Sweet Potato Black Bean Tacos

serves 6 2 large sweet potatoes, diced 4 tbsp olive oil 1 tsp paprika 1 tsp cumin Salt + pepper to taste 1 cup red onion, diced 1 14.5 oz can black beans, drained and rinsed 1 cup frozen yellow corn, thawed and drained Corn or flour tortillas Sliced avocado, salsa, romaine lettuce for serving... Continue Reading →

Easy Steps to Transition to a More Plant-Based Diet

By Briana Ward, Dietetic Intern, Department of Family, Population, & Preventive Medicine, Stony Brook Medicine Plant-based foods are becoming more and more popular these days, and for good reason. Plant-based foods are mostly derived from plants, such as vegetables, fruits, nuts, seeds, legumes, and grains. Diets containing these foods tend to be higher in fiber,... Continue Reading →

September is Spotlight on Malnutrition Month

Malnutrition is defined as inadequate nutrition (over or undernutrition) and it is prevalent in our communities. As nutrition professionals, it is our responsibility to identify when patients/clients are malnourished or at risk for malnutrition. Proper nutrition can reduce length of stay in the hospital setting, improve quality of life, and reduce the risk for nutrition... Continue Reading →

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