Bay Area LIFE: Hot new food trends for 2017
From organic juices to chicken noodle soup and more, you'll want to check out this year's hot food trends.
-Core Hydration water is purified using a seven stage process and then balanced with electrolytes and minerals that complement the levels that naturally occur in the human body.
-Core Organic has 5 calories and less than 1gm of sugar per serving.
Annie's Organic Chicken Noodle Soup
-Annie's Organic Chicken Noodle Soup is packed with egg noodles, organic chicken, and yummy veggies.
-No artificial flavors, synthetic colors, preservatives, added MSG or yeast extract.
-Organic Girl Juices are 100% organic and non GMO.
-Cold pressed green juice that's never heated and bottled cold, keeping all of the best features of juice intact.
-100 percent real milk that is naturally easy to digest.
-Ordinary cows' milk contain a mix of both A1 and A2 proteins. A2 Milk comes from cows selected to naturally produce only A2 protein and no A1.
Heavenly Organics Chocolate Honey Patties
-Mint Chocolate Honey Patties is made with 3 ingredients; 100% cocoa, 100% organic raw white honey and natural peppermint oil. Only 50 calories per Pattie.
-Dark chocolate and raw honey offer minerals and immunity-boosting antioxidants.
Click here to learn more about these products on Katie's blog.
About Katie:
Katie Ferraro is a native San Diegan and a Registered Dietitian with a Masters in Public Health. She is a Certified Diabetes Educator, and a recognized specialist in web-based nutrition curriculum development. Katie completed her Bachelor of Science and RD internship at Texas Christian University in Ft. Worth, TX, and she received her MPH from the University of California, Berkeley with emphases in International Health and Public Health Nutrition.
In addition to nutrition consulting, Katie is an Assistant Clinical Professor of Nutrition at the University of California, San Francisco and the University of San Diego, an adjunct faculty member at the University of California, San Diego Extension, San Diego Mesa College, and Santa Rosa Junior College, as well as a Nutrition Lecturer at San Diego State University. She previously taught at the University of California, Berkeley in the Department of Nutritional Sciences and Toxicology. Katie is the author of "Diet Therapy in Advanced Practice Nursing" (McGraw Hill, 2013), and she has worked extensively with multinational publishing companies on the development of web-based and textbook nutrition education publications.
Katie is a recipient of the Academy of Nutrition and Dietetics' Recognized Young Dietitian of the Year Award for California. She is the President of the California Dietetic Association: San Diego District, and a Past-President of the Bay Area District. Katie is an active member of the Society for Nutrition Education and Behavior, the Association of Correctional Food Service Affiliates, and the Academy of Nutrition and Dietetics. Katie serves as an analyst for a number of the Academy's Evidence Analysis Library projects, and she is a member of the Nutrition Entrepreneurs, Dietitians in Business and Communications, Consultant Dietitians in Health Care Facilities, and the Food and Culinary Professionals dietetic practice groups.
Before beginning her career as a nutrition consultant, Katie owned an outpatient nutrition counseling business in San Francisco, worked as a clinical inpatient dietitian, and conducted nutrition and public health research at the University of California, Berkeley. She served as a Reproductive Health Specialist with the United States Peace Corps in Nepal for two and a half years, speaks fluent Nepalese, decent Spanish, and loves trying foods from all cultures.
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