Creating a balanced diet may prove more challenging than you think. Despite all the regulations and labels, a lot of the process gets lost in translation from farm to plate. When dealing with a wide-scale output like school cafeterias, finding that balance is even more difficult, especially when it relates to the impressionable, growing bodies of our next generation.
Bloating. Constipation. Diarrhea. Heartburn. Stomach cramps. Many men are quite familiar with the misery of digestive issues.
Whether you like to graze all day at the office or eat simply out of boredom, it can be tough to make healthy snack choices when you’re sitting at a desk, especially if you’re limited to a potato chip-filled vending machine, a co-worker’s candy jar or a nearby fast food restaurant.
The freezer section is a grocery store favorite — from frozen dinners to frosty desserts, it’s brimming with quick, affordable and delicious items. However, for some, consuming frozen products that contain dairy can lead to stomach issues and discomfort. For those who try to cut out ice cream and other cheesy entrees, don’t let that stop you from stocking up on microwave-ready delights while grocery shopping. We’ve rounded up some non-dairy and low-dairy favorites.
Let’s be honest. It’s easier to eat healthy when there are loads of delicious, freshly harvested fruits and vegetables available. In Ontario County, that kind of choice is only available for half the year. During the throes of winter, when sunshine is a rare commodity and warmer temperatures exist only in dreams, accessing fresh produce can be challenging.
It’s autumn, and the markets are filled with a harvest of carrots, parsnips beets and turnips, loaded with fiber and vitamin C. But how do you eat these rich root vegetables? Chef Jeffory McLean, of the New York Wine and Culinary Institute, offers some tips on buying and preparing seasonal root vegetables, just in time for comfort food.
Sure, this might be a popular trend. But is it really helpful?
Thanks to a NYS Rural Health Grant, the Wellness Department at UR Medicine Thompson Health was recently able to realize a three-year vision in bringing “Super Sprowtz” to the region.
Rich, heavy foods dominate the fall dinner scene. Here's how to keep it light
Tips and tricks for cooking up these vitamin-rich foods
The dilemma is all too familiar: It’s Monday morning, and you walk into your office to see someone has left a big box of donuts in the break room. Then, your coworker tells you there will be cake later, for yet another birthday celebration.
This approach supports small farms and delivers you fresh, locally sourced foods
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The Food Service team prepares and delivers meals to day cares and senior centers
"Read, Learn, Grow" program fosters farm fresh minds
Attorney abandons her career to bring healthier options to the neighborhood
Try these tips and tricks to avoid dehydration this summer
The dairy dilemma might just be a matter of moderation
Debunk common food myths to reveal what really fuels your body
Giving new life to your leftovers can save you a pretty penny
New guidelines concerning infants' diets address the dangerous issue
These dishes leave little to be desired — or cleaned up
Caffeine might not be all it's cracked up to be. Explore the alternatives
Explore the benefits of eating the right kinds of grains
The Senecan staple is making a comeback thanks to the Iroquois White Corn Project
It might give you bad breath, but a little garlic can go a long way toward improving your health
Ashleigh Gerstner lost more than 40 pounds after committing to wellness programs
Ontario County employee loses more than 80 pounds after discovering a plant-based diet.
Led by Victor Wellness Coordinator Doug Schmidt, 30 employees took a 10-day plant-based eating challenge, and all saw positive results.