Choosing Healthy Foods

with campus executive chef Tom Barton Who doesn’t love a potato right? Especially here in New England where Maine is ranked 10th in potato production nationwide. There are many varieties and colors to choose from, all having their own various health and nutritional benefits. So potatoes can definitely be good for you but sometimes we tend to eat too many which can leave us feeling a bit lethargic and overly full. I’m not suggesting we give up these tantalizing spuds but change how we think about our intake. Perhaps putting a smaller portion of potatoes on our plates along with some fresh vegetables is something to consider with the warmer weather coming quickly. Or another idea might be to think of some alternatives to potatoes like chick pea fries! Here’s a delicious recipe from one of my favorite websites Food52 https://food52.com/recipes/9642-chickpea-fries-with-yogurt-dipping-sauce . These are so easy to make and so tasty! The optional cumin in this recipe really gives it a special...

with campus executive chef Tom Barton As a chef, seasoning and flavoring of food is one of the most important things that we do. What is the difference between seasoning and flavoring?  Seasoning is enhancing the natural flavor of a particular product while flavoring is changing the natural flavor of that product. For example: when roasting a chicken simply adding salt and pepper enhance the natural flavor of the chicken but if you were to enhance with a BBQ rub, that would change the natural flavor. Knowing when and what to season and flavor foods with is a skill that I am constantly working on. Hopefully at this point everyone knows that excessive use of salt is a health issue that should be taken seriously. As someone who prepares food for others, we have an obligation to serve tasty food that is also good for you. Here are a few ways to reduce the amount of your salt intake: Read nutritional labels You would be amazed at the amount of sodium in some of your favorite foods espec...

with campus executive chef Tom Barton Hi everyone! Did you know October is National Seafood Month? We will be celebrating on Tuesday the 24th at both International Village and Levine Marketplace (Stetson East) with delectable menus and  a display of fresh caught seafood. Get ready to see – and touch – the seafood display as well as enjoy some locally caught sustainable seafood! All of the fish we serve daily is verified sustainable as well as the tuna is FAD free. We are proud to partner with companies like Red's Best, which is a local fish and seafood provider that focuses on working with local family fishermen. Red's Best guarantees they will buy the fishermen’s catch and get them a fair price, which is typically a concern for the fishermen. Another awesome thing about Red's Best is that they have a program that focuses on underutilized species. I know here on the east coast we tend to love all of our traditional white fishes like cod, but unfortunately they have been ove...

with campus executive chef Tom Barton Have you been to Xhibition Kitchen lately? Or have you ever been? Whenever I ask I am always amazed that there are many students who still do not know about the amazing Xhibition Kitchen, or "XK" as we like to call it. The XK is located at 11 Speare Place inside Stetson West Eatery and is a state of the art demonstration kitchen - which is currently in full swing! We host many cookbook authors, and local and nationally acclaimed chefs. Sometimes our guests stop by because they are in the area and they have heard about what an amazing space it is. Inside the kitchen itself we can seat approximately 60 people with additional seating in the outside room. How cool is it to be watching a demonstration up close and personal to many of the areas most recognized chefs? One of the best parts of my job is that I get to meet these chefs and authors as we prepare their mise en place (all their prep). I cannot even begin to tell you how many wonderful...

with campus executive chef Tom Barton Hi all! It’s quite busy around here and I wanted to let you know about a few of the things we have going on around campus. In January, we started doing Foodie Tours of each of our dining locations. These are in depth tours with our nutritionist Christine Clark and me. We select a dining location and go station-by-station talking about the back stories of how are menus are created, where we source many of our products from, and, in some cases, the science behind some of the things we do. We have received great feedback from the tours we have done and anticipate continuing this initiative next semester. They are open to all students, faculty, and staff and are – of course – free! We have also been busy planning for our upcoming Lobstah Night . We are happy to say that we will be working with Red's Best to obtain the 1,000 lobsters needed for this event. It is certainly one of the highlights of the school year so be sure to get to Stetson West ...

If you follow food trends, you’ve surely noticed that plant-based foods, recipes and restaurants have been getting a larger share of the spotlight lately. Does this mean that more of us are becoming vegetarians? Should we be? Why more plants? Fruits, vegetables, whole grains, beans, peas, nuts and seeds are key features of some of the healthiest diets in the world. Plant based foods are a common theme in the Mediterranean Diet, the DASH Diet and most dietary guidelines. The balance of health promoting nutrients with moderate calories and less of the stuff we should be limiting make plant based foods an easy fit for most people. Looking beyond personal health, to the health of our planet, plant based foods tend to more sustainable and less taxing on the environment. What is a flexitarian? Or a pescatarian? With the expansion of plant foods on our plates has come an expansion of how we refer to the way we eat. Vegetarian still refers to people who don’t eat meat, fish or poultry, but the...

Recent studies focus on the benefits of whole grains in lowering risk of obesity, type 2 diabetes, cardiovascular diseases and other chronic conditions. But what types of carbohydrates should you choose for workouts and for keeping your energy high throughout the day? Incorporating grains into a healthy lifestyle Carbohydrates act as the primary fuel for your brain and muscles. Remember those pasta nights before the big game? The reason for the “carb load” was to increase your glycogen, or your stored carbohydrates, to be available as energy while you exercise. Fast-acting energy sources, such as refined grains, can provide quick energy before, during and after a game or workout. But what about energy over the course of the day, while you are at work or taking care of the kids? Throughout the day, active men and women should consume 6-8 ounces or servings of grains. What kind of grains should I look for? According to the Dietary Guidelines, at least half of your grains should be whole ...

Up to 40% of the food in the US is wasted and never eaten. Considering how many people don’t have enough to eat, the idea of so much food ending up in landfills is startling. Here are some tips on how you can do your part to reduce food waste: Plan Ahead There are two rules of shopping that can help you reduce food waste, save money and improve how well you eat – don’t shop when hungry and bring a list. A good shopping list is based on what you plan to eat for the next week or so. Remember though, that meal planning doesn’t mean you have to cook from scratch every night. Map out days for quick meals, new recipes and no-cook nights of leftovers or eating out. If your shopping includes the local famers’ market, go there first and then make any adjustments to your meal plan and shopping list to include any great finds you weren’t expecting. Choose Wisely Buy what you need. While bulk discounts can seem like too good a deal to pass up, if you end up buying more than you need, the deal may ...

Mindfulness is about paying attention. Mindfulness promotes balance, choice, wisdom and acceptance. 1 Mindful eating has benefits that will enhance health and well-being. Mindful eating also allows you to be more aware of physical hunger and fullness (satiety) cues to help determine when to begin and when to stop eating.  Although the trend these days is to eat while working, watching TV, playing video games, or even texting. This type of behavior may result in eating carelessly and more often you may not be aware of feelings fullness, which could result in taking in extra calories that may contribute to future weight gain. Health and proper nutrition may be forgotten while this type of convenience is practiced.  Some tips to help guide you to more mindful eating: Prepare meals or at the very least think about meals ahead of time. Take time to think about and/or prepare the following day’s meals. When you are busy this can take extra time, but it is worth it.   Allow 15-...

With no shortage of diets to choose from, picking the best one can be difficult. US News and World Reports recently released their list of top diets as rated by health experts. The results may surprise you. How did they choose? US News consulted a panel of experts in the fields of diet, nutrition, obesity, food psychology, diabetes and heart disease and asked them what they thought of the most popular eating plans. The experts ranked each diet on a variety of factors including overall healthfulness, likelihood of helping you lose weight, how easy they are to follow and how beneficial they are for certain diseases like diabetes or heart disease. Which diets ranked highest? The DASH diet took the top spot for best overall diet followed by the Mediterranean Diet and the relatively new MIND diet. The MIND diet focuses on brain health and combines aspects of the Mediterranean and DASH diets. Plant-based diets scored well overall with the Flexitarian Diet taking the #4 spot overall and the V...

Do you eat at your desk? If so, you are not alone. 83% of us eat both meals and snacks at our desks. While common, this may not be the best way to enjoy a meal. Is it safe to eat at your desk? Our desks are full of things that we touch often, but probably don’t clean often – keyboard, phone and mouse, among others. Germs that make us sick can live on these surfaces. The flu virus, for example, can survive on your desk for up to 48 hours! Eating at your desk gives these germs a quick and easy ride into your body on your food and hands, increasing your chances of getting sick. Crumbs left on your desk can also introduce new germs and possibly unwanted pests. Is it healthy to eat at your desk? Limiting distractions and avoiding screens during meal time are good strategies for mindful eating. Not only do distractions take away from the enjoyment of the meal, but they also keep us from listening to our internal signals that let us know we are full, making it easier to overeat. The time save...

Staying active is a key way to stay healthy and energized. But what if going to the gym isn’t your thing? Sitting too long is said to be as bad for you as smoking. What if your job requires you to sit? The good news is you can be active your way and still be healthy. Move a little, more often Do you have some flexibility in what you do during the day? A good approach to moving more could be to add a little activity throughout your day. Take short walks a few times each day. Get up and do some quick exercises every hour. The key is to avoid sitting for long periods of time. If you need a reminder, consider setting an alarm or a pop up on your computer. Move a lot, less often Sitting is bad, but your job doesn’t allow enough flexibility to avoid it – what do you do? A recent review suggests that you can reverse the down side of all that sitting with an hour or more of moderate exercise each day. Moderate means it will be an actual workout with sweat. Think of a jog instead of a leisurely...

Red meat—beef, pork, and lamb—can be enjoyed occasionally, in small portions. The serving recommendation for red meat is two, 3-ounce servings per week. Keep in mind that a 3 oz. portion is the size of a deck of cards. When replacing red meat in a meal, add poultry or fish (3-6 oz./day) and/or beans and nuts whenever possible. Another great strategy is to think of meat as a side dish verses the main dish or try having meatless meals a few times a week. This can not only offer health benefits, but it can also help save you money! A plant-based diet that emphasizes fruits, vegetables, whole grains, beans, legumes and nuts provides a great source of fiber as well as lots of vitamins and minerals. Individuals who eat only plant-based foods, such as vegetarians tend to eat less calories and fat overall, which in turn will likely result in a lower body weight. Another benefit of a vegetarian diet is a decreased risk of heart disease. If you enjoy meat you do not need to become a vegetarian...

Whether planning quick mid-week dinners or elaborate weekend parties, side dishes are often an afterthought. With the growing trend towards plant-forward eating, it’s time to take a fresh look at side dishes. What are Superfoods? The term Superfood is used often, but not always with the same meaning. The simplest way to think of Superfoods is that they offer benefits above and beyond their basic nutrient content. For example, antioxidants make berries super, while nuts and avocados have good fats. We focus on Superfoods that are naturally super, but there are also foods that are called super or functional because of ingredients that have been added to them. Why sides? Years of nutrition research has consistently shown that eating more plant foods is a good thing. Fruits, vegetables and whole grains are part of every well-balanced diet – often in the form of side dishes! Putting a little effort into the flavor and presentation of your side dishes can help these health promoting food gro...

with campus executive chef Tom Barton As you may have already seen or heard, Northeastern is actively participating in something called Menus of Change . This initiative is a collaboration between the Harvard T.H. Chan School of Public Health and the Culinary Institute of America. Menus of Change is built on twenty-four principles that revolve around sustainable eating and education about making healthier food and drink choices. Northeastern Dining has been involved with Menus of Change – and its companion educational initiative, the Menus of Change Research Collaborative – for well over a year. We typically focus on two principles a month. This month we are focusing on "Leverage globally inspired, plant-based culinary strategies" as well as "Serve less red meat, less often." One of the exciting and unique things about all of the principles is that the schools participating in the initiative each interpret them slightly differently. A dish that we have on our menus...

with campus executive chef Tom Barton As you may have seen – or already tasted! – we are now featuring an awesome, delicious, and locally sourced apple sauce. The sauce is made with apples grown in local Massachusetts orchards. And if that wasn't enough, there is only one ingredient: apples. That's right, just apples. No sweeteners or additives, just 100% locally sourced apples. Currently, it is being made with Macintosh apples but changes with the seasonal offerings. The sauce is made by Karl Dias – commonly referred to in our kitchens as "the apple sauce guy." Karl reports that he has a steady supply of various varieties of apples and will continue to make sauce throughout the winter. Karl sent me a note over the weekend letting me know that he just finished a batch using macoun apples and thought it just might top his current batch of Macintosh sauce! Because of the outstanding flavor, clean label, and local regionality of the product, we wanted to feature it as q...

Choosing vegetables and fruits at each meal, will help add color and texture to your plate! If you include all different fruits and vegetables as a part of a healthy eating plan you will end up taking in lots of important nutrients (potassium, fiber, folic acid, and vitamins A, E, and C). Keep in mind the more colorful, the more nutrients! Pick your vegetables and fruits first Then add on your protein (beans, chicken, beef, etc.) and grains/starch (whole wheat pasta, brown rice, whole grain breads, etc.). Make half of your plate vegetables Lots of the produce offered in the Northeastern dining halls is from local farmers, which is really great! Be sure to check out the apple sauce in the dining halls made by a local company with just whole apples (no additives or preservatives). Fruits and vegetables are also: A great source of fiber that helps fill you up and keeps your digestive 
system regular. Naturally a low calorie/low fat food. A great on-the-go snack. Eating lots of frui...

Up to 40% of the food in the US is wasted and never eaten. Considering how many people don’t have enough to eat, the idea of so much food ending up in landfills is startling. Here are some tips on how you can do your part to reduce food waste: Plan Ahead There are two rules of shopping that can help you reduce food waste, save money and improve how well you eat – don’t shop when hungry and bring a list. A good shopping list is based on what you plan to eat for the next week or so. Remember though, that meal planning doesn’t mean you have to cook from scratch every night. Map out days for quick meals, new recipes and no-cook nights of leftovers or eating out. If your shopping includes the local famers’ market, go there first and then make any adjustments to your meal plan and shopping list to include any great finds you weren’t expecting. Choose Wisely Buy what you need. While bulk discounts can seem like too good a deal to pass up, if you end up buying more than you need, the deal may ...

Recent studies focus on the benefits of whole grains in lowering risk of obesity, type 2 diabetes, cardiovascular diseases and other chronic conditions. But what types of carbohydrates should you choose for workouts and for keeping your energy high throughout the day? Incorporating grains into a healthy lifestyle Carbohydrates act as the primary fuel for your brain and muscles. Remember those pasta nights before the big game? The reason for the “carb load” was to increase your glycogen, or your stored carbohydrates, to be available as energy while you exercise. Fast-acting energy sources, such as refined grains, can provide quick energy before, during and after a game or workout. But what about energy over the course of the day, while you are at work or taking care of the kids? Throughout the day, active men and women should consume 6-8 ounces or servings of grains. What kind of grains should I look for? According to the Dietary Guidelines, at least half of your grains should be whole ...

Summer is here and the sun is shining, which is one of the best ways to get your vitamin D. But what if we do not get enough sunlight throughout the year? Is a vitamin D supplement necessary? What the studies say: Vitamin D may help to prevent a number of diseases such as heart disease and diabetes. It also has a range of potential anti-cancer actions. But much of the information on vitamin D comes from studies that cannot be reproduced for the general public. Currently, a handful of trials are happening, in and outside of the U.S., which will likely tell us if supplementation is protective for our health. What we already know: Vitamin D helps to keep our bones and teeth healthy, and is associated with other aspects of health. According to the new Dietary Guidelines, we should get most of our vitamin D from foods. Fortified foods and dietary supplements may be helpful when we fall short of recommendations. Vitamin D is also called the sunshine vitamin because our bodies can make it whe...