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All Chartwells Higher Education accounts use only zero trans fat products in all our resident dining cafes.
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"We only serve Thumman's Deli Meats because they are 99% fat free, no trans fat, no MSG, and are antibiotic free." Pam A. at Quinnipiac University
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"We offer whole wheat pasta as an option daily on our main line." Michael W. at Trinity College
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"We offer a fresh seafood option daily as a meat alternative." Lisa O. SUNY Old Westbury
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"We offer turkey breakfast meats anytime pork breakfast meats are served." Lisa O. SUNY Old Westbury
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"We offer sandwiches made with fresh house roasted meats instead of deli meats daily." Lisa S. SUNY Old Westbury
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"We offer fresh cut fries from real potatoes at our grill station." Lisa S. SUNY Old Westbury
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"We house roast beef daily using boneless eye round for the deli." Michael W., Trinity College
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"We serve fresh, hot from the oven, whole wheat rolls at our deli station every day." Michael W., Trinity College
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"Our 'Your Space' station offers soy free pasta, rice and vegetable dishes." Michael W., Trinity College
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"We serve Snack Smart snacks at our Outtakes locations daily." Michael W. at Trinity College
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"We always offer egg whites at our omelet bar and as a whole egg substitute." Mary Ann H., Albertus Magnus College
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"We use only low fat mayonnaise." Mary Ann H. at Albertus Magnus College
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"We always have whole grain pasta available at our pasta station." Mary Ann H. at Albertus Magnus College
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"Our grill offers black bean burgers, vegetable burgers and turkey burgers at lunch and dinner." Mary Ann H. at Albertus Magnus College
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"We offer Stealth Health pizzas daily that have less sodium, less fat and more whole grains in our resident dining cafes." Chef Laura R. at SUNY Plattsburgh
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"We serve house baked, shredded chicken daily at our deli station." Chef Laura R. at SUNY Plattsburgh
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"We always have wheat buns at our grill stations." Chef Laura R. at SUNY Plattsburgh
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"In our Outtakes store we sell house made hummus in assorted flavors with pita, yogurt and fresh fruit parfaits, and crudites cups with low fat dips." Chef Chris at Manhattanville College
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"All our pizzas in resident dining are served on 100% whole wheat dough." Danny D. at Southern Connecticut State University
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"This semester we took the salt shakers off the tables to help cut down on sodium. Most students didn't even realize they were gone." Danny D. at Southern Connecticut State University
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"We make homemade granola that is served with low fat yogurt." Peter C at New Hampshire Technical Institute
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"All our vegetables are steamed with no salt or fat added." Peter C. at New Hampshire Technical Institute
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"We make sandwiches without rye, barley or wheat for students with Celiac Disease and sell them in our Outtakes location." Chef Leighton H. at Sacred Heart University
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"We have whole wheat pasta daily, and serve whole wheat pizza crust three times a week." Chef Leighton H. at Sacred Heart University
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"We make whole grain waffles whenever we serve waffles." Chef Jose F. at Post University
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"All our soups are made in house and have fresh vegetable "stir-in" options, like baby spinach." Chef Jose F. at Post University
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"We serve Harvest Grains blend from Indian Harvest daily on our salad bar." Chef Jose F. at Post University
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"We offer a meal made without rye, barley or wheat at our Chef's table every day for those students with Celiac Disease." Chef Leighton at Sacred Heart Univerisity
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"Whole wheat waffle mix is available daily at MyPantry." St. John's Montgoris Dining Hall
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"Whenever French Toast is served, a whole grain option is also offered." St. John's University, Montgoris Dining Hall
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"Steamed brown rice is available anytime white rice is served." St. John's University, Montgoris Dining Hall
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"A grain and legume bar is available daily that offers a variety of grains, legumes and fresh steamed vegetables with no added fat or salt." St. John's University, Montgoris Dining Hall
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"Sweet potato fries are offered throughout the week as a French fry alternative." St. John's University, Montgoris Dining Hall
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"We have Kashi, Raisin Bran and other better for you cereals available daily." St. John's University, Montgoris Dining Hall
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"Whole wheat pizza crust and pasta are served daily." St. John's University, Montgoris Dining Hall
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"We offer Boar's Head lower sodium deli meats daily." St. John's University, Montgoris Dining Hall
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"Baked potatoes and baked sweet potatoes are offered daily at dinner." St. John's University, Montgoris Dining Hall
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"Fresh brewed, unsweetened tea is available daily." St. John's University, Montgoris Dining Hall
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"Our grill station offers grilled chicken, veggie burger and turkey burgers daily." Chef Shehani P. at Johnson and Wales University, North Miami
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"We let students totally customize their meals at our exhibition station so they can go all veggie, lower fat, less salt, and customize their protein." Nicole W. Culinary Lead at Johnson & Wales University, North Miami
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"We use only dolphin safe tuna in our tuna salad." Erik B. at Johnson & Wales University, North Miami
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"We have whole grain pancakes available all the time at breakfast." Chef Chris F. Manchester College
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"Brown rice is available every day at our Mongolian Flattop Grill." Chef Chris F. Manchester College
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"We only used reduced fat mayo anytime we use mayo." Chef Chris F. Manchester College
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"We only use whole grain flatbreads for our Phlatout Sandwiches." Chef Chris F. Manchester College
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"Fruit flavored, no sugar added water is available at lunch and dinner." Chef Chris F. Manchester College
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"We only use part-skim mozzarella on our pizzas instead of whole milk to reduce the fat." Chef Chris F. Manchester College
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"We offer a grain and legumes bar daily with fresh steamed vegetables that don't have added salt or fat." Lauren K. Wagner College
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"We serve Barilla Whole Grain blended pasta at our pasta station daily." Lauren K. Wagner College
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"Our yogurt is all natural and low fat." Lauren K. Wagner College
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"We have an entire station dedicated to vegetarian and vegan entrees." Lauren K. Wagner College
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"We offer meals made without rye, wheat or barley ingredients for students with Celiac Disease." Lauren K. Wagner College
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"We use 100% natural ingredients to make smoothies to order everyday-real fruit, 100% juice and organic yogurt." Chef Michael S. at St. Xavier University
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"Our daily vegan entrees contain ancient grains, boutique beans and exotic rices and legumes every day." Chef Michael S. at St. Xavier University
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"We offer an oatmeal bar daily for breakfast with healthy toppings like fruit and nuts." Chef Michael S. at St. Xavier University
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"We offer fruit flavored calorie free water daily." Chef James P. at Depaul University
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"We offer soft serve yogurt instead of ice cream." Chef James P. at Depaul University
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"We serve brown rice at our Chef's table." Chef James P. at Depaul University
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"We offer made to order fresh vegetable and grain options daily in Greis, Reinert and Marketplace daily." Chef Dan C. at St. Louis University
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"We serve fruit infused waters daily in Terra Ve, Greis and Reinert." Chef Dan C. at St. Louis University
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"We bake our fries." Chef Gerald G. at Oakland University
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"We use a BBQ rub instead of sauce to reduce the sugar and sodium in our BBQ." Chef Gerald G. at Oakland University
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"We offer baked chicken wings and potato skins for late night snack options." Chef Gerald G. at Oakland University
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"We offer sugar-free dessert options daily." Chef Gerald G. at Oakland University
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"We offer lemon juice as a sugar free flavoring option at Mongolian Grill." Chef Gerald G. at Oakland University
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"Our grill offers whole wheat buns, low fat mayo and low fat cheese daily as options." Chef Gerald G. at Oakland University
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"We offer whole wheat flat bread pizza." Jan G. at Kansas Wesleyan University
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"We offer specialty healthier toppings for our pizzas, like portabellas and spinach." Chef Glenn H. at Kansas Wesleyan University
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"We serve sugar free desserts like cake, cheesecake and cookies." Chef Glenn H. at Kansas Wesleyan University
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"We offer more tofu dishes than before including sweet & sour tofu and tofu stroganoff." Chef Glenn H. at Kansas Wesleyan University
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Check out the Nutrition Blog by Candice at SEMO at http://redhawdish.blogspot.com/
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"We offer brown rice and tofu as options at each of our build your own Asian stations" Candice D. at Southeast Missouri State
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"We offer build your own fruit parfaits at breakfast including yogurt, almonds, granola, or berries." Michael R. at Southeast Missouri State
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"We offer whole wheat bread, bagels and hamburger buns daily." Candice D. at Southeast Missouri State
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"We offer sweet potatoes as an option on our potato bar." Chef Michael R. at Southeast Missouri State
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"Twice a month we offer a frozen fruit & yogurt smoothie bar as a monotony breaker." Dietitian Candice D. at Southeast Missouri State
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"Composed salads are strategically placed in different servery locations thoughout the dining all to help students create healthier whole meals." Dietitian Candice D. at Southeast Missouri State
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"Once a month we do Stealth Health day where we re-formulate a tried and true recipe to make it healthier. We feature it on our menu and offer tastings." Chef Michael R. at Southeast Missouri State
Welcome to Balanced University
Balanced U was developed to help today's student find reliable health and nutrition information for their busy life. The Balanced U topics and themes provide information relevant for activities and interests of young adults across the country and include Power and Energy Foods, Healing and Immunity, Brain Boosters, Metabolism Boosters and more. Check out some of the articles below for more information and details, and be sure to look for the Balanced U theme meals in your college or university cafe.
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