Study of the behavior associated with making food choices including internal motivations, factors related to access, convenience and time, perceptions of health, dining location, culture and economics; The change in US meal patterns as well as the transition of meal patterns upon immigration, food grazing and life transitions. How food preparation skills and food variety impacts total consumption and nutrient intake. How food is promoted with advertising and marketing by retail food outlets and commercial/non-commercial food operations and the impact upon making nutritious food choices. Policies that impact food regulation, food availability and marketing by foodservice operations. College student food choice and weight stability