Monday, March 18, 2019
BJC | Each March, the Academy of Nutrition and Dietetics celebrates National Nutrition Month® by focusing attention on the importance of making informed food choices and developing sound eating and physical activity habits. Morrison Healthcare, BJC’s food service provider, is celebrating the month by helping you “Find Your Flavor.”
The difference between taste and flavor
When someone asks if you like a food or drink, you probably answer with certainty. But what if our “likes” and “dislikes” aren’t really that straightforward?
The taste of food is relatively direct. Our taste buds sense bitterness, saltiness, sourness, sweetness and umami, or savory. Flavor, on the other hand, involves the entire experience of eating a food and is the basis of our likes and dislikes.
Everything about a food, from the smell to the packaging, and even the place or time we’re eating, can influence how we perceive flavor. We can even be swayed by how a food is described before we try it. Simply adding the label “very sweet” to a drink increases how sweet we believe it is, without any change to the drink itself. Add our individual genetics into the mix and it’s easy to see how flavor is about much more than just taste.
Give ‘healthy’ a chance
One unfortunate example of taste versus flavor is the myth that healthy food “tastes” bad. If you believe this stereotype, consider giving some healthy items another try with a clean slate. For a fun spin, try some foods through a blind taste test. You might be surprised by the results.
With so many factors influencing flavor, it’s worth giving foods a few tries before putting them on your dislike list. Vary the preparation, and even the time or location, and be open to the possibility of a new flavor.
Part of mindful eating is awareness of many of the factors that can impact how we perceive flavor. When you eat, reduce distraction and dedicate your focus to eating.
This month’s Superfood is Whole Grains
Also in honor of National Nutrition Month, Morrison is featuring whole grains from around the world in BJC’s cafes (and on recipe cards you can take home). Packed with protein, fiber and other health-boosting nutrients — whole grains offer the benefits of the entire grain kernel. Here’s more about whole grains:
What — Whole grains are cereal grains that are unrefined and contain the germ, endosperm and bran. Examples include wheat, oats, barley, brown rice, farro, freekeh, spelt, emmer, kamut, rye, millet, quinoa, amaranth, buckwheat, black rice, red rice, wild rice, bulgur and corn. You can also find whole-grain flours, couscous, pastas and bread.
Why — With the entire grain kernel intact, whole grains contain more fiber, protein and other key nutrients than their refined counterparts. Eating whole grains has been associated with a lower risk of chronic diseases, such as diabetes and heart disease, and better weight maintenance.
How — Cook grains like rice. Bring dry grains to a boil with water or broth and simmer, covered, until liquid is absorbed. Or cook like pasta with a larger amount of liquid and strain after cooking.
Visit your local BJC cafe to try recipes that include this month’s superfood — or try the following recipes at home.
Pistachio Almond Cranberry Farro Salad
Chef tip: Soak the farro overnight if you aren’t using quick-cook farro.
Calories: 240 • Total fat: 7g • Saturated fat: 0.5g • Total carbs: 38g • Protein: 7g • Dietary fiber: 4g • Sodium: 30mg
Quinoa Stuffed Tomatoes
Calories: 240 • Total fat: 5g • Saturated fat: 0.5g • Total carbs: 43g • Protein: 8g • Dietary fiber: 8g • Sodium: 40mg
Whole Grain Penne with Eggplant and Tomatoes
Calories: 360 • Total fat: 9g • Saturated fat: 2.5g • Total carbs: 56g • Protein: 15g • Dietary fiber: 6g • Sodium: 360mg
Number of views (1409)/Comments (1)
3/18/2019 11:58 AM
Thank you for posting this article.