She is the author of Measured Meals: Nutrition in America (SUNY Press, 2009) that examines role of scientific and quantitative language in crafting the idea of “nutrition” and in American federal food guides. She has published articles in Food, Culture & Society, Social Epistemology, Environmental Communication, and Material Culture Review. At present, she is working on a history of the embodiment of the calorie. Her research examines how a unit formerly reserved for measuring the heat of a chemical reaction, came to be a measure of food, eaters, workouts and nations.