By Emma Balek, Sargent Choice Nutrition Center Practicum Student & Senior Dietetics Student and Sarah Butler Mazerall, MBA, MS, RD, LDN, SCNC Registered Dietitian Recently in the SCNC’s Healthy Cooking on a Budget Class we took on the challenge of making a one dish wonder that gives us all the grains and vegetables we need […]
By Stephanie Smith, Nutrition student with Journalism focus Something I always look forward to is exploring new cultures and religions. Learning about a way of life unlike my own is interesting and exciting. At BU, we’re fortunate to be surrounded by many different cultures and religions that we can learn from. At the test kitchen […]
By Ellie Schulman, Film and Television student, College of Communication A couple weeks ago, the FDA finally announced their ruling on what constitutes a product to be “gluten free.” It was a victory for the members of the gluten free community, who have been awaiting a decision since the FDA first proposed defining the term […]
By Julia Brandeis, Dietetics Student, Sargent College Once a month BU’s own Karen Jacobs EdD, OTR/L, CPE, FATOTA hosts the Sargent Choice Test Kitchen-East at the Hillel House Dining Hall on Bay State Road. In addition to featuring Sargent Choice-approved recipes, all foods made are Kosher. All are welcome to come cook, eat, learn, and […]
By Allison Mars, Dietetics Student, Sargent College Walking down the grocery store aisles it’s hard not to notice all the new health claims in bright lettering on some packaged foods “Low fat!” “No cholesterol!” but lately there’s been a new label that’s been gaining a lot of attention, “Gluten-Free”. Almost every product that is gluten […]
By Bianca Tamburello, Dietetics Student, Sargent College This week at Karen Jacob’s Sargent Choice Test Kitchen, we made SC’s Quinoa Stir-Fry with Chickpeas and Veggies. Quinoa has recently received more recognition in the past few years for its health benefits and also its obscure pronunciation. According to the Merriam-Webster dictionary, phonetically it is pronounced “keen-wah.” […]
By Kelli Swensen, Dietetics Student, Sargent College While we’re featuring buckwheat in our Grain of the Month series, it is actually a fruit seed and is related to rhubarb. However, because buckwheat is often used in replacement of rice, to make porridge, or ground down to a flour to bake with, we felt the […]
By Briana Caruccio, Graduate Student, 2012 Experience the “Gold of the Incas!” Due to its dense nutritional content and its historic ability to sustain Incan armies, quinoa has been thought of as a sacred grain. Not only is quinoa high in fiber, magnesium, copper, riboflavin, and phosphorous, it is even a complete protein containing all […]
Every Wednesday we will be posting about a new blog or cooking website that we love! The internet is filled with food websites, and our goal is to arm you with the “Best of the Food Web”! Allison eloquently broke down exactly what a Gluten Free Diet is and why one might consider it on […]