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Sanna Delmonico

"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

Ask the RD

March 16, 2016

Question: I know what sugar is, and what alcohol is, but what are “sugar alcohols”?

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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.

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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.

Read More