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May 18, 2016 by Charles Brewster Jr., Dietetic Intern
Our dietetic intern Charles Brewster, Jr. visited “The Secret World Inside You,” an exhibit at the American Museum of Natural History in New York City and shares some of what he learned from this fascinating exhibit.
May 16, 2016 by Brenda Wong, Dietetic Intern
After spending time with 5 health and fitness apps, dietetic intern Brenda Wong shares her experiences with each to help you decide if they're worth the download.
May 12, 2016 by Charles Brewster Jr., Dietetic Intern
Vitamin D, a.k.a. the sunshine vitamin, impacts our health in a myriad of ways. Dietetic intern Charles Brewster helps clear up some confusion over what it is and discusses the debate over how much we need.
April 27, 2016 by Allison Aaron, Sr. Culinary Nutritionist
SPE's Culinary Nutritionist Allison Aaron recently had the opportunity to travel to Cuba for an experience dedicated to sustainable agriculture and wellness. In this blog, she put some of the recent news about Cuba in perspective with what she learned and saw while there.
April 7, 2016 by Julianka Bell, Dietetic Intern
Dietetic Intern Julianka Bell takes your morning oatmeal in savory direction. The result is delicious, nutritious and satisfying!
March 31, 2016 by Julianka Bell, Dietetic Intern
In this final part of her series on the future of food, Julianka Bell takes a close look at some alternatives to the ubiquitous bagged salad.
March 29, 2016 by Julianka Bell, Dietetic Intern
Be prepared to suspend your disbelief! In this third part of her series on the future of food, Julianka Bell shares more about how some companies are using innovative design strategies to change the way we eat.
March 24, 2016 by Julianka Bell, Dietetic Intern
Ancient grains have made a strong comeback. In the second part of her series on the future of food, Julianka Bell explores some implications of this increase in popularity and offers some new grains to expand your repertoire.
March 22, 2016 by Julianka Bell, Dietetic Intern
By 2050, 9.6 billion people will share our planet. Coming up with solutions to feeding the world – along with reducing environmental impacts – is one of the greatest challenges we face today. In this series, Dietetic Intern Julianka Bell explores some of the challenges and sustainable solutions to feeding the world.
March 1, 2016 by Andrea Canada, VP, Cul. Nutrition & Sustainability
While the Affordable Care Act of 2010 required menu labeling by restaurant chains, there's still plenty of debate on the topic. In this blog, Andrea Canada discusses recent legislation that if enacted, would impact how menu labeling is implemented.