Christopher Gardner
Christopher Gardner is a nutrition scientist and professor of medicine at Stanford University, recognized for his research on dietary interventions and plant-based nutrition. He led a study that found health benefits associated with plant-based meat consumption, although it faced scrutiny due to its funding by Beyond Meat.
Global Media Ratings
Countries Mentioned
| Country | Mentions | Sentiment | Dominance | + Persistence | x Population | = Reach | x GDP (millions) | = Power |
|---|---|---|---|---|---|---|---|---|
| United States | 1 | 7.00 | 0.04% | +0% | 331,002,651 | 136,440 | $21,000,000 | 8,656$ |
| Greece | 1 | 8.00 | 0.08% | +0% | 10,423,054 | 8,061 | $190,000 | 147$ |
| Totals | 2 | 341,425,705 | 144,501 | $21,190,000 | 8,803$ |
Interactive World Map
Each country's color is based on "Mentions" from the table above.
Recent Mentions
Greece:
Christopher Gardner suggests prioritizing fruits and vegetables when cooking.
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United States:
Christopher Gardner is the Rehnborg Farquhar Professor of Medicine at Stanford University.
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Brazil:
Christopher Gardner is a nutrition scientist and professor of medicine at Stanford who advocates for whole foods.
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Belarus:
Christopher Gardner from the Stanford Research Center states that the use of hexane in oil processing is a common practice and does not harm health.
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United Kingdom:
Christopher Gardner, a nutrition scientist and professor of medicine at Stanford University, says there are no known health benefits to consuming beef tallow.
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Turkey:
Dr. Christopher Gardner is a nutrition scientist and professor at Stanford University who addresses misconceptions about protein in plant foods.
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Greece:
Christopher Gardner is a nutrition scientist and professor of medicine at Stanford University.
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Norway:
Christopher Gardner argues that we get the protein our bodies need through the food we eat.
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Argentina:
Christopher Gardner, a nutrition scientist and professor at Stanford University, emphasizes the benefits of legumes in a healthy diet.
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Greece:
Christopher Gardner is the director of the Nutrition Research Group at Stanford University.
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