Nutrition under the microscope

ALEXANDRA BODE | STAFF REPORTER

The Atherton Union Marketplace will feature more nutritional information than in previous years.

In 2012 the American College Health Association conducted a survey revealing a high number of students wanted more nutritional information about the food served on campus.

Butler has already taken steps in its dining facilities to make nutritional information easily accessible, said Sally Click, dean of student services.

One change made for this school year is the “Healthy for Life” board.

The board, located near the rotating dish rack, lists a majority of the menu items along with the item’s nutritional value.

Items that are made in-house, such as the potato bowls, are not listed.

Each item has a card above it, listing its nutritional information along with labels such as “low fat,” “eat well,” “dairy free,” “gluten free,” or “vegetarian” where applicable.

Michelle Bryant-Jones, dining services director, said dining halls are beginning to use a “calorie counter,” which lets students know that a serving of that item is below 300 calories.

Jessica Allen, a freshman who eats in Atherton, uses the cards frequently because she is gluten-intolerant. Atherton is making more gluten-free options available to students.

When students are getting food, they are encouraged to tell the staff working there if they have any allergies that would require them to use a separate pan. The staff will be happy to accommodate those allergies, Bryant-Jones said.

Students can also access nutritional information by downloading the Campus Dish app to their smartphones.

This app provides students with a menu for the day, both lunch and dinner, with the opportunity to click on each item and see the nutritional facts right on their phones.

In the kitchen, butter is rarely used, with the exception of the bakery.

Fried food is noted in the title of the entree, otherwise students can assume the food was baked instead.

“We’re trying to combat the freshman 15,” Bryant-Jones said.

The dining staff is also working to give the students what they want, she added.

The staff encourages students to fill out comment cards if they have feedback.

“We pay attention [to feedback] and try to react to it,” Bryant-Jones said.

Authors

Related posts

*

Top