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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.

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

Nutrition 101

Sodium: How to Reduce Your Intake and Boost Potassium Levels

August 21, 2012 by Andrea Canada, VP, Cul. Nutrition & Sustainability

Sodium: How to Reduce Your Intake and Boost Potassium Levels Culinary Nutritionist Andrea Canada advises on some simple ways to cut down on sodium, while explaining the dietary benefits of potassium.

Sodium: How to Reduce Your Intake and Boost Potassium Levels

Nutrition 101

Q: What is Fiber and Why do Our Bodies Need it?

August 16, 2012 by Natalia Hancock, Senior Culinary Nutritionist

Q: What is Fiber and Why do Our Bodies Need it? Culinary Nutritionist Natalia Hancock explains the benefits of fiber and why it's a crucial part of the human diet, before discussing the differences between soluble and insoluble fibers.

Q: What is Fiber and Why do Our Bodies Need it?

Nutrition 101

Artificial Sweeteners in Beverages: Are They Really Bad For You? What Are Some Alternatives?

August 14, 2012 by Andrea Canada, VP, Cul. Nutrition & Sustainability

Artificial Sweeteners in Beverages: Are They Really Bad For You? What Are Some Alternatives? Culinary Nutritionist Andrea Canada gives her view on artificial sweeteners, their effects on the palate and suggests a few healthy alternatives.

Artificial Sweeteners in Beverages: Are They Really Bad For You? What Are Some Alternatives?

Behind the Scenes

The Doctor, the Chef and the Culinary Nutritionists: A Video Shoot with the SPE Certified Experts

August 10, 2012 by Craig Evans, Web & Social Media Manager

The Doctor, the Chef and the Culinary Nutritionists: A Video Shoot with the SPE Certified Experts Last Friday saw the coming together of Dr. Pamela Peeke, SPE Executive Chef Anthony Moraes and SPE Culinary Nutritionists Natalia Hancock and Andrea Canada to shoot a number of videos for genConnect, a website dedicated to hosting video interviews of leading industry experts.