Nutri News December 2022
This month theme is the colors of health!! You will find articles about: • The importance of a colorful diet “Eat the Rainbow” • How is biotechnology is affecting our foods • What is intuitive eating and how it can help you recognize and be more sensitive to your body’s hunger and satiety signals • Delicious and colorful vegan recipes in the lunch box! • What’s the hype behind Phytochemicals, are they really that important? Let me answer that for you, YESSS!! • Have you seen those foods that claim to be gluten “free” and have wonder what gluten is and if you should care whether your food is gluten free, check our myth busting article to find out more • The holidays are coming and with that all the delicious foods we like to indulge on, but beware “SALT” check out our international collaboration about salt and salt substitutes • “Ditch the dietary supplements and eat whole foods instead” What are the effects of supplement vs whole foods in sports performance • Have you been feeling tired and down recently? you might have a vitamin D deficiency, check out our essential guide to vitamins and minerals article to learn more about the role of magnesium and vitamin D in our mood, sleep, and overall health This month’s student spotlight is Lindsey Cedeno Ortiz, check what she has to say in page 12! For this month interview, we have Dr. Catherine Christie, recipient of the Academy of Nutrition and Dietetics Medallion Award. This is an interview you won’t want to miss!!!! If you are looking to make an impact on campus as well as in the community, look for the fliers highlighting volunteer opportunities. These amazing programs are always looking for more volunteers. It is amazing the difference we can make when we all work together for a better and healthier tomorrow. Happy reading!
This month theme is the colors of health!!
You will find articles about:
• The importance of a colorful diet “Eat the Rainbow”
• How is biotechnology is affecting our foods
• What is intuitive eating and how it can help you recognize and be more sensitive to your body’s hunger and satiety signals
• Delicious and colorful vegan recipes in the lunch box!
• What’s the hype behind Phytochemicals, are they really that important? Let me answer that for you, YESSS!!
• Have you seen those foods that claim to be gluten “free” and have wonder what gluten is and if you should care whether your food is gluten free, check our myth busting article to find out more
• The holidays are coming and with that all the delicious foods we like to indulge on, but beware “SALT” check out our international collaboration about salt and salt substitutes
• “Ditch the dietary supplements and eat whole foods instead” What are the effects of supplement vs whole foods in sports performance
• Have you been feeling tired and down recently? you might have a vitamin D deficiency, check out our essential guide to vitamins and minerals article to learn more about the role of magnesium and vitamin D in our mood, sleep, and overall health
This month’s student spotlight is Lindsey Cedeno Ortiz, check what she has to say in page 12!
For this month interview, we have Dr. Catherine Christie, recipient of the Academy of Nutrition and Dietetics Medallion Award. This is an interview you won’t want to miss!!!!
If you are looking to make an impact on campus as well as in the community, look for the fliers highlighting volunteer opportunities. These amazing programs are always looking for more volunteers. It is amazing the difference we can make when we all work together for a better and healthier tomorrow.
Happy reading!
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Instructions:<br />
1. Preheat oven to 425<br />
2. Add brussels, chickpeas, and<br />
zucchini to a large bowl<br />
3. Mix veggies with 2 tbsp olive oil, 1<br />
tbsp maple syrup, 1 tbsp garlic<br />
powder, 2 tbsp oregano, and 1<br />
tbsp onion salt and spread<br />
evenly onto a sheet pan<br />
4. Bake veggies for 20-30 minutes<br />
5. While veggies are in the oven,<br />
cook 1 cup of farro according to<br />
package<br />
6. Add freshly chopped parsley, 1<br />
tbsp olive oil, and the juice from<br />
½ a lemon to the farro. Mix<br />
gently<br />
7. Make a yummy sauce by<br />
combining 1/3 cup tahini, the<br />
juice from the remaining ½<br />
lemon, 1 tbsp maple syrup, 1 tbsp<br />
garlic powder, salt and pepper to<br />
taste, and about 2 tbsp water to<br />
thin the sauce to your desired<br />
consistency<br />
8. Top farro with roasted veggies<br />
and a drizzle of Kit Keenan’s<br />
“Golden Dressing”!<br />
19
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