National Nutrition Month®: The Power of Nutrition Beyond the Plate
Nutrition
March is National Nutrition Month®, and this year’s theme — Discover the Power of Nutrition — reminds us that food is about more than what’s on our plate. While we often think of nutrition in terms of proteins, vegetables, whole grains, and produce, it reaches much further. What we eat affects how we think, feel, sleep, and move through our day. Balanced nutrition doesn’t just fuel the body — it fuels the mind. Let’s take a closer look at how...
Rise and Dine! Enjoy a Balanced Breakfast
From Our Kitchen
At SAGE, we know balanced meals are necessary for strong academic and athletic performance. And while we’ve got you covered at lunchtime, eating a nourishing breakfast is the best way to prepare for a successful day ahead, making it arguably the most important meal of the day. A morning meal not only provides your body with energy to start the day but also helps with attention, memory, and creativity. In other words, breakfast sets you up for a productive day...
International Cuisine: Chile
From Our Kitchen
Chile is known for its unique geography, running 2,640 miles in length but only about 100 miles wide. Its geographic extremes range from the Atacama Desert (the driest nonpolar desert on Earth), to the fertile Central Valley where about 85% of the population lives, to the south where heavy forests and volcanoes give way to the glaciers and lakes of Patagonia. However, with the exception of some regional specialties, a similar cuisine is enjoyed throughout the country. Chilean...
How We Protect Against Eating Disorders
Eating Disorders
Eating Disorders Awareness Week (during the last week of February) reminds us that, although it isn’t easy to talk or think about eating disorders, it’s important. Eating disorders are complex and life-threatening mental illnesses that affect all ages, genders, races, nationalities, sexual orientations, and body shapes and sizes. They exist on a continuum with disordered eating, and symptoms range from extreme restriction to binge eating and distorted body image. The National Eating Disorders Association (NEDA) reports that 30 million...
Celebrating Black History Month
Articles
February is Black History Month, which honors the accomplishments, cultures, contributions, and history that the Black community has made in shaping the United States and Canada. To celebrate Black History Month, we’re highlighting a few renowned Black chefs from the U.S. and Canada who’ve made a powerful impact in the culinary world, as well as featuring a recipe inspired by Zoe Adjonyoh Patrick Clark was a trailblazer in American fine dining and one of the first Black chefs...
All Foods Fit: Exploration
Nutrition, All Foods Fit
Welcome back to our All Foods Fit series! As part of our All Foods Fit campaign and nutrition philosophy, we’re exploring a variety of components related to food: fuel, culture, exploration, togetherness, and enjoyment. All Foods Fit means there are no “good” or “bad” foods. We eat many different foods for many different reasons: to keep us nutritionally balanced, provide the opportunity to explore other cultures and flavors, and allow us to create long-lasting memories and enjoy the dining experience...
Macronutrients: The Key to Building a Balanced Plate
Nutrition
Nutrition can be overwhelming and confusing, but building a balanced plate is as easy as 1-2-3! All you need to remember are the three macronutrients: protein, carbohydrates, and fat. Macronutrients are essential nutrients that our bodies need. Including each macronutrient at every meal helps keep us feeling full after eating and provides long-lasting energy to feel focused throughout the school day. Let’s take a closer look at each macronutrient and the role it plays on our plate...
From Our Kitchen: Balsamic-Roasted Vegetable Farfalle
From Our Kitchen
This vegetable-packed pasta dish makes a great weeknight meal. Pair it with these Golden Romano Garlic Knots! Servings: 6 Ingredients: 9 ounces farfalle pasta 1 cup diced yellow squash 1 cup diced zucchini ½ diced red bell pepper ½ diced green bell pepper ¼ cup diced red onions ¼ cup diced onions ¾ cup drained, chopped canned artichoke hearts 2 tablespoons balsamic vinegar 3 peeled, minced fresh garlic cloves 1 ½ teaspoons dried basil ½ teaspoon dried oregano...
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.
