Jen Verola
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Jen graduated from Muhlenberg College in May of 2013 with a BA in Psychology and minor in Public Health. Her passions are nutrition and fitness, and she is working towards becoming a Registered Dietitian. She enjoys walking the streets of NYC, dreaming up delicious vegetarian recipes, cooking, and practicing Zumba, Yoga and Pilates.

Mushrooms substituted for meat? This new weight management trick is proven to help cut calories!

A recent study suggests using mushrooms in place of meat will help reduce one day’s calorie count by 123 calories.

World’s Largest Organization of Food Professionals Leads Event To Empower Nation and Improve Health

The Academy of Nutrition and Dietetics held its annual Food & Nutrition Conference & Expo, offering the most up to date nutritional information and trends.

Small-Scale Kenyan Farmers Have Potential to Thrive Despite Climate Change

While a changing climate threatens crop production in Kenya, Kenyan small-scale farmers show potential to thrive.

Food Tank Book of the Week: Salt, Sugar, Fat: How the Food Giants Hooked Us by Michael Moss

Michael Moss reveals the truth behind the processed food industry in his book, Salt, Sugar, Fat: How the Food Giants Hooked Us.

How Can the United States Save $11 Trillion? Eat More Fruits and Vegetables

A recent report from the Union of Concerned Scientists advises that consuming more fruits and vegetables will reduce health care costs and save lives.

Massachusetts High School Students Reform Cafeteria Lunch Program

Students involved in caring for a school garden are not only providing healthier lunch options to their classmates, but also conserving energy.

Food Tank Book of the Week: Tomatoland by Barry Estabrook

Tomatoland by Barry Estabrook exposes the harsh reality of the tomato industry, but also provides hope for change in a damaged food system.

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