Nutritious choices made simple ®
Ever wonder why store-bought mac and cheese or lemonade appear so bright, while the homemade versions are duller in color? The answer lies in artificial colors or synthetic color additives that have been added to food products to enhance their visual appeal and make them appear more enticing. Many of the natural colors found in […]
Jessica Connell, aka Ms. Jessica, is the Hannaford RD for Exeter and Portsmouth. She recently shared with us about her Kids in the Kitchen program. The class is for kindergarteners and up and runs twice a month in Exeter and once a month in Portsmouth. Each month, about 30 kids attend with an adult.
We’re pleased to once again support our partners at the University of North Dakota Dining Services with their annual student cooking competition, Chopped. The goal of the event is to encourage students to engage with nutritious, flavorful eating while bringing fresh ideas for nutritious meals into the dining options.
On February 1st we updated our algorithm. Foods with DHA/EPA and omega-3 fatty acids will now receive credits. Foods with artificial colors and dyes will now receive debits. The % DV for vitamins, minerals and fiber has been updated to align with the FDA’s latest Dietary Reference Intakes.
Scientific Advisor Kit Broihier and Dietitian Allison Stowell sit down to chat over some of the things they notice at the 2017 Food and Nutrition Conference and Exposition.
Our dietitian, Allison Stowell, and scientific advisor, Kit Broihier, just came back from the 2017 Food and Nutrition Conference and Exposition. They tasted a few new products and brought home some videos of their thoughts and reactions to share.
The Guiding Stars team is thrilled to help students at institutions like University of New Hampshire make smarter, healthier choices in their day-to-day eating. The food service leadership at UNH has been very innovative in using our program to highlight their more nutritious offerings. We’ve long seen the positive effects our program makes for grocery shoppers, and we are pleased to see this catch on in even more organizations as consumers begin to demand information that allows them to make the best choices possible. The impact we’re making in our communities is exciting: from supporting more nutritious choices in school and hospital cafeterias, to helping shoppers navigate grocery shelves to offering hundreds of nutritious star-rated recipes on our website. We believe we have a responsibility to provide easy, transparent nutritional guidance, and we’re pleased to share news about independent research that highlights the impact of our work.
At age 11, Sophia Carpenter is already a champion of the Guiding Stars Program. Sophia and her father visit our Hannaford store every Monday to stock up on nutritious foods for the week and check out the Manchester, NH store’s demo, led by Hannaford Dietitian, Marilyn Mills. While many of us struggle with weekly meal planning and serving our families nutritious choices throughout the week, Sophia has this covered. Sophia comes to the store every week equipped with a detailed meal plan and shopping list that includes delicious choices and is packed full of items that earn Guiding Stars. Marilyn helps out by offering new recipes, ideas, and offers a taste of a product for folks in the region to try out. Sophia compiles all of this into creative recipes to enjoy throughout the week. A true inspiration and amazing role model, we are so thankful to have folks like Sophia to champion the use of the Guiding Stars program in their own home!