Due to its healthy environment and nutritious food options available for students, employees and guests, NC State University Dining was placed among the top 15 dining programs in the US by FoodService Director Magazine.
“FoodService Directoris an industry magazine that covers the food service industry and is geared toward senior level dining executives,” Jennifer Gilmore, director of marketing communications, said. “So when we were named to the ‘Top 15 Healthiest Non-Commercial Foodservice Operators in the Country,’ we were thrilled.”
“This is not the first time we have been recognized nationally. The announcement of our selection was made in the June 15 issue of the magazine and was really exciting.” Gilmore said.
Over the years, the attitude toward University Dining has been changing as students’ demand in nutrition education is growing.
“We’ve made great strides in these the last five years in particular,” Randy Lait, director of dining services, said. “The decision to do so came from increased student demand for healthy food choices and the feedback that we received in our annual customer satisfaction surveys, focus groups and guest comments.”
The University contribution to the healthy nutrition hasn’t gone unnoticed.
In the June 23, 2014 issue, FoodService Director Magazine placed University Dining at NC State in the top 15 dining programs among the US.
“To be named to the Top 15 list, we had to submit a document describing all of the things we do here at NC State that promote healthy and informed eating among students,” Gilmore said.
The document contains a list of new programs and activities that are intended to promote healthy food and lifestyle habits.
“We also received the rank due to our varied and ever changing nutrition initiatives that try to reach as many students as possible,” Lisa Eberhart, a dietitian at NC State, said.
University Dining offers Get Well Kits, designed specifically to meet the needs of students who are too sick to go get a meal in one of the dining halls.
Taste the Difference is also a program sponsored by NC State and is an event that includes food sample stations with the opportunity for students to try healthy menu items and provide feedback about them.
“Today’s consumer wants the foods they love to be good for them too, and they want to know what is in the food they eat.” Lait said.
The University’s One Change program, promoted through social media, encourages students to make healthy changes such as exercising more, relaxing, eating well and learning how to create a food log.
“We have a great team of chefs working to prepare delicious and healthy food,” Lait said. “Our nutrition department has expanded our education efforts about the food to share ingredient, nutrition and allergen information in the foods we serve on our web site, at the point of purchase, on iPads and more.”
Cooking classes will soon be available for students in the residence halls to teach them how to prepare their own healthy recipes.
“There has been good work between our chefs and dietitians to make our existing menu items healthier through ingredient changes and alternative cooking techniques, without labeling the food as ‘lite’ or ‘low cal’ which can be associated with less desirable taste,” Lait said.
Ahmed Khaleel, a freshman in engineering, said that it is very easy to check for nutrition facts and if a particular food suits a student’s needs with allergies or intolerances in the dining halls on campus.
The approval of University Dining, however, isn’t universal.
“There are healthy options in food but there aren’t many in University Dining,” said Zhiyong Guo, a freshman in engineering. “Typical foods that are available in university aren’t especially healthy.”
