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Tag: Nutrition

CHEF SERIES – On the Rise: Getting to Know Your Leaveners

Jessica Spier, Graduate Student in Dietetics, SAR ’17 For a sandwich, as a side, or served up as morning toast, there are so many different types and times that we enjoy bread. Thinking about lofty, fluffy, leavened loaves, there are two leaveners in particular most highly debated for baking the best bread: yeast vs. sourdough. […]

Understanding Food Additives

By Kelli Swensen, Dietetics Student, Sargent College   Last week we introduced you to a wonderful resource for all things food and health related: the Center for Science in the Public Interest. The CSPI’s website is a treasure trove of resources and one of their gems is Chemical Cuisine, which is also now an app. […]

Best of the Food Web: Center for Science in the Public Interest

By Kelli Swensen, Dietetics Student, Sargent College Ever heard of the Center for Science in the Public Interest? They’re the ones who came up with the label “organic” for foods, made it mandatory for food packaging to list nutrition facts, and many other major health policies and regulations that affect you almost every day. Oprah […]

Pass on the Salt, Please

By Kimberly Greene, Sargent Choice Nutrition Center Dietetic Intern What is the first thing you consider when you look at a nutrition label? For most, it’s serving size, calories, fat, and, sometimes, sugar1.  Sodium is often overlooked, especially by young adults who are perhaps not yet concerned with phrases like “hypertension” or “heart disease”. Yet […]

What’s In a Title?

By Kelli Swensen, Dietetics Student, Sargent College Picture Source With so many people claiming to be nutrition experts these days it can be confusing to know who to listen to. To help you make a better judgment about whether or not to follow someone’s advice, we recommend looking at their title. Registered Dietitian Often abbreviated […]

Best of the Foodweb: NPR’s The Salt

By Kelli Swensen, Dietetics Student, Sargent College What do you get when you combine excellent journalism with food: NPR’s The Salt. Unlike many food articles today, The Salt features researched posts that are driven by food news, not diet crazes. While you won’t find a recipe for dinner tonight or pictures that make your mouth […]