Savor Health

Walking into a grocery store, even with a specific shopping list, can be overwhelming — even for the most savvy shopper.  “How do I tell that this avocado is good?; how do I choose a good watermelon?; which of these breads are best to buy?” are just some of the hundreds of thoughts that could turn this commonplace chore into confusion overload.

I’m here to address these questions and general food shopping confusion and to help you choose the most healthful foods.

Why even bother preparing my own food versus eat out you may be thinking? Here are my top five reasons why doing your own shopping and cooking is more healthful:


Pocket more $

If you are eating out for 3 meals per day with an average of $8 per meal, this will amount to $48 per day and $336 per week! This could buy you the most expensive, organic foods in the grocery store with money still left over!


Save on your calorie budget

When many food service establishments prepare foods, their primary goal is taste and to get you to come back. Thus, they may load up on salt, sugar and oils. Make the same dish at home and likely you will be saving hundreds of calories without even trying! In addition, you may be more tempted to supersize your order or add on fries if you are out versus eating at home.


Know the quality of food you are getting and thus improve your health

When eating out, you don’t know where the food came from or the quality of the food. Is it organic, is it non-GMO, etc.? You have the control when you are doing the shopping.


Teaches and supports good life skills

Cooking teaches more than just that. It teaches skills including planning ahead and following precise directions. It is a great opportunity for people to get creative and use a part of their minds that they may not use in everyday life. Get everyone in the family to participate and submit and/or cook a recipe!


Creates more quality family time

Sitting around a dinner table is a great time to talk about everyday things that may not come up in the hustle bustle of rushing around and eating on the go.


General Guidelines Aisle by Aisle

Before you go

  • Do not go hungry
  • Bring a list
  • Shop the perimeter; this is where the freshest foods are
  • Look for ingredient lists that are simple and easy to understand
  • Make sure you are stocked with flavorful herbs and spices, low sodium broths, frozen fruits and vegetables for when/if you run out of fresh


Produce checklist

  • Look for skew numbers that start with 9. This means that it is organic. If it starts with 3 or 4 soak in water with 1 part vinegar, 1 part water to remove pesticide residue
  • Where does the food come from? Is it grown in the US?  Remember, the farther a food travels, the more time for nutrient content to decline. Locally grown and in season is always best!
  • Get a variety of colors. Each color has a different health benefit!
  • Purchasing pointers:
    1. Avocados/pears are ripe when they “give” a little when you squeeze them. If they are not ripe, bring it home and let it sit on the counter until it is.
    2. You can tell a watermelon is ripe if you bang on it and it sounds hollow like a drum.
    3. You can tell cantaloupe is ripe if it has a slightly sweet smell.
    4. Make sure your produce is free of mold, is dry and not wrinkled.
    5. If your produce starts to go bad, like apples, cut off the blemishes and bake it!


Dairy/dairy alternatives checklist

  • Read the ingredients;  when possible, minimize added sugars or ingredients you may not understand.
  • Look for hormone/antibiotic free dairy (organic is automatically these things).
  • Look for low fat as opposed to non-fat and full fat. You will increase your satiety and absorb more of the calcium, vitamin A and D this way.
  • Look out for added sugars. Dairy will always contain some natural sugar because lactose is considered a sugar. 1 cup of milk has about 12 grams of sugar naturally. Try not to much exceed this limit.


Meat/poultry/eggs checklist

  • Look for hormone/antibiotic free (organic is automatically these things).
  • Grass-fed beef; this contains more anti-inflammatory fats compared with conventional, corn fed.
  • Free range, pasture raised.
  • Purchasing pointers:
    1. These can often be more expensive: use as a side dish rather than the main part of your plate.
    2. Look for frozen; this is often more affordable.


Seafood checklist

  • Where does the fish come from? Choose local fish if possible. Fish from other countries may be more contaminated.
  • If using canned fish, try to find those that are BPA free or in a pouch as an alternative.
  • Minimize consumption of fish high in mercury.
  • Use a website such as to choose fish choices low in mercury and high in anti-inflammatory omega-3 fat.
    1. Includes wild salmon (usually cheaper if frozen), trout, haddock and mussels.
    2. Wild salmon, tuna, and mackerel are some of the highest in omega-3 fat.


Grains/breads checklist

  • Avoid refined or enriched grains in the ingredient list.
  • Avoid sugar/high fructose corn syrup in the ingredient list.
  • Look for simple, understandable ingredients.
  • Look at fiber content per serving: you want it to be at least 3 grams or more per serving.
  • Try other kinds of grains: amaranth, teff, quinoa, buckwheat, millet, sprouted/Ezekiel bread.
    1. Trying other grains can offer variety in texture, flavor, and beneficial nutrients.
    2. Some breads, like Ezekiel, offer more bioavailable nutrients and have nutrient-rich ingredient list.


Beverage checklist

  • Are there artificial colors or flavors?
  • Is it possible to avoid plastic containers for this product?
  • How much added sugars are in the product? (Other names for sugar include malt, cane syrup, molasses, etc.)
  • Choose herbal teas.  You can add ice and add 1 tsp of honey or mint leaves for a delicious iced tea.
  • Choose seltzer as a calorie free thirst quencher.
  • Flavor water with fresh or frozen fruit.


Condiments/sauces checklist

  • Look for simple ingredients. You want to understand what foods you are eating!
  • Use products like hummus, salsa, guacamole, tomato sauce, nut butters, herbs/spices and olive/coconut oil.
  • Avoid added salt, sugar.
  • Make your own ketchup, salad dressing.
    1. Mix lemon juice, olive oil, basil and oregano for a tasty/light dressing.
    2. Mix tomato paste, apple cider vinegar, honey, garlic powder and  onion powder.


What does it mean? Deciphering the labels

  • All natural: does not contain preservatives, colors, additives. Not an indicator of antibiotics or hormones.
  • Free range: animals have access to outdoors but do not necessarily go outdoors.
  • Organic: no pesticides, antibiotics or hormones. Made with 95% organic ingredients unless 100% is specified.
  • Multigrain/whole grain: made in part with whole grains but product can still contain white flours. Read ingredient lists!
  • No sugar added/sugar free: does not mean calorie or carbohydrate free. May contain artificial sweeteners, many of which result in stomach upset.
  • Reduced sodium: 25% less than original product but product itself may still be high in sodium; 120-140 mg or less is considered low; 480mg or more is considered high
  • Low fat: 3 grams or less per serving.
  • Trans fat free: <0.5 g trans fat per serving; make sure there are no hydrogenated oils in the ingredient list.

By using this Grocery GPS to navigate the grocery store, you will be able to choose healthy, minimally processed foods.  These foods will not only help you to improve your overall health, but can also help you to reduce inflammation and maximize your nutrition.  After all, “we are what we eat” so the better we treat our bodies, the better our bodies will take care of us.



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Susan started Savor Health after losing a close friend to a brain tumor and, through that experience, becoming aware of the significant unmet nutritional needs of people with cancer.  Struck by the fact that her friend was told “nutrition doesn’t matter” and “eat whatever you want,” Susan read the evidence-based literature on the subject, interviewed oncologists, oncology nurses and oncology dietitians, as well as patients and caregivers, and found that, in fact, nutrition does matter in oncology. Armed with solid scientific evidence supporting the clinical and quality of life benefits of proper nutrition, Susan left Wall Street and created Savor Health, an AI-based provider of personalized and clinically appropriate nutrition solutions for cancer patients, their caregivers and health enterprises. Susan brings to Savor Health over 25 years of industry experience in healthcare and business as well as expertise in strategy, finance and management.

Susan is an outspoken and tireless advocate for cancer patients receiving proper nutrition and nutrition support before, during and after treatment. She strongly believes that the U. S. healthcare system requires new innovation to transform it into a more holistic and integrated system of care whereby multiple disciplines coordinate care together for the benefit of the whole patient. As part of this, her goal is for nutrition to be an integral component of such an integrated cancer care delivery system.  Susan’s commitment to the field of oncology extends beyond Savor Health to volunteer work at Memorial Sloan Kettering Cancer Center in pediatrics and as a runner for Fred’s Team to raise money for research at Memorial Sloan Kettering. Susan participated in the Cancer Moonshot in June of 2016 where she was a breakout session group “igniter” tasked with starting and leading discussion. Susan’s first book, the Meals to Heal Cancer Cookbook, was published in March 2016.

In addition to her role as CEO of Savor Health, Susan speaks nationally about the importance of ensuring proper nutrition in the cancer patient and on topics including leadership and startups. She has been a speaker at the Harvard Medical School’s Career Advancement and Leadership Skills for Women in Healthcare, ESMO World Congress on GI Cancer, BioPharm America, AARP Live @50+, Lake Nona Impact Forum, and IIR ePharma Summit.

Prior to starting Savor Health, Susan had a successful career on Wall Street as a healthcare services investment banker working at prestigious firms including Donaldson, Lufkin & Jenrette, Wasserstein Perella and Robertson Stephens. Susan earned a B.A. from Duke University and M.B.A. from the University of Virginia’s Darden Graduate School of Business.

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Marissa Buchan is a registered dietitian, with advanced practice certifications in Oncology Nutrition (CSO) and Clinical Research (CCRP). She received her Bachelor’s degree in Psychology from Duke University, and Master’s of Science degree in Clinical Nutrition from New York University. Marissa worked for 10 years at Memorial Sloan Kettering Cancer Center in both the clinical research and nutrition departments.  In addition to counseling patients before, during, and after cancer therapy, she spearheaded nutrition-research efforts for the bone marrow transplant service. She has co-authored over 20 articles and has a particular interest in the role of nutrition on the intestinal microbiota and its impact on patient outcomes. When Marissa’s not wearing her lab coat, she’s in her apron whipping up healthy and delicious recipes that you can find on her blog, Get Off Your Tush and Cook.

Marissa is Chief Operating Officer of Savor Health where she leads operations working with the technology, clinical, and business development teams and management. Prior to assuming the role of COO in March 2020, Marissa was Vice President, Clinical Research and Operations at Savor Health where she worked closely with Savor Health’s Chief Medical Advisor, Scientific Advisory Board, and Clinical Operations Team to evaluate, design and conduct clinical research.  She also counsels patients on oncology nutrition issues and contributes to the Company website’s clinical content.

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Dr. DeFrance has a unique background including clinical interventional cardiologist, chief medical officer, educator, outcomes researcher and entrepreneur. He has expertise in Lifestyle medicine in which he was board certified in 2020 and is highly interested in the prevention and reversal of chronic disease. Dr. DeFrance also has expertise in appropriate utilization of technology in medicine, healthcare economics, value-based metrics, and educational design and delivery. He worked as Chief Medical Officer for HealthHelp, one of the largest specialty benefit managers in the US, and led large teams of healthcare professionals in writing evidence based appropriate care guidelines and rule sets which improve the quality and safety of medicine for over 20 million people in the US while also creating sustained savings in healthcare. He has also designed clinical decision support systems that are currently in use helping to improve patient care.

In 2018 Dr. DeFrance founded MedMentor Education, a company that provides state of the art CME content using the latest in eLearning science and online delivery platforms. Dr. DeFrance is also the founder and President of Digimedica, a consulting and educational design and delivery company for healthcare professionals, hospitals, and universities. He is passionate about creating systems to optimize knowledge transfer and has won numerous awards for teaching excellence during his career. He is an expert in cardiovascular CT imaging and has taught more than 3,000 physicians how to perform and interpret cardiac CT nationally and internationally and has lectured extensively on this subject.

Dr. DeFrance has a stellar reputation in the medical field and continues work to improve the quality and safety of patient care in the US.

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Alyson is a registered nurse and is certified in oncology nursing (OCN) through the Oncology Nursing Society (ONS). She also has her certification as an ONS Biotherapy and Chemotherapy Provider. Alyson studied nursing at Thomas Jefferson University where she obtained her Bachelor’s of Science in Nursing (BSN). Since starting her nursing career in 2004, Alyson has had a strong dedication and commitment to oncology patients. She has worked inpatient specializing in Bone Marrow and Peripheral Blood Stem Cell Transplantation. Alyson currently works in outpatient oncology at the North Shore-LIJ Monter Cancer Center. Alyson is part of the clinical team at Savor Health where she counsels patients on oncology and oncology nutrition issues and contributes to website and other Savor Health content.

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Chelsey is a Registered Dietitian and Board Certified Specialist in Oncology nutrition (CSO). She completed her Dietetic Internship at Northwell Health, received her BS in Dietetics at the University of Wisconsin-Madison, and her MS in Nutrition at Stony Brook University’s School of Medicine. Chelsey works as an outpatient dietitian at Mount Sinai covering all of the downtown cancer services at Mount Sinai Beth Israel and Philips Ambulatory Care Center. Chelsey works with patients and families before, during and after treatment to optimize their nutrition through dietary counseling and support. Chelsey has experience counseling clients with a variety of diagnoses including breast cancer, lung cancer, prostate cancer, head & neck cancer, and more. Chelsey also enjoys sharing nutrition knowledge with her peers by running a monthly Employee Wellness program that showcases healthy topics, recipes and food demos.

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Michelle is a Registered Dietitian specializing in oncology. She works as a clinical dietitian at an ambulatory cancer center in New York City and is a consultant for Savor Health. She is passionate about educating oncology patients on the importance of nutrition during their fight against cancer and helping them to optimize their nutrition through all phases of treatment. Michelle received her Bachelor of Science degree in dietetics from the University of Wisconsin-Madison and her Master of Science degree in Clinical Nutrition from New York University.

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Denise Sievering is a Registered Dietitian who is board certified in Oncology Nutrition as well as Nutrition Support. A fluent Spanish speaker, Denise joined the Savor Health team to support Spanish speaking cancer patients and to continue to expand the Platform’s nutritional strategies and recommendations in Spanish. Denise holds a Bachelor of Science degree from Rutgers University, and completed her internship at New York Presbyterian Hospital (NYP). Denise started her career as a registered dietitian at NYP-Columbia University Medical Center, primarily covering inpatient Oncology units. Denise also holds a Master of Arts degree in Mental Health Counseling from New York University, and incorporates her advanced training in motivational interviewing and empathic listening in her patient encounters, particularly those whose lives have been forever changed by a cancer diagnosis. A New Jersey native, Denise now resides in sunny San Diego, CA where she works as a part-time outpatient Oncology dietitian at Scripps Health-MD Anderson Cancer Center, and also works as an inpatient dietitian at Kaiser Permanente. In her spare time, Denise can be found at a mom-and-pop taco shop, one of the many local craft breweries, and exploring her new city of San Diego with her husband and her rescue pup, Ripley.

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Karen is a Registered Dietitian, Board Certified Specialist in Oncology Nutrition and registered in New York as a Certified Dietitian Nutritionist. Fluent in Spanish, Karen joined the Savor Health team to support Spanish speaking cancer patients and to continue to expand the Platform’s nutritional strategies and recommendations in Spanish. Karen received her Bachelor of Science degree from Ithaca College and her Master of Science degree from Hunter College. She works as an outpatient oncology dietitian in New York. Karen often works with local community centers to host nutrition programs for cancer survivors and their families, leading classes on how to live healthier lifestyles throughout their continuum of care. The American Institute of Cancer Research selected to showcase one of her many programs at their conference in 2019. Karen has written for and lent commentary to various publications and truly enjoys teaching people how to eat better. She loves to cook and strongly feels that healthy food doesn’t have to taste bad.

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Allie is a Registered Dietitian and a Certified Specialist in Oncology (CSO). She joins Savor in 2023, bringing years of experience from the John Theurer Cancer Center in New Jersey, where she worked with patients with a variety of cancers. Her goal is to help people feel their best, both mentally and physically, when physical health challenges arise. She believes in the power of nutrition ever since the impact it made on her athletic career as a volleyball player during college. Allie graduated with her Bachelor of Science degree from University of Maryland-Baltimore County and has her Master’s degree in Human Nutrition from the University of Wisconsin Stout. She enjoys travelling, enjoying different cuisines, cooking, and hiking and other outdoor activities with her family and dog.

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Julia Penberg is a seasoned healthcare professional with more than 30 years of experience focusing on maximizing operational excellence, leading clinical program development and building strong cross-functional teams. Her previous roles include overseeing the performance of clinical managers and nurse practitioners across multiple markets within United Healthcare-Optum’s Medicare Advantage and dual-eligible special needs populations, payer outreach and program development at Mayo Clinic, ground level specialty hospital development and direct patient care as a family and dermatology nurse practitioner. Julia volunteered as an operating room nurse and nurse practitioner on several mission trips to Romania and was a support group leader for the Kansas City chapter of the International Myeloma Foundation. Her motivation throughout her career has been with wellness promotion, disease risk modification and ensuring the best patient experience across the health continuum. Ms. Penberg received an MBA from the University of Dallas; a MS in Nursing from the University of Kansas and a BS in Nursing from the University of Texas-Austin. She is board certified as a Family Nurse Practitioner.

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Rachel is a Registered Dietitian and Board Certified Specialist in Oncology Nutrition (“CSO”). She joined NYP-Columbia as the outpatient oncology dietitian in 2020 after working at Jamaica Hospital Medical Center for two years. Rachel completed her dietetic internship through Keene State College in 2017. She is pursuing an MS in Integrative Nutrition at Stony Brook University and has a BS in Human Nutrition, Foods and Exercise from Virginia Tech. Rachel provides nutrition counseling to all types of oncology patients and helps them understand the mental and physical benefits of nutrition as an ally in their fight against cancer. In her free time she enjoys slow meals with family and friends, Pilates, and tending to her fire escape garden.

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Allie Werner is a Registered Dietitian at Fresenius Kidney Care where she provides medical nutrition therapy diet counseling to patients on Dialysis. She received her Bachelor’s Degree in nutrition from Indiana University and completed her Master’s Degree and dietetic internship at Loyola University Chicago. In her free time she enjoys spending time with friends and family, checking out the amazing food scene in downtown Chicago, and exercising on her Peloton bike.

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Immersed in the tech world for a decade, I've coded, led teams, and honed my skills in architecture and design. As a tech enthusiast, I've seamlessly woven through full-stack projects, fusing my love for code with the art of leadership.

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Mohit is a full-stack developer with expertise in Python and JavaScript, known for his efficient coding and ability to deliver scalable software solutions. His technical contributions are highlighted on GitHub and Stack Overflow, demonstrating his commitment to the tech community and problem-solving skills. With a solid educational foundation and a diverse project portfolio, Mohit excels at navigating complex challenges and is well-equipped to contribute to dynamic software projects.

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Rayna McCann is a Registered Dietitian and Board Certified Specialist in Oncology Nutrition. She is a Registered Yoga Teacher and yoga4cancer certified. She received her BS in Nutrition at Penn State University and her MS from Stony Brook University. For work, Rayna wears many hats in the world of nutrition and worked for years in clinical settings focusing on oncology nutrition. She is also an Adjunct Professor and passionate about inspiring the future of dietitians. Throughout her career, she has received awards recognizing her dedication to patient safety and her contributions to improving malnutrition awareness. In 2022, Rayna was proud to accept the ‘Dietitian of the Year’ award through the Long Island Academy of Nutrition and Dietetics. Rayna has co-authored abstracts for poster presentations within the American Institute for Cancer Research conference, as well as, the Nutrition and Dietetics Food and Nutrition Conference Expo and subsequent publication. She has enjoyed authoring articles, including an article for The Cure magazine regarding Multiple Myeloma and nutrition. When Rayna is not participating in nutrition related activities, she is dedicated to dog rescue.

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