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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...


Navigating Nutrition During Stressful Times

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Stress affects people in different ways, and everyone has different ways of coping with stress. It can be helpful to build your repertoire of stress-reducing strategies by including a variety of activities, such as meditation, movement, reading, exploring creative outlets, or even eating. When we’re stressed out, the last thing we need is to be worrying about food. Here are some tips to help navigate nutrition during tough times: Reframe stress eating. Familiar, comforting foods can bring feelings of peace...


Easy At-Home Cooking with Canned and Frozen Foods

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While you’re spending more time at home, you might think you should be making meals from scratch, using fresh foods each time. Guess again! Canned, frozen, and even prepared foods that you may already have in your pantry or freezer can be a quick way to feed your family, and they can pack a nutrient-dense punch too! Both canned and frozen fruits and vegetables are often picked at their peak freshness and ripeness. This means they still taste great and...


Goals to Improve Global Health

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The EAT-Lancet Commission looks at the link between diet, human health, and environmental sustainability. These professionals from around the world published a 2019 report about final consumption (healthy diets) and production (sustainability). Per the report, more than 820 million people in the world still don’t have enough food, those eating lots of food are increasing their risk of morbidity and mortality, and global food production is a primary reason for climate change and environmental decline. The commission’s goal is that...


Food Additives from A-Z: A

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To clear up some of the mysteries behind common food additives, SAGE’s Registered Dietitians are explaining what they are and how they function. This part of our ongoing series covers a few common additives that start with A. Acesulfame potassium (acesulfame-K, Ace-K) This is one of the most common zero-calorie sweeteners. It’s about 200 times sweeter than sugar, and it’s as sweet as aspartame. Ace-K is often combined with other artificial sweeteners to create a flavor that’s closer to that...


From Our Kitchen: Chickpea Salad with Feta and Radishes

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This salad makes a great lunch or side dish. It’s packed with produce and can help you add more vegetable variety to your daily intake. If you’re vegetarian, chickpeas — also known as garbanzo beans — are one of the plant-based proteins you can eat to maintain a balanced diet. If you’re allergic to eggs, you can save the liquid from the canned chickpeas, called aquafaba, to make an allergen-free, vegan egg replacer. Servings: 6 Prep time: 15 minutes Cook...


The Power of Produce

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New nutrition trends pop up almost daily, but one thing that has never changed is the recommendation to eat more fruits and vegetables! Physicians, dietitians, and parents have repeated this message — and it’s supported by science. The Dietary Guidelines for Americans recommend consuming about 5 cups of a variety of fruits and vegetables every day. Yet most people fall short. Only 12% of adults and 40% of children regularly meet daily fruit recommendations, and only 9% of adults and...


From Our Dietitians: Replacing Eggs with Aquafaba

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When you use canned beans, you probably pour the liquid in the can down the drain. But did you know that you can use it in recipes? The liquid, called aquafaba, can function as an allergen-free, vegan egg replacer. Aquafaba is created when beans are cooked. As the beans cook, the starches absorb water, which makes them expand and then break down. As the starches break down, they release into the water along with a small amount of protein, sugars...


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