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06/30/20

Navigating Health and Wellness Trends

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There’s a ton of nutritional information and advice circulating out there, and it can be overwhelming and confusing to separate fact from fiction. Our Registered Dietitians are constantly evaluating the latest nutritional research, claims, and trends, and it helps to take a thoughtful, balanced approach. Here are some of the considerations when digesting nutritional information. Try practicing them the next time you hear about the hottest new trend! What’s being said? Take a look at the claims and benefits touted...

06/16/20

Food Additives from A-Z: B

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Welcome back to our ongoing series about food additives! Our previous post gave you an overview of common additives starting with A. Now, we’re moving on to a few starting with B. Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) Commonly talked about together, BHA and BHT are both antioxidants used as food preservatives, primarily to keep oils in food from oxidizing and turning rancid. BHA is a white or yellow waxy solid with a faint aromatic scent, while BHT is...

06/02/20

From Our Kitchen: Baby Bella Mushroom Burger

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If your family is interested in trying more plant-based meals, make this vegetarian entrée. It’s a great alternative to animal protein-based burgers while providing a good source of B vitamins, potassium, fiber, and antioxidants. And mushrooms are trending in 2020, after all! Servings: 4 burgers Prep time: 30 minutes, plus at least 2 hours for refrigeration Cook time: 15 minutes Ingredients: 8 ounces mushrooms 2 teaspoons vegetable oil ½ cup diced onions 2 peeled, minced fresh garlic cloves 1 tablespoon...

05/26/20

Tips for Cooking as a Family

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As you’re spending more time at home, you’re likely in the kitchen more than ever before. While cooking may sometimes feel like another chore, it can also be a great opportunity! Use the time in the kitchen to bond with your family and reinforce math and science skills with your children. Cooking and eating are social activities and are much more enjoyable when shared with others. While you’re cooking, consider sharing stories about recipes that have been passed down and...

05/22/20

30 Years of Innovations: People

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As we celebrate the 30th birthday of SAGE Dining Services®, we’re taking a look back at how our programs have evolved throughout the years. In this blog series, we’re covering the different kinds of innovations that have made SAGE a company of firsts. We already reviewed our approach to food service management and the culinary experience as well as our unparalleled wellness education and food allergy accommodation. In this entry, we’re focusing on the people of SAGE and the training...

05/19/20

From Our Dietitians: Immune-Supportive Nutrients and Recipes

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Preventing illness is always important, and with the onset of COVID-19, it’s become a top priority for just about everyone. Social distancing, washing hands, and wearing cloth masks aren’t the only ways to help more people stay well. You can also prop up your immune system by managing stress; getting plenty of sleep; practicing good hygiene; and — you guessed it — eating a well-balanced diet with protein, carbohydrates, fats, and lots of fruits and vegetables. One food alone won’t...

05/14/20

Nutrition Labeling Updates

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In May 2016, the U.S. Food and Drug Administration updated the Nutrition Facts label to reflect more current scientific information about dietary links to chronic disease and give consumers more information to help them make the best choices for their health. You may have noticed this new label on some products already. Large manufacturers were required to use it by January 1, 2020, while smaller companies have an additional year (January 1, 2021) to make the switch. Check out...

05/11/20

Raising Food Allergy Awareness

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Each May, Food Allergy Research & Education (FARE) uses a week to encourage others to partake in activities, events, and education to help raise food allergy awareness. This year, Food Allergy Awareness Week runs May 10-16. Food allergies are severe and sometimes life-threatening conditions that affect more than 32 million Americans, with 1 in every 13 children having a food allergy, according to FARE. In the United States, the top eight allergens are peanuts, tree nuts, milk, egg, fish, shellfish...

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