From Our Dietitians: Grass-Fed Dairy
Nutrition
Is it just us, or does it seem like there are new options every time you go to the store? Take milk, for example. There’s organic, soy, rice, and grass-fed milk—the last of which can cost two-and-a-half times more than regular milk! Is it worth the price? We’ve done the research for you so you can make an informed decision for your household. Label Meaning There isn’t a government-regulated claim for the term “grass-fed.” However, the American Grassfed Association...
From Our Dietitians: Grain-Fed or Grass-Fed Beef
Nutrition
You’re at the grocery store deciding what to buy for dinner this week. There’s a lot to consider: cut, cost, sell-by-date, local, organic, grass-fed. Should you shell out the extra money for grass-fed beef? Does it actually mean anything, or is it just a good marketing strategy? We’ve done the research for you so you can make an informed decision for your household. What are other people buying? Conventional corn-fed beef is the most widely produced (and purchased) beef in...
From Our Dietitians: Eat Your Colors
Nutrition
To help our students form healthy eating patterns, we tell them, “Eat your colors.” But what does that mean, and why does it matter? First off, eating your colors means you’re loading up on your daily recommended amount of fruits and veggies. That means you’re getting water for hydration, as well as soluble and insoluble fiber for digestive health and cholesterol regulation. It also means you’re getting a wide range of vitamins, minerals, and phytochemicals that keep you healthy...
Being an Allergy-Aware Parent
Nutrition, Allergies
For parents whose children don’t have food allergies, it can be hard to understand how stressful it can be, and to know how to help. Whether you’re hosting a party, having your child’s friends over after school, making a dish for a potluck, or volunteering during a field trip, here are some tips for keeping kids safe. Preventing an allergic reaction begins with an awareness of what you’re serving, and to whom. Teach your kids to share books, toys, and...
Food Allergies 101: Facts, Symptoms, and Taking Action
Nutrition, Allergies
Food allergies are a serious matter. Since data was first collected in 1997, the incidence of food allergies in American children has risen sevenfold. Food Allergy Facts SAGE’s research of its client population has found a frequency of 1 in 12 students for the 12 top food allergens: eggs, fish, gluten, milk, mustard, peanuts, sesame, shellfish, soy, sulfites, tree nuts, and wheat. Most fatal food-allergic reactions are triggered by food consumed outside the home, where the individual has much less...
From Our Dietitians: Stock These Items to Eat Healthy
Nutrition
Keeping your kitchen stocked with healthy, relatively shelf-stable basics ensures you’ll always have what you need to whip up a delicious, good-for-you meal for your family in no time. Here’s what we recommend: Pantry Whole grains (quinoa, barley, farro, wheat berries, oats, brown rice, whole-grain crackers, whole-grain pasta) Shelf-stable veggies (onions, potatoes, sweet potatoes, garlic, winter squash) Sunflower seed butter or soy butter, seeds Canned low-mercury tuna (aka “light tuna”) Dried or canned beans (lentils, garbanzos, black beans) Low- or...
On Our Shelves: Michael Pollan’s Food Rules
Nutrition
Now that we are in the new year, we’re yet again bombarded with fad diets and smart scales, made to feel equally guilty about the extra butter we use and the gym memberships we don’t. All of this negativity in the service of so-called self-improvement quickly turns into self-criticism and self-doubt. But at SAGE, we’re all about real self-improvement—the kind that grows from sustainable healthy habits and an underlying sense of respect for yourself and the world around you. You...
One-on-One with a SAGE Dietitian: Sarah Wechsler
Nutrition, One-on-One
Meet Home Office Dietitian Sarah Wechsler, who’s celebrating her ninth year with SAGE this month. Sarah shares her thoughts on staying satisfied at work, getting your fruits and veggies, and finding reputable sources for nutrition info. How did you get into the field of nutrition? I went to college for biology, but two things happened. One, I became a vegan and then ran a marathon, so I got really interested in nutrition. Two, I did an internship at an animal...
About Us
At SAGE Dining Services®, our unparalleled expertise in nutrition, sustainability, and culinary trends produces exceptional dining experiences that delight the senses, inspire minds, and foster community.
