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Recipes shared via legacy media outlets during the first year of the COVID-19 pandemic were accurately characterized in the surrounding descriptive text, according to a study by CUNY SPH researchers.
For the study, Assistant Professor Ann Gaba, MPH grad Richard Bennett, Associate Professor Karen Flórez, and Professor and Interim Associate Dean Ghada Soliman analyzed 182 recipes across 11 nationally distributed magazines representing a range of readership groups. These included The Advocate, GQ, Elle, Essence, Oprah, Out, Vogue, Men’s Journal, Ms., Time, and Scientific American. Nutrient composition per serving was calculated based on listed ingredients to assess whether recipes with descriptions such as “healthy,” “comfort food,” or “easy-to-make” aligned with those characterizations.
The study reported that recipes labeled as “healthy” were indeed higher in vitamin C, fiber, and potassium, while also lower in cholesterol compared to other recipe types. Meanwhile, “comfort food” and cocktail recipes tended to provide fewer essential nutrients overall, with cocktails containing significantly fewer vitamins and minerals, and more sugar.
Another standout finding was the role of herbs and spices. Recipes with more seasonings showed improved nutritional profiles, including higher levels of vitamin A, vitamin C, potassium, calcium, iron, and fiber. However, sodium levels also rose when spice blends containing salt were included, underscoring the importance of consumer awareness about hidden sodium in mixes.
“Legacy media seem to have served as trusted resources for home cooks during the pandemic, providing both guidance and reliability at a time when misinformation was rampant online,” says Gaba. “With the surge in home cooking, these recipes helped balance health needs with cultural and emotional roles that food plays in everyday life.”
