Ever heard of the food-term “pulse”? No, we aren’t talking about your blood pressure here; we are talking about dried beans, lentils, chickpeas, and peas. If you are unfamiliar with pulses, you aren’t alone.
Poll of the Week
It's the last week of Cafe de Grasta's summer cookouts. How sad are YOU?— Campus Dining (@NDCampusDining) July 25, 2017
✪ See this week's cookout menu here: https://t.co/wiWtACSd2g
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Whether you are an athlete diligently training for an event, or just a weekend warrior, there are things you can tweak or add to your diet that have been proven to boost performance or enhance specific health goals.
The quick answer to the question is, “yes.” The truth is, we need all three every single day, and ideally at every single meal. Protein and carbs are more than a food group, they are actually macronutrients. Protein makes up a part of every cell in your body. It is a major part of the skin, muscles, organs, and glands. We need protein in our diets to help repair body cells, and make new ones. The primary function of carbohydrates in our diets is to provide energy for the body, especially the brain and the nervous system. While vegetables themselves aren’t a macronutrient, they do contain a little of each, (i.e. roughly 3 grams of protein and 5 grams of carbs per half cup).
At Notre Dame, the number one reason students seek nutritional counseling is for weight loss. On occasion I’ll encounter a client who is reluctant to engage in increased activity/exercise out of fear of stimulating their appetite. They are worried if they exercise longer or harder, their appetites will be increased, therefore making weight loss even harder. So, is there truth in that? How much does exercise impact our appetites, and ultimately our weight loss goals?
We are at the peak of Alaskan Fresh Salmon Season that runs from May into September, so now is the time to plan a meal centered on Alaskan salmon.
Giuseppe Macerata, CEC, has been appointed Executive Chef for University Catering and the Center for Culinary Excellence.
Campus Dining to assume management of the Holy Cross College dining program.
Matt Seitz, Sous Chef at North Dining Hall, recently received the prestigious Noble Masi Award for Culinary Excellence during the 23rd Annual Chef Culinary Conference at the University of Massachusetts, Amherst.