  When I joined the Nutritional Sciences faculty, I was responsible for Extension educational programs for adults throughout New York State and beyond as well as outreach to policy makers related to consumer food issues incuding  food safety, product labeling, and seafood.  With colleagues, I developed several award winning nutrition education programs for adults and youth using multi-media interventions in schools, supermarkets, and after school programs. The challenges of this work led me to develop a research program based in the social sciences so that design and evaluation of programs could be strengthened by employing social science theories and methods. My current food choice research reflects my longstanding interest in the ways that people manage a myriad of influences and goals when they interact with food. I have found qualitative research methods  to be extremely useful in understanding people's different approaches and in generating insights for further study and health promotion.

Throughout my career I have benefited from working with a variety of interdisciplinary teams that span practice areas and fields of study. I draw upon all these experiences in my current faculty and administrative roles in Nutritional Sciences and the College of Human Ecology.  

My research focuses on understanding how people manage the many different influences on the ways that they think, feel, and act related to food and eating. I am interested in the food choice values people consider, the way they address conflicting values in food choice, and how personal, social, and situational factors are involved.  Our research group developed the Food Choice Process Model to represent the factors and processes involved in behaviors related to food and eating. Recent studies have examined dietary change processes of gastric bypass patients, the ways that people construct and enact family meals, the scripts and routines that working adults have for eating in different settings, and the ways that adolescent female athletes and their families manage food and eating. 

B.S. 1970 - Cornell University, Human Nutrition and Food
M.S. 1972 - Cornell University, Foods and Nutrition
Ph.D. 1976 - Cornell University, Foods, Nutrition, Microbiology

NS 2450 Social Science Perspectives on Food and Nutrition

NS 2450 uses the Food Choice Process Model as the organizing framework to explore how social science theories and methods can be used to understand nutrition issues and inform health promotion practices.  Students read primary research papers and conduct small research projects to become familiar with qualitative and quantitative research methods. The course helps students see beyond their own experiences related to nutrition issues and be better prepared to work with clients and communities as they advance in their training and careers.

Research: http://www.human.cornell.edu/dns/foodchoice/

Associate Dean for Academic Affairs, College of  Human Ecology

Lynch A, Bisogni CA.  (2012) Understanding dietary monitoring and self-weighing by gastric bypass patients: A pilot study of self-monitoring behavior and long-term weight outcomes. Obesity Surgery. 22(12):1818-1826.

Sobal J, Blake C, Jastran M, Lynch A, Bisogni C, Devine C.  (2012) Eating maps: Places, times, and people in eating episodes. Ecology Food Nutrition. 51(3):247-264.

Bisogni CA, Jastran M, Seligson M, Thompson A. (2012) How people interpret healthy eating: Contributions of qualitative research. J Nutrition Education Behavior. 44(4):282-301.

Blake CE, Devine CM, Farrell TJ, Jastran M, Wethington E, Bisogni C. (2011)  Behavioral contexts, food choice coping strategies, and diet quality of a multiethnic sample of employed parents. J American Dietetic Association. 111:401-407.

Bisogni CA, Jastran M, Blake CE. (2011) The construction of eating episodes, food scripts and food routines. In International Handbook of Behavior, Diet, and Nutrition. Preedy VR, Watson RR, Martin CR, eds. New York: Springer, pp. 987-1009.

Travis SE, Bisogni CA, Ranzenhofer L.(2010)  A conceptual model to help understand family food and eating routines in US households with adolescent female athletes.  Appetite. 54(1):108-117.

Sobal J, Bisogni CA. (2009) Constructing food decision making.  Annals Behavioral Medicine. 38(1); 37-46.

Blake C, Devine C, Wethington E, Jastran M, Farrell T, Bisogni CA. (2009)  Employed parents' satisfaction with food choice coping strategies: Influence of gender and structure. Appetite. 52:711-719.

Devine C, Farrell T, Blake C, Jastran M, Bisogni C, Wethington E. (2009) Work conditions and the food choice coping strategies of employed parents. J Nutrition Education Behavior. 41(5):365-370.

Jastran, M, Bisogni CA, Blake C, Sobal J, Devine CM. (2009) Eating routines: Embedded, value based, modifiable, and reflective. Appetite. 52:127-136.

Blake CE, Bisogni CA, Sobal J, Jastran M, Devine CM. (2008) How adults construct evening meals: Scripts for food chioce. Appetite. 51:654-662.

Blake C, Bisogni CA, Sobal J, Jastran M, Devine CM. (2007) Classifying foods in contexts: How adults categorize foods for different eating settings. Appetite. 49:500-510.

Bisogni CA, Falk LW, Madore EY, Blake CE, Jastran M, Sobal J, Devine CM. (2007) Dimensions of everyday eating and drinking episodes. Appetite. 48:218-231.

Jabs J, Devine CM, Bisogni CA, Farrell TJ, Jastran M, Wethington E. (2007) Trying to find the quickest way: Employed mothers' constructions of time for food. J Nutrition Education Behavior. 39(1): 18-25.

Devine C, Jastran M, Jabs J, Wethington E, Bisogni CA. (2006) "A lot of sacrifices":  Work-family spillover and the food choice coping strategies of low-wage employed parents. Social Science & Medicine. 63:2591-2603.

Sobal J, Bisogni CA, Devine CM, Jastran M. (2006) A conceptual model of the food choice process over the life course. In Psychology of Food Choice. Shepherd R and Raats M, eds. Oxfordshire: CABI Publishing & UK Nutrition Society. pp 1-18.

Thonney PF, Bisogni CA. (2006) Cooking Up Fun!  A youth development strategy that promotes independent food skills. J Nutrition Education Behavior. 38(5):321-323.

Devine C, Brunson R, Jastran M, Bisogni CA. (2006) It just really clicked: Participants’ experiences of the outcomes of community nutrition education programs. J Nutrition Education Behavior. 38(1):42-49.

Bisogni CA, Jastran M, Shen L, Devine CM. (2005) A biographical study of food choice capacity: Standards, circumstances, and food management skills. J Nutrition Education Behavior. 37(6):284-291.

Devine C, Jastran M, Bisogni CA. (2004) Practice satisfactions and challenges experienced by dietetics and nutrition professionals working in community settings in New York State.  J  American Dietetic Association 104:787-792.

Bisogni CA, Devine C, Connors M, Sobal J. (2002) Who we are and how we eat: A qualitative study of identities in food choice. J Nutrition Education Behavior. 34:128-139.

Smart LR, Bisogni CA. (2001) Personal food systems of male college hockey players. Appetite. 37:57-70.

Falk LW, Sobal J, Devine C, Bisogni CA, Connors M. (2001) Managing healthy eating: Definitions, classifications, and strategies. Health Education Behavior. 28(4):425-439.

Connors M, Bisogni CA, Sobal J, Devine C. (2001) Managing values in personal food systems.  Appetite. 36:189-200.

Falk LW, Bisogni CA, Sobal J. (2000) Diet change processes of participants in an intensive heart program. J Nutrition Education. 32(5):240-250.

Falk LW Bisogni CA, Sobal J. (2000) Personal, social, and situational influences associated with dietary experiences of participants in an intensive heart program. J Nutrition Education. 32(5):251-260.

Furst T, Connors M, Sobal J, Bisogni CA, Falk LW. (2000) Food classifications: levels and categories. Ecology of Food and Nutrition 39:331-335.

Devine C, Wolfe W, Frongillo E, Bisogni CA. (1999) Life course events and experiences: Association with fruit and vegetable consumption in three ethnic groups. J American Dietetic Association.  99:309-314.

Devine C., Sobal J, Bisogni CA, Connors M. (1999) Fruit and vegetable choices in three ethnic groups: interactions of ideals, identities and roles. J Nutrition Education. 31:86-93.

Weinstein SJ, Bisogni CA, Villalobos MT, Sanjur D. (1999). Bilingual mail survey approach to examine seafood consumption practices among Hispanics living in metropolitan New York. J Nutrition Education 31: 201-211.

Weinstein SJ, Bisogni CA, Frongillo EA, Knuth BK. (1999) Factors explaining seafood consumption among Hispanics living in New York City. J Nutrition Education. 31:212-223.

Sobal J, Khan LK, Bisogni CA.1998. A conceptual model of the food and nutrition system. Social Science & Medicine. 47(7):853-863.

Devine CM, Connors M, Bisogni CA, Sobal J. (1998) Life-course influences on the development of a food choice trajectory: A qualitative analysis of fruit and vegetable use. J Nutrition Education. 30:361-370.

Furst T, Connors M, Bisogni CA, Sobal J, Falk LW. (1996) Food choice: a conceptual model of the process. Appetite 26(3):247-265.

Janas BG, Bisogni CA, Sobal J. (1996) Cardiac patients' mental representations of diets. J Nutrition Education. 28(4):223-229.

Bisogni CA, Sobal J. (1996) Food choice processes of older adults J Nutrition Education. 28(5):257-265.

Janas B, Bisogni CA, Campbell CC. (1993). A conceptual model for dietary change to lower serum cholesterol.  J Nutrition Education. 25:186-192.

Diana S, Bisogni CA, Gall K. (1993) Understanding anglers' practices related to health advisories for sport-caught fish.  J Nutrition Education. 25:320-328.