With ‘Back to School’ advertisements flooding our lives, it's safe to say that, for many kids, school is back in session. While sending your children off for the next stage of their lives, you may note that their eating habits have taken a turn for the worse while they were enjoying their summer days of freedom.
There’s a whole lot of confusion about whole grains. A battle over the breadbasket rages as advocates and experts take sides – either for or against the grain.
When you’re ready to move beyond Canning 101, check out all of the incredible things you can do through canning and preservation methods.
During the summer months, it’s second nature to reach for the so-called “lighter” food options such as salads, cold soups, frozen drinks and fresh fruit. But these “light and fresh” options don’t always translate to being light in calories.
Similar to the enduring appeal of pearls and the little black dress, canning fresh fruits and vegetables is an art form that never goes out of style.
Follow the Restaurant Road Rules from registered dietitian Carolyn O’Neil to keep you well fueled and in the driver’s seat.
Don’t let fear of pesticide residues keep you from enjoying the bounty of the season. All fruits and vegetables are good, regardless of whether the label reads organic or conventional.
Tahini is the result of grinding nutritious sesame seeds into a thick, light-colored paste. The grinding process releases omega-6 oil and provides a rich source of B vitamins. Hummus, anyone?
Choose nutrient-dense foods to get the most nutrition for the calories. Try lean meats, fruits, veggies beans and nuts.
By simply pushing down on the top of a canning lid post-hot water bath, it’s easy to determine if a container is hermetically sealed, meaning nothing can pass the barrier of the seal.
Do you eat salmon? Is it safe to eat farmed salmon or should you only eat the wild-caught variety? Which is best for polyunsaturated fatty acids like omega-3 and omega-6? We reached out to Charles R. Santerre, PhD, Professor at Purdue University, to answer a few questions about salmon.
Often misinterpreted as the stomach flu, food poisoning is actually caused by noroviruses. These viruses create inflammation in the stomach and large intestine, resulting in unfortunate vomiting, diarrhea and stomach cramps.
Whether navigating the meat case at your local grocery store or preparing dinner at home, we all want safe meat. Registered dietitian Carolyn O’Neil gets answers to her questions about meat related to labeling claims like “natural,” “antibiotic free,” or “hormone free,” as well as insights on organic meat and how to keep all meat safe when preparing at home.
It’s no longer necessary to choose food solely on a nutritional content; instead find a happy medium, eating foods that are good for you and taste good, too.
You weren't able to tune into our Trans Fats: Moving off the Menu webcast on Tuesday, February 12? No worries - we’ve got you covered with a doggy bag’s worth of highlights from our expert panel that included Joy Dubost, PhD, RD, CSSD; Toby Amidor, MS, RD, CDN; Carolyn O’Neil, MS, RD, LD; and Jenna Seymour, PhD.