Egg Shortage

To Our Valued Guests,
As you have heard/read, this spring a bird flu virus eliminated millions of chickens on numerous commercial farms. Since the avian flu virus started to show up in the Midwest, egg prices have been climbing both here and across the country! This of course has a domino effect on all types and varieties of eggs & egg products used in many recipes at all of our KU Dining Services locations.
The reality being, this recent shortage will continue to affect all of us for another 18+ months, as per our sources close to the egg producing distributors. Our procurement staff and chefs are continually researching various options in order to maintain our standards of service, despite these shortages.
KU Dining Services will continue to monitor the situation closely; however, we want you to know, you may experience the day to day impact this on-going egg shortage will have on our menu offerings.
We ask for your cooperation and understanding as we work through this latest hit to the food service industry.

Thank You.
KU Dining Services

Hydration is Key

 

Staying hydrated contributes to the body’s overall health and well-being.

Drinking enough fluids helps prevent dehydration and osteoporosis.

Dehydration

Dehydration can happen any time of the year, spring, summer, fall, or winter. Pay attention to thirst indicators. Experts state that the body is already in thirst deficit by the time you feel thirsty. The average person needs 8-10 glasses a day or approximately 80 oz. If an athlete, even more.
Athletes can lose weight through the process of sweating during one hour of outdoor exercise or sports activity. If competing, the American College of Sports Medicine recommends consuming:

• 2 cups of water 2 hours before outdoor exercise or indoor competition
• 2 more cups 15-20 minutes before exercise
• 4-8 oz. every 15-20 minutes during competition or heavy exercising

Did you know?

• 1 oz. of water is approximately 1 gulp.
• Many sports drinks contain electrolytes to help prevent dehydration and promoting better body function.
• Milk is actually an excellent recovery beverage.

Modify your caffeine liquid consumption when exercising or competing by:

• Limiting intake to 1 serving (8 oz.) per day
• Consuming fluids in the form of water, milk, and/or juice
• Milk and juice will rehydrate the body oz. per oz. the same as a glass of water
• Monitor soft drinks as the phosphoric acid components compete with the calcium for absorption. So be sure to drink 3-4 glasses of milk or dairy substitute for best bone health.
• Eating fresh vegetables and fruits will contribute some fluids in the diet.

More tips…..

• pack a water bottle as part of your daily routine
• pack a cooler with water when traveling, picnicking, camping
• consume water a couple of hours prior to boarding a plane

Have you kept hydrated today?!

Ekdahl Residential Dining Center, Mrs. E’s, Wins National Award

The National Association of College and University Food Services (NACUFS)  announced last week that KU Dining Services’ Ekdahl Residential Dining Center, affectionately known as Mrs. E’s, has won the Silver Award for Best Residential Dining Concepts in the Large School Category. 

“We are extremely proud of our KU Dining Services team,” said David Mucci, director of the KU Memorial Unions.  “Their hard work has resulted in winning a NACUFS award not only this year, but last year as well.”

Named for a NACUFS founder, past president and highly regarded innovator, the Loyal E. Horton Dining Award selections are based on an operation’s ability to create exemplary menus, presentations, special events, and new dining concepts. The award also provides an avenue for collegiate dining operations to share ideas and creative presentations with other campus entities.

“It takes a team effort to win prestigious awards like this one,” said Nona Golledge, KU Dining Services Director.  “We’re thrilled for the dedicated staff at Mrs. E’s.  This is a well-deserved recognition.”

Mrs. E’s employs a staff of nearly 200, with the majority of those being part-time student workers.  The facility received a $5 million renovation in 2013, and with that came the addition of 11 new food concept areas, including Smokey’s BBQ and Daz-E Hill Grill.  One innovative concept, called the KYou Zone, caters to students with special dietary needs, including gluten free, vegetarian/vegan and kosher.

KU Dining Services is a function of the KU Memorial Unions and serves the KU campus through residential dining centers, retail cafés and catering services. Operating over 20 dining locations campus-wide and employing nearly 500 students, KU Dining is committed to sustainability and ensuring the collegiate community options for affordable and healthy dining on campus. For more information about the KU Memorial Unions or any of its programs or services, contact Claudia Larkin, 785.864.2449.

KU Dining Services Director Wins Major National Award

The KU Memorial Unions announced today that KU Dining Services Director, Nona Golledge, has been selected as the 2015 IFMA Silver Plate recipient in the Colleges and Universities category.  Golledge was chosen by a distinguished jury of foodservice trade press editors and the 2014 Silver Plate recipients.

Since 1955, the International Food Manufacturer’s Association (IFMA) Gold and Silver Plate Awards have acknowledged the most outstanding talents in the $600 billion foodservice industry. Since its inception, the mission of the Gold and Silver Plate program has been to recognize excellence and encourage excellence. Referred to as the “Academy Awards for the food service industry, past recipients of this prestigious award include celebrity chef Charlie Trotter; Ronald Shaich Chairman & CEO, Panera Bread; and Jon Luther, former Chairman of the Board, Dunkin' Brands.

Golledge and her team were nominated for the prestigious Silver Plate Award by four industry giants including Sysco, Hobart, Idahoan Potatoes, and Schwan’s. Golledge and KU Dining Services were selected as an award winner because of their position as a leader in the collegiate dining sector. KU Dining enjoys an exceptional reputation among peer institutions and is often sought out for advice on sustainability, managing student food allergies, creative menu ideas and strategic planning.

Golledge has worked in the food service industry for 34 years, serving as KU Dining Services Director since 2006. Her department is responsible for three residential dining centers, 16 retail dining operations, one full-service restaurant and campus catering services.  KU Dining employs over 600 staff, most of which are students, and serves nearly two million meals throughout the academic year. 

In 2011, Golledge was elected as the President of National Association of College and University Food Services (NACUFS), and credits her NACUFS experience as a driver to KU Dining’s success.

 “This award means the world to me,” said Golledge. “I see it as a team award. My leadership team is truly one of the best in the nation. They have done so much over the years to bring KU Dining to the next level and beyond. They embrace the can-do spirit that makes it possible for our organization to stay innovative in the collegiate dining sector.”

The formal recognition and award ceremonies for this year's Silver Plate recipients will take place on May 18, 2015, in Chicago.  At that time, a Gold Plate Award winner will be selected from among the seven finalists.

“We wish Nona and her team the best as they move into this final round,” said David Mucci, Union Director.  “Regardless of the outcome, KU Dining is a winner in our eyes. Nona and the entire KU Dining staff provide exemplary service to the KU community.  I know I speak for the entire KU Memorial Unions team in congratulating Nona and her staff on this significant accomplishment.”

KUDining Services is a service of the KU Memorial Unions and provides dining services to the KU community through residential dining halls, retail dining operations and campus catering.

Smart Salad Selection Tips

Opting for the salad bar can be a great meal choice. It’s a great way to access a quick lunch with lots of nutritional punch, as long as you put a bit of care into navigating the options. Here are some quick tips that will help you make the best selections:

For a salad bar meal, choose foods with:

• adequate lean protein, carbohydrates, vitamins/minerals
• less sodium, sugar, total/saturated fats

The best salad bar choices:

• dark, leafy greens
• plain vegetables
• fresh fruit
• whole grains
• low-fat dairy &/or lean meat, legumes, soy, nuts, seeds

Consume these ingredients sparingly:

• cheeses, egg yolks
• marinated vegetables
• dressings, dips, condiments
• crunchy toppings

A salad meal should follow the ChooseMyPlate guidelines recommending consuming ½ your plate in fruits/vegetables, ¼ whole grains, ¼ protein. You can find a wide variety of top salad bar choices at any KU Dining location! Aim to consume the healthiest ingredients in a salad!

Healthier Eating to Control Weight

 

Weight control tops many New Year’s resolutions

For optimal weight control consider these nutrition tips …

• Consume nutrient-dense, lower calorie foods.
• Aim for your daily total caloric intake to resemble:
• Proteins (15-20%); Carbohydrates (50-60%); Fats (25-30% with no more than 7-10% saturated fat calories)
• Include healthier dietary components daily/weekly …
• 25-35 gm daily fiber in carbohydrate foods [whole-grain breads/cereals, fresh fruits/vegetables, legumes (dry beans, peas), nuts/seeds]
• omega-3 polyunsaturated fatty acids [best sources: wild salmon, canola oil, walnuts/lesser sources: cod, leafy greens (kale, collard greens, Swiss chard) flaxseeds and/or flaxseed oil]
• Select yogurts with cultured milk or plain with no-sugar added
• Control added sodium (salt) intake; no more than 1,500 mg
• Limit sugar intake: women 100 calories or 6 tsp. per day; men 150 calories or 9 tsp. or less per day
• Check for additional healthy eating tips and use our NetNutrition program at www.kudining.com.
• If dieting with decreased carbohydrates and higher percentage of fat and proteins, do consult your doctor or dietitian first, following his or her recommendations.
• Learn how to calculate your calorie needs!
• Remember to exercise to maintain a healthy weight.

Use these resources for improving daily dietary strategies!
Sources:

• www.eatright.org
• www.aad.org
• www.heart.org
• www.choosemyplate.gov
• www.diabetes.org
• www.supertracker.gov

Sugar – Sweet or Not so Sweet?

Sugar can be a natural component in food choices or an added ingredient improving the overall food product or recipe flavor, texture, and palatability. Sugar adds calories but not necessarily vitamins/ minerals compared to other carbohydrate foods. Sugar is categorized as a “simple” more refined carbohydrate. It is broken down into glucose faster and then absorbed quicker into the body.
If consuming 2,000 calories per day, one’s sugar intake would equate to about 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

To attain those recent recommendations, modify your food and beverage choices by:

• reading labels for sugar, syrup, and carbohydrates ending in “ose” ingredients
• reducing those extra condiments, toppings, and candies that quickly increase sugar, calorie totals
• researching websites that explain sugar reduction and/or modifying using natural or artificial sweeteners in home recipes
• increasing intake of fresh, whole fruits and vegetables with natural vitamins, minerals & phytonutrients
• increasing complex whole-grain carbohydrate foods, snack foods rich in fiber
• reducing sweetened beverages except those that are calcium & vitamin-D rich
• drinking more water with zero calories, no added sugars

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