Choosing Healthy Foods

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

Eating patterns that consist of multiple foods is important to an overall healthy diet. Seafood should be part of that healthy eating pattern. Seafood includes fish and shellfish.  Based on the Dietary Guidelines it is recommended that the general population consume about 8 oz. of seafood (two 3 ½ oz. servings) each week. There are a number of health benefits that go along with eating seafood.  Seafood consumption increases ones intake of omega-3 fatty acids (EPA and DHA), which plays an important role in the anti-inflammatory process, reducing cardiovascular issues and has been associated with the reduction of cardiac deaths among those with existing Cardiovascular Disease. Seafood consumption has also been linked to boosting memory and reducing stress hormones- just another great reason to incorporate seafood into your healthy eating pattern!  Something else to note about seafood is that it is a great source of high quality protein as well as many vitamins and minerals (including sel

The American Heart Association advises eating 2 servings of fish per week to maintain good health. Each serving should be 3.5 oz cooked, which is about the size of a deck of cards Fish is a great source of high quality protein as well as many vitamins and minerals, omega-3 fatty acids and some even contain vitamin D. It may reduce the risk of stroke, depression, Alzheimer’s disease, and other chronic conditions. Fish consumption has also been linked to boosting memory and reducing stress hormones. Fatty fish, such as salmon, lake trout, herring, sardines and tuna, contain the most omega-3 fatty acids and therefore provide the greatest benefit, but most types of seafood contain small amounts of omega-3 fatty acids. Depending on how the fish you choose to eat is cooked, will determine how healthy that choice turns out to be. For example, broiling or baking fish is a healthier option than deep-frying. It is important to note that mercury is a toxin that accumulates and, for that reason,