Written by UConn Dietetics Student Amy Corcoran Fermented foods and drinks have been around for thousands of years, and they’re making a comeback! Fermentation is a process where microorganisms (think yeast, bacteria, and mold) break down the sugars in food to release acids, gases, nutrients, and alcohols. It’s how milk turns to tangy yogurt, cabbage […]
meal plan
Snacking: Pair with Care!
Written by UConn dietetics student Kate Daley We all love snacks. Snacks are what bridge the gap between our three meals: breakfast, lunch, and dinner! Some people snack more than others, but one thing is for sure, snacks are an important part of any diet that allow us to satisfy our hunger throughout the day! […]