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Nancy Berkoff, RD, EdD, CCE

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Nancy Berkoff, RD, EdD, CCE

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Bread at Daybreak

Breakfast breads—pancakes, waffles, pain perdu, French toast, muffins, etc.—win the morning popularity award. Vegetarians who consume milk, eggs and sugar can enjoy traditional breakfast ...

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Serving Protein Diehards

For customers still putting their faith in a high-protein, low-carb diet, here’s how you can up the protein beyond the ordinary. The truth about weight loss is that there is no one truth, and t...

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Mushroom Madness

Once touted for their perceived medicinal value, mushrooms now provide texture and enhance flavor in meatless menus. Mushrooms have just enough personality to be interesting but, often, not enough to...

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Drinkable Meals

Are your customers steadfast grab-and-goers at mealtime? If so, consider drinkable meals to suit their busy lifestyles. Many of your customers are likely to be morning grab-and-goers. This means they...

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Changing Your Oil

Oil is an essential part of cooking. But there may be a way around the negatives some oils bring to the cooking table. Fat is not all bad—we just tend to get too much of it. The body uses fat t...

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Vegetable Proteins

Looking for enough protein in a vegetarian lifestyle can be a challenge. While it's easy to get the required nutrients when eating animal proteins, vegetable proteins are harder to understand. How...

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Meet the Salad Challenge

Salads are often thought of as the default healthy choice. However, some salads can be high in carbohydrates and saturated fats when drenched with high-calorie dressings. Whether it's served from ...

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Feeding in the Raw

Raw food—vegan by definition—takes the no-meat menu to new heights. Are you prepared to make the climb? The idea of eating foods in their natural state can be traced to the Natural Hygeni...

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Seafood’s Low-Carb Fit

If low-carb still rates high among your customers’ dining preferences, you might take another look at seafood. Low-carb menu requests are retaining some staying power, despite how the frenzy ha...

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This for Fat

The quest for an effective fat substitute continues. Meanwhile, what can you do? Fat substitutes have gotten much attention in the food technology community in recent years. Their goal? All the potat...

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The Holiday Crunch

From celery stuffed with nut butter or soy cream to mini-mushroom quiche, appetizers are on the vegetarian menu. Everyone likes savory, spicy appetizers. Add some cold sparkling grape juice or hot ci...

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Schools Re-Tool

School meals aren’t what they used to be. Despite student lament, that’s a good thing. Students in every grade may soon be longing for the “good old days.” For example, Kelly ...

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