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Nutrition 101

7 Tips on How to be Healthier

September 17, 2012 by John P. Foreyt, PhD, SPE Scientific Committee

7 Tips on How to be Healthier SPE Scientific Committee member John P. Foreyt, PhD, shares 7 quick and easy ways to help you live a healthy lifestyle.

“Good Fats” and “Bad Fats”: The Difference Between Saturated and Unsaturated

September 14, 2012 by Natalia Hancock, Senior Culinary Nutritionist

“Good Fats” and “Bad Fats”: The Difference Between Saturated and Unsaturated Culinary Nutritionist Natalia Hancock explains the difference between saturated fats and unsaturated fats, their advice on cholesterol levels and how much we should be consuming.

“Good Fats” and “Bad Fats”: The Difference Between Saturated and Unsaturated

News Commentary, Nutrition 101

Promoting Chronic Disease Prevention in US Health Care

September 12, 2012 by Andrea Canada, VP, Cul. Nutrition & Sustainability

Promoting Chronic Disease Prevention in US Health Care Culinary Nutritionist Andrea Canada weighs in on the debate surrounding the prevention of chronic diseases in US health care.

Promoting Chronic Disease Prevention in US Health Care

Recipes

Punjabi Cabbage Recipe

September 10, 2012 by Natalia Hancock, Senior Culinary Nutritionist

Punjabi Cabbage Recipe A tasty way to incorporate the healthy herb root/spice turmeric into your diet.

Punjabi Cabbage Recipe

Nutrition 101

The Benefits of Turmeric and its Use in Cooking

September 10, 2012 by Natalia Hancock, Senior Culinary Nutritionist

The Benefits of Turmeric and its Use in Cooking Culinary Nutritionist Natalia Hancock discusses the health benefits of the herb root/spice turmeric, also known as haldi.

The Benefits of Turmeric and its Use in Cooking

Scientific Committee

VIDEO: What Makes SPE Certified Unique: Food Synergies

September 6, 2012 by Craig Evans, Web & Social Media Manager

VIDEO: What Makes SPE Certified Unique: Food Synergies SPE-certified dishes are geared towards maximum nutrition, which means combining foods which are more nutritious when eaten together than alone. In this video, our Scientific Committee discusses food synergies.

VIDEO: What Makes SPE Certified Unique: Food Synergies

Nutrition 101

Q: Is Organic Food Better For You?

September 4, 2012 by Andrea Canada, VP, Cul. Nutrition & Sustainability

Q: Is Organic Food Better For You? Our Culinary Nutritionist Andrea Canada gives her view on the benefits of eating organic vs. conventionally grown produce.

Q: Is Organic Food Better For You?

Behind the Scenes, Photography

Delicious, Inspired and Good for You: Rouge Tomate’s New Dishes

August 30, 2012 by Craig Evans, Web & Social Media Manager

Delicious, Inspired and Good for You: Rouge Tomate’s New Dishes When the seasons change, Rouge Tomate’s new menu ideas are as fresh as its ingredients.

Delicious, Inspired and Good for You: Rouge Tomate’s New Dishes

Nutrition 101

Nutrient Density vs. Caloric Density

August 28, 2012 by Andrea Canada, VP, Cul. Nutrition & Sustainability

Nutrient Density vs. Caloric Density Culinary Nutritionist Andrea Canada describes the difference between foods packed with nutrients and those that are merely high in calories.

Nutrient Density vs. Caloric Density

Nutrition 101

Q: What Can I Eat to Help Lower my Blood Cholesterol?

August 23, 2012 by Natalia Hancock, Senior Culinary Nutritionist

Q: What Can I Eat to Help Lower my Blood Cholesterol? Culinary Nutritionist Natalia Hancock discusses how to maintain a healthy level of blood cholesterol and reduce cholesterol intake.