By Kelli Swensen, Dietetics Student, Sargent College
The end of the school year means frantically balancing studying for finals, packing up to go home, and getting in those last couple nights with friends. To take a break from all the craziness that comes with the end of the academic year, here is a roundup of [...]
By Josianne Cadieux, Sargent Choice Nutrition Center Dietetic Intern
Intro
Vegetarians have been found to have lower risk of developing obesity, diabetes, cardiovascular disease, high blood pressure, and some forms of cancer. However, these health benefits only hold true if a person consumes a healthy vegetarian diet including [...]
By Josianne Cadieux, Sargent Choice Nutrition Center Dietetic Intern
Last week during BU Dining’s Vegetarian Cooking Class, Sustainability Coordinator Sabrina Pashtan spoke about the benefits of vegetarianism. Here were some of the highlights:
Vegetarian diets help conserve water
It takes about 25 gallons of water to grow 1 pound of wheat, but it takes an astonishing [...]
By Josianne Cadieux, Sargent Choice Nutrition Center Dietetic Intern
SC Peanut Butter Flax Seed Rice Krispie Treats
This week at Karen Jacob’s final Sargent Choice Test Kitchen of the semester, we made SC’s Peanut Butter Flax Seed Rice Krispie Treats. This recipe is a healthier alternative to the traditional rice Krispy treat recipe, which tastes just [...]
Eat the Rainbow: Blue and Purple
Picture Source
Nutrients: Blue and purple produce get their color from a pigment known as anthocyanin. Anthocyanin is also an antioxidant, which has numerous health-protective effects, including boosting the immune system and reducing risk for heart disease and some cancers. Some fruits like blueberries and plums contain carotene, which promotes [...]
Vegan Quinoa Cakes with a SC Black Bean Salad
By Josianne Cadieux, Sargent Choice Nutrition Center Dietetic Intern
Last week in celebration of Earth Week, BU’s Executive Chef Adam Pagan hosted a vegetarian cooking class. For the cooking demo Chef Adam Pagan demonstrated how to cook a vegan meal. He made Vegan Quinoa (pronounced KEEN-wah) Cakes [...]
By Bianca Tamburello, Dietetics Student, Sargent College
In Boston, Marathon Monday brings students and area residents out of their homes and into the streets of Boston to cheer on the inspiring athletes running past. Many viewers spend the day outside equipped with coolers and portable grills. With BBQ and burgers on the brain, this week [...]
By Bianca Tamburello, Dietetics Student, Sargent College
SC Carrot and Zucchini Risotto
The USDA recommends, “at least half of all the grains eaten should be whole grains”(1). Whole grains are packed with nutrients such as folate, B vitamins and iron that are lost in the processing of refined grains. These nutrients from whole [...]
By Kelli Swensen, Dietetics Student, Sargent College
Eat the Rainbow: Green
Nutrients
Green fruits and vegetables are rich in vitamin A, folate, potassium, vitamin K, and calcium; they are also packed with cancer-fighting phytochemicals. Vitamin K is necessary for making proteins that cause your blood to clot when you bleed to stop the bleeding. It also [...]
With temperatures expected to be in the mid to high 80’s, there are lots of concerns surrounding the health of the marathon runners on Monday. Laura Judd, MS, RD, LDN, CSSD, has some recommendations for marathon runners in the heat:
As a marathon runner, you want your glycogen stores to be as high as [...]