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Recognizing our Registered Dietitian Nutritionists

Morrison Living

Backed by our Registered Dietitian Nutritionists, our offerings come full circle to ensure that the food residents are enjoying is best to fuel their bodies at every stage of life. The post Recognizing our Registered Dietitian Nutritionists appeared first on Morrison Living.

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Grocery chain offers wellness programming to local businesses

Food Management

Giant Food RDs and nutritionists will offer personalized educational services and wellness activities to local organizations and businesses

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Marler Clark files First Lawsuit against Daily Harvest in New York Federal Court

Bill Marler

3.9 Defendant claims to work directly with farmers to grow organic products and “increase biodiversity” while avoiding synthetic chemicals.

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Scientists analyze reasons for rise in mild E. coli infections

Food Safety News

Scientists found that an increasing number of cases had been reported from a specialty pathology laboratory (SPL) in the state of Victoria that services healthcare providers, including alternative health practitioners such as naturopaths and nutritionists. Findings were published in the journal Emerging Infectious Diseases.

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Its that time to think about Eggnog Safety

Bill Marler

If you’re determined to brave the bacteria and suck down that Christmas cup of calories (an 8-ounce serving averages around 250 to 300 calories), Dr. Mildred Cody, a registered dietician nutritionist (RDN) and food safety instructor emerita at Georgia State University, explains ways you can do it safely.

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When did Daily Harvest first learn that its French Lentil + Leek Crumbles were causing Liver Failure?

Bill Marler

Crafted by Daily Harvest’s team of chefs and nutritionists, Crumbles are launching in two mouth-watering varieties: Walnut + Thyme and French Lentil + Leek. Crumbles offer 13 grams of protein per serving and are free of gums, fillers, hydrogenated oils, GMOs, or artificial anything.

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Farewell to a Master Chef: I’m Dreaming of a David Bouley Souffle

Modern Restaurant Management

And he advocated for wellness menus with plant-based foods, which years later turned into a program called “The Chef and the Doctor” that included input from physicians and nutritionists.

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