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Sanna Delmonico, MS, RDS, CHES

Sanna Delmonico, MS, RDS, CHES

"Sanna Delmonico, MS, RDN, CHE, is an associate professor at the Culinary Institute of America where she teaches food safety and nutrition. She previously led programming for the CIA Healthy Kids Collaborative and the CIA-Harvard Healthy Kitchens, Healthy Lives Continuing Medical Education Conference. Prior to joining the CIA, she was an instructor at Santa Rosa Junior College where she co-coordinated the dietetic technician program. Sanna develops delicious, seasonal recipes and writes about food and nutrition for publications, including IDEA Fitness Journal. She lives in Napa, California, and is a home winemaker."

Article Archive

Is Millet as Nutritious as Quinoa?

July 21, 2016

Question: Is millet as nutritious a grain as quinoa? Can I cook it the same way? Answer: Millet is an “ancient grain” that is increasing in popularity owing to its nutty flavor, chewy texture and good nutrition. While quinoa is very familiar to Americans and seen everywhere from trendy bowls in fast-casual restaurants, to pancakes made by home cooks, millet is just being discovered. Actually, most of us do know millet, at least by sight. It is the small, round, yellow grain found in your backyard bird seed.

Ask the RD: Is Raw Milk Nutritious and Safe?

June 21, 2016

Question: What’s your take on raw milk? Is it more nutritious than pasteurized milk? Is it safe?
Answer: In choosing to emphasize whole foods and unprocessed foods (both worthwhile endeavors), some people have embraced the idea that raw, unpasteurized milk is preferable to pasteurized milk. However, you have asked the most important question: Is raw milk safe? In the case of milk, safety should be your biggest consideration.

Ask the RD

February 18, 2016

Question: I understand that too much processed meat isn’t healthy, but how much can I tell my clients they can safely eat?

Answer: It has been known for some time, and was confirmed in a report from the World Health Organization last October (Bouvard et al. 2015), that processed meats increase the risk of colorectal cancer more than unprocessed meats. Processed meats are also known to increase risk of heart disease and diabetes.

How Much Processed Meat Can We Safely Eat?

January 19, 2016

Question: I understand that too much processed meat isn’t healthy, but how much can I tell my clients they can safely eat?

Answer: It has been known for some time, and was confirmed in a report from the World Health Organization last October (Bouvard et al. 2015), that processed meats increase the risk of colorectal cancer more than unprocessed meats. Processed meats are also known to increase risk of heart disease and diabetes.