Improvised Summer Dinner
Nutrition, From Our KitchenRecently, I invited a friend for dinner, but with the temperature in the mid-90s, cooking was not an enticing prospect. What could I throw together that would be tasty, seasonal and simple, with little or no cooking required? At the farmers market that morning, I was enticed by the sweet corn and vivid red tomatoes. (The heirloom tomatoes growing in my backyard are getting there, but are not quite ready to eat yet.) The plump, glossy blackberries and fragrant...
A Shift in Food Shopping Habits
NutritionSome interesting data from the Food Marketing Institute (FMI) sheds light on how consumers shop for groceries and what their priorities are as they fill their carts. Shopping for Health 2011, the 19th annual study released by the FMI and Prevention magazine, found a change in behavior from previous surveys: Consumers no longer place such a high priority on avoiding undesirable ingredients in food -- such as fat, sugar and calories. Instead, they increasingly look for foods offering healthful components...
Where's the Beef?
Nutrition, Sustainability, From Our Kitchen[caption id="attachment_5632" align="alignright" width="300" caption="Farmer Shane Hughes with some of his cattle at Liberty Delight Farms."][/caption] Or, perhaps a more appropriate question is, where's the beef from? It's so important to know where your food comes from, and what's in it. Across the United States, SAGE works with farmers to bring locally raised beef, chicken and produce to the schools we serve. One such partner is Liberty Delight Farms, a family-owned and operated business in Reisterstown, MD. Their Simmental...
Boost Your Intake of Whole Wheat
Nutrition, From Our KitchenWe love the Whole Grains Council, because it does so much to promote healthful eating. The organization has even developed a calendar that features a different whole grain each month of the year. July's featured grain is one familiar to all of us: wheat. In the United States, about two-thirds of all grains consumed are some form of wheat. A large portion of that is refined wheat, which is less nutritious than whole wheat. Even enriched wheat, which has been...
Cancer Prevention Starts Early, with Diet
NutritionA June article in the Nutrition Journal suggests that the diets of many American youth aged 8-18 fall well short of the recommended daily allowance of fruits, vegetables and whole grains -- foods known to be useful in cancer prevention. In addition, the article states, pre-adolescents and adolescents consume higher than recommended amounts of foods that have been found to increase cancer risk: red and processed meats, refined sugars, salt and alcohol. A recent study found that 6.2 percent...
Use Rice Cooker to Whip Up Whole Grain Recipes
Nutrition, From Our KitchenThe Whole Grains Council (WGC) does a wonderful job of promoting healthful whole grains, and helping consumers discover delicious ways to incorporate them into our daily meals. One great way to simplify the preparation of these grains is by using a rice cooker. The WGC has added a new Rice Cookers For All Grains page to its website, to encourage experimentation with lots of whole grains using this convenient appliance. For added inspiration, the Council recommends a book called The...
Food Allergy Incidence on the Rise
NutritionAccording to a recent study published in Pediatrics, 6 million children -- or one in every 13 children -- have food allergies. That's twice the 2007 estimate of 3 million. In addition, two in every five kids with a food allergy experience life-threatening reactions, like swelling of the throat or a drop in blood pressure. These findings support continued need for education and awareness of food allergies within the school setting. Reactions to food allergies can be life-threatening, and education...
Good-bye Pyramid, Hello Plate!
NutritionThe USDA has released a new image to support its Dietary Guidelines for Americans, the plate shown above. The iconic pyramid logo was introduced in 1992, but its reformulation in 2005 came with a lot of criticism. The new My Plate concept addresses some of those concerns with a more simplified program. The plate image is divided into four sections, in the ratio of amounts of each food you should eat. Fruits and vegetables should fill up half your plate...
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.
