"Fuel your body...Delight your senses"
Stephanie Brina-Herres, MS, RD, CDN
Stephanie is an American Heart Association award winning Registered Dietitian (RD) and NY State credentialed Certified Dietitian-Nutritionist (CDN).
With solid expertise built over more than three decades of practice and spanning six states, Stephanie's background includes being a seasoned clinician, consultant, educator (including full-time professor), presenter, author, researcher, program coordinator, consumer scientist (including recipe developer), advocate, counselor, coach, and mentor.
The doors at Sensory Nutrition are usually open 24/7, so come in and visit with us when YOUR schedule allows. We would love to share some of our secrets for nutritious and delicious meals you can make as part of your busy 21st century lifestyle.
Whether cooking for one or for many, our motto is: Get more out of life and enjoy life more.
Let food be your source of nutrients to fuel your lifestyle and delight your senses!
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- computer guy on Onions Can Be Caramelized
- Norma DeVault, PhD, MBA, RDN, LD on Tips To Honor 40th National Nutrition Month
- Tips To Honor 40th National Nutrition Month | Sensory NutritionSensory Nutrition on Good-for-you Qualities of Spices and Herbs
- Stephanie on Immersion Blender Created Milk Based Whip
- dana on Immersion Blender Created Milk Based Whip
2013Since it is springtime, we thought it would be a good time to share some infotainment relative to various sensory elements that can set the tone for mealtimes.
Those sensory elements can include, but are not limited to, ones which are visual in nature, or are from sound, are aromatic, pertain to taste, or are textural, all of which can influence the tone at mealtimes.
Sensory elements may interplay in multiple ways in terms of mealtime atmosphere as well, but that’s a topic for another time.
These principles can be especially beneficial to keep in mind if you have any family members or friends who are particularly sensitive to light, sound, smell, taste, or texture or otherwise cope with life issues such as those involved with hyperactivity or autism spectrum disorder.
You can apply what is known about sensory elements when setting the stage for any dining scenario as these principles can apply when preparing mealtimes for your own family unit or when you are involved in setting the stage for any get dining together(s) with others.
2013Although researchers have studied locations around the world described for their “Blue Zone” longevity status, some researchers ultimately went elsewhere in the world to seek out information about characteristics of “happiness” per se.
In the first blog post in this two-part series, we mentioned that Dr. Michel Poulain, a Belgian demographer researching longevity, along with Dr. Gianni Pes, a medical statistician tied to the University of Sassari, Italy, coined the name Blue Zone.
2013Can each of us find ways in our own lives to embrace similar positive habits to those of higher longevity elders living in “Blue Zones” around the world?
Health care costs continue to spiral upwards out of sight.
The sad reality is that experts are estimating that health care costs will just keep on climbing at a rate of 8-9% or more per year unless Americans as a nation positively change their health related behaviors.
The population health of Americans overall continues to decline. Current health care reform legislation does NOT address a way to actually lower health care costs overall.
Employers looking at employee benefits & risks and reviewing current health currency statistics are concerned and with good reason. Consulting firms such as Towers Watson estimate per employee health care costs incurred by corporate employers and came up with a figure over 12K for this year of 2013 alone.
Dollar sign image courtesy of ba1969 at rgbstock.com.
Faced with tough financial decisions, some employers are now deciding to mandate the imposition of penalties along with increasing other aspects of health care cost-sharing paid by employees who don’t participate in health-risk assessments, don’t report health measurement parameters, and don’t take steps to reduce health-risk when given the opportunity. Employees will have to ask for more input when it comes to matters of certain types of elective surgeries or else pay a penalty for deciding to have such surgery without having considered the other options that might have been available to them.
2013Registered Dietitians (RDs) aka Registered Dietitians Nutritionists (RDNs) are health care professionals who are fond of saying that good food habits beat out fad diets any day.
Habits have been a prime time topic in the media for decades.
2013COOL identification for covered food items is something all consumers should be familiar with, yet many still are not.
Regulations regarding COOL identification went into effect back on March 16, 2009.
USDA’s Agricultural Marketing Service (AMS) maintains responsibility for the implementation, administration and enforcement of COOL regulations.
2013Springtime conjures up images associated with the season of specialty chocolate bunnies, Easter chocolate eggs, and more.
Easter is coming on March 31, 2013 (except for those who belong to the Eastern Orthodox Church and celebrate it on May 5, 2013). Image of chocolate eggs courtesy of gesinek at rgbstock.com.
As Lent ends, often consumers look at engaging in some type of chocolate indulgence.
Those of the Jewish faith in the USA who celebrate Passover from sunset on March 25, 2013 through April 2, 2013 may also consider a Kosher chocolate indulgence as well.
If chocolate has been properly stored, then the item(s) should have no “chocolate bloom” once any packaging is opened. If it has been improperly stored, however, then “chocolate bloom” may be evident.
Onions are an essential ingredient of many different global cuisines. Onions can be delicious not only raw, but also, for example, caramelized, oven roasted, sauteed, or sweated.
Caramelizing onions is a process that is all about recognizing onion’s natural sugar content, natural moisture content, and understanding cooking principles of both time and also temperature.
The time needed for “caramelizing” onions or another “aromatic” vegetable exceeds the time it would take for “sweating” the same vegetable. Both are classic techniques for cooking onions and other aromats and used for flavor profile building when cooking in cultures around the world.
2013It’s March once again and National Nutrition Month (NNM) is here!
National Nutrition Month helps remind us of the unmistakable link between food, nutrition and health. You can find out more by visiting this year’s NNM site.
In honor of the 40th anniversary of National Nutrition Month, we’d like to share 10 categories of tips with you.