Celebrating American Heart Month: Three Powerful Ways to Eat Heart Healthy - CulinArt Group

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Celebrating American Heart Month: Three Powerful Ways to Eat Heart Healthy

Stony Brook University News, February 4, 2022

February is American Heart Month, and it’s a great opportunity to focus on adopting a healthier lifestyle to prevent cardiovascular disease. Proper nutrition can play a huge role in building a resilient heart, which is why it is important to make healthy food choices, be active, manage stress and embrace a plant-based diet.

Campus Dietitian Laura Martorano at the new grain bar at West Side dine-in.
CulinArt Dietitian Laura Martorano hosts exciting “Wellness Wednesday” pop-ups at dining locations across campus to promote nutrition and wellness to students, faculty and staff. “At this month’s events, I want to share information about how a heart-healthy diet begins by choosing more fruits, vegetables and foods with whole grains and healthy proteins and eating less foods with added sugar, calories and unhealthy fats,” explains Martorano. Wellness Wednesdays offer an opportunity to sample new foods and meet one-on-one with the dietitian.

Celebrate heart-health month, and bring home a fun and easy way to make a healthy snack made with fresh ingredients. The Emporium at East Side and the Market at West Side convenience stores will be offering DIY Guac-in-a-Box kits to make your own guacamole with pre-portioned ingredients and an easy step-by-step recipe. “Avocados can be part of your heart-healthy diet because they are rich in soluble fiber and healthy fats,” states Martorano.

Top Three Heart Healthy Eating Tips

1. Eat more fiber. Dietary fiber can help lower cholesterol, saturated fats and excess sodium with your body. It can be found in oatmeal, whole-grain cereals such as Cheerios, brown rice, quinoa, legumes, seeds, and multi-grain crackers and breads. A new grain bar has been added to East Side and West Side dine-in as an easy way to incorporate more plant-based proteins into your diet. These new and exciting flavors and textures at the grain bar include two naturally gluten-free grains, whole grains, legumes and lentils.
2. Build a colorful plate. Choose foods high in antioxidants such as fruits, vegetables, nuts and seeds because antioxidants can decrease the inflammation that causes oxidative damage impacting the strength and quality of your cardiovascular system. Building a plate with lots of colorful foods can be a great step toward consuming more antioxidants. You can start by swapping one meal to a simple salad that contains spinach, shredded carrots, tomatoes, dried nuts and fresh fruit such as blueberries or strawberries. East Side and West Side dine-in have a dedicated vegan station called “Rooted” that offers many globally inspired cuisines and center-of-the-plate worthy menu options that are focused on wellness and sustainability.
3. Add heart healthy fats to your diet. Heart-healthy fats also reduce inflammation and are a good protective barrier from the unhealthy foods that contain excess sugar, salt, preservatives and toxins. Foods such as avocados, almonds and walnuts are fresh and healthy choices that are rich in antioxidants to protect against inflammation, which can directly contribute to heart disease and risks for a heart attack or stroke. Mediterranean diets have become popular because they provide ample heart-healthy fats found in fish, hummus, legumes and olive oils.

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  • February 7, 2022
Corporate News


What our clients are saying

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“I can’t thank your entire team enough for the outstanding service, food, displays, everything!  You are a master at detail, and because of that Adam and I were able to focus on the parents.  I know what a sacrifice pulling off a weekend like this means, we are so appreciative and grateful to you all for your talent and generosity.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

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