Sustainability Efforts

 

OUR “BUY LOCAL” INITIATIVES:

We purchase fresh produce, processed foods and canned products from the Good Natured Family Farms Alliance. The Alliance is made up of Good Agricultural Practices (GAP) certified suppliers.

The KU Dining Rooftop Garden, located at the Kansas Union, grows many of the herbs and seasonings for all of our campus locations.

Besides fresh produce, KU Dining also purchases many items produced right here in the Midwest:

Kansas

• Good Natured Family Farms
• Freschetta pizza crusts
• Wheatfield’s breads
• Labella Pasta
• Formosa Bakery

Nebraska

• Jisa Cheese

Iowa

• Hiland Dairy milks,cheese and ice creams
• Blue Bunny ice cream

Missouri

• Boyles meats
• Roasterie® coffees

SOME OF OUR ENVIRONMENTAL, SOCIAL

• WE use tray-free service in residential dining centers, which significantly reduces post-consumer waste and water/energy usage.
• WE recycle 145 tons of cardboard, seven tons of steel and six tons of plastics annually.
• WE train our team with “Thinkin’ Green” initiatives. utilize a reusable KU Cup program across campus for hot and cold beverages.
• WE participate in KU Sustainability Day and Earth Day events.
• WE continually research energy-saving, earth-friendly products and equipment as key components in renovation projects.
• WE donate approximately 300 pounds of food waste each week to local farmers and KU student gardens.
• WE have a compost program that diverts over 500 tons of compostable materials from the landfill annually.
• WE donate over 2 tons of coffee grounds to student farm.

Fiber Nutrition

 

A NECESSARY DIET CHOICE:

Fiber, the consumed bulky roughage indigestable plant food in a normal diet, has many health benefits. The best sources are whole grains, fruits, legumes and vegetables.

Americans consume 14-15 grams per day compared to the recommended guidelines:

• 25 grams for women
• 38 grams for men

Good Source

10% daily fiber RDA value : 2.5 – 4.99 grams per serving

Excellent Source

20% daily fiber RDA value : 5 grams per serving

Insoluble

Health benefits include:

• GI health, immune function
• Constipation relief
• Lower colon cancer risk
• Weight regulation

Wheat bran, bran cereals, corn bran, whole wheat, fruits, vegetables

Soluble

Health benefits include:

• Lower diabetes risk
• Lower coronary heart disease risk

Apples, barley, legumes, oat bran, pears, psylium

KU Dining provides many fiber options. Enjoy in any of our dining facilities!

Sources:

www.wheatfoods.org | www.kelloggsnutrition.com
International Food Information Council: www.IFIC.org

National Nutrition Month : March 2016

Throughout the month of March, KU Dining will be promoting National Nutrition Month and how to 'Savor the Flavor of Eating Right' at various KU Dining locations on campus. Please join us for fun activities and Nutrition & Wellness tips!

• March 2nd : Mrs. E's (Lewis Hall), 5:00pm - 7:30pm
• March 4th : The Award Winning Market (Kansas Union) , 10:30am - 1:00pm
• March 8th : Mortar & Pestle (School of Pharmacy), 10:30am - 1:00pm
• March 10th : The Underground (Wescoe), 10:30am - 1:00pm
• March 22nd : North College Cafe (GSP), 5:00pm - 7:00pm
• March 24th : Oliver Dining Hall 5:00pm - 7:00pm

Public Service Announcements about Eating Right

• Drink Right Water vs Sugary Beverages
• Why Choose Whole Grains
• The Benefits of Anitoxidants
• Say No To Dangerous Fad Diets
• Osteoporosis and Nutrition
• Fill Half your Plate with Fruits and Vegetables
• Eating Right Helps Reduce Your Risk of Cancer
• Eating Right Helps Prevent Disease
• Eat What You Enjoy But Watch Your Portions
• Eat Right to Boost Immunity

Plus, join us on March 28th at 4-6p.m. for "Eating for Disease Prevention,"  on the first floor of the Watkins Health Center for a  Nutrition / Hands on Cooking Class 4pm - 6pm. RSVP Kelsey Fortin : kelseyf123@ku.edu , 864-9573.
www.eatright.org | kudining.com/netnutrition

Breakfast Facts

 

BREAKFAST CALORIES :

For the average person consuming 400-450 calories is a workable amount to start the day. Eating within 1-2 hours after heavy morning exercise prevents low blood sugar and muscle energy depletion. Eating breakfast jump starts your metabolism; fasting may cause your resting metabolic rate to decrease.

Proteins :

Proteins keep you alert. Eat a high protein food first. Studies suggest consuming 25-30% of your protein (25-30 grams) at breakfast to maintain body protein requirements.

Carbs :

Carbohydrates provide your brain with energy. Athletes need to eat complex carbohydrate foods (whole grain breads & pastas, brown rice) prior to and after exercise. Recommendation is consuming 55-60% of total daily calories needs from carbohydrates.

Fats :

Some fat in the diet is important as needed for some of basic body functions and energy. Recommendation is 25-30% of total calories per day from fat. Aim for 1/4 of fat to be Omega-3 essential fatty acid foods (fish, walnuts, canola oil, soy) plus include monounsaturated fatty acids (olive oil, avocado)

Fluids :

Consume 8 glasses of water, juice, milk (or substitutes) or decaffeinated drinks daily. Aim for water or fluids packed with nutrition; limit caffeine and added sugar to 10% of daily calories.
KU Dining provides many better-for-you breakfast food choices all morning long. Enjoy in any of our dining facilities!

Smart Snacking Tips

Snacking is an important element in the “grazing” process-eating more than 3 typical meals per day.

It seems many of us have gone to consuming 4+ smaller meals or snacks throughout our day. If choosing more nutrient-dense snacks packed with vitamins, minerals, fiber and “good” carbohydrates, this is not a bad dietary lifestyle.

Keep in mind…

• Snacks should be no more that 100-300 calories
• Snack foods should have small amounts of protein, fat, and carbohydrates
• For quicker energy when exercising, eat 100-300 calorie carbohydrate foods
• Some foods are digested more slowly, keeping blood sugar levels more even during a normal day, especially protein and fat foods
• Eat less salty snacks or sugar-laden candy/cakes/cookies and trans-fatty acid foods, those stating “hydrogenated” fats/oils on the labels
• Normal snacking times – mid-morning, mid-afternoon, or mid-evening
• Try not to go more than 12-14 hr. between dinner and breakfast to prevent the blood sugar levels from dropping too low

Some healthier snacks choices:

• 1 ½ oz. lean ham or turkey (85 calories) on 1 slice whole-grain bread (60 calories)
• ½ egg (50 calories)
• 1 c. non-fat plain yogurt (100 calories)
• ½ c. frozen yogurt (100 calories)
• 1 tbsp. peanut butter (100 calories)
• 8-10 almonds (50 calories)
• 1 string cheese made w/ 2% or lower in fat milk (100 calories)
• 1 ½ c. air-popped popcorn w/ no oil or margarine or butter (50 calories)
• 1 apple or orange or medium banana (100 calories)

Follow these tips and snacking can indeed prove beneficial!

Sugar Facts

 

POINT TO PONDER:

If consuming about 2,000 calories/day, average sugar intake would equate to 20 teaspoons.

Recommendations for added sugar consumption are:

• Women - no more than100 calories (6 tsp.) daily
• Men - no more than 150 calories (9 tsp.) daily
• Sugar is a natural component in many foods & recipes as an added ingredient improving the overall food product or recipe flavor, texture, and palatability.
• Sugar is a derivative from sugar cane or sugar beets.
• Sugar adds calories though not necessarily vitamins or minerals compared to other carbohydrates
• Sugar is categorized as a “simple” carbohydrate- it is broken down into glucose faster and absorbed into the body quickly.

HELP TO MODIFY YOUR SUGAR INTAKE BY …

• reducing sweetened beverages except those that are rich in calcium & vitamins
• reducing those extra condiments, toppings, and candies that quickly increase sugar and calories
• researching websites that explain sugar reduction and increase use of natural sweeteners
• increasing intake of fresh, whole fruits and vegetables with natural vitamins, minerals & phytonutrients
• increasing complex whole-grain carbohydrates- snack foods rich in fiber
• drinking more water with zero calories, no added sugars

An added benefit to controlling your intake of “simple” carbohydrates (sugars) would be to maintain a normal weight as recommended by physicians and other health professionals and stay active!
Sources: American Heart Association
www.heart.org | www.FoodInsight.org

MyPlate at KU

 Consider these nutritional tips to make healthier plate choices and choose nutrient dense foods daily!

• Assemble your plate with 1/2 fruits/vegetables, 1/4 grains/starch, 1/4 protein, and 1 dairy choice.
• 5 1/2 oz. lean meats or protein substitutes (soy, quinoa, nuts, beans, seeds)
• 3 servings (8 oz.) dairy foods, beverages or equivalent
• 6-11 1 oz. servings whole grains - 1/2 as whole grains
• 2 cups fruit
• 2 1/2 cups vegetables

These selections will maximize your intake of fiber, potassium and other vitamins & minerals and will decrease intake of added sugars, sodium and excessive fat. - Source: ChooseMyPlate.gov

Visit KU Dining Services NETNUTRITION™ at kudining.com/wellness.

Use this tool as a great resource for a quick nutritional analysis or to review the ingredient label for many of our menu items!