Nutritional Info

There are 2 files related to this page available for download. Show them.


 


Find us on Facebook
Get exclusive coupons,
specials, events & more.

 

QUICK LINKS

 

I'm Looking for...

 Are you looking for certain foods on campus? Gluten Free, Vegetarian, Low Allergen?

                                                                                    

Food Allergies
 
If you have food allergies and would like more information about the food served on campus, please contact RU Dining.


Nutrition Links:
   
   Wendy's     
     
   
 
Nutritional Profile
of Today's Student:
  • 75% of our students don’t eat the suggested 5 or more servings of fruits and vegetables per day
  • 78% of students will choose a high fat option over a low fat option
  • 66% say they are “very health” conscious
  • 40% of students consider themselves vegetarians
  • Time poverty causes changes in eating patterns
    • 25% eat 6 meal occasions
    • 26% eat 2 meals and 2 snacks
    • 24% eat 3 meals
    • 25% eat 3 meals and 2 snack

My Plate Daily Recommendations

(for 19-30 years old)

FRUIT

  • 2 cups per day.
  • 1 cup of fruit is the size of your fist or a baseball

VEGETABLES

  • 2.5-3 cups of vegetables per day. 
  • 1 cup of vegetables is the size of your fist or a baseball

GRAINS

  • 6-8 oz  per day.
  • 1 slice of bread or 1/2 cup of pasta/rice is considered 1 oz.

DAIRY PRODUCTS

  • 3 cups per day.
  • 1.5-2 oz of cheese equals 1 cup.

PROTEIN 

  • 5.5-6.5 oz  per day.
  • One portion of meat is 3 oz which is the size of a deck of cards.
  • 1/4 cup of beans, 1 egg, or 1 Tbsp of peanut butter is equivalent to 1 oz of protein

OILS/FATS 

  • Eat no more than 6-7 tsp of oils or fats per day.

Nutrition Information

 

Eat. Learn. Live. is our mantra and guiding principle. We believe every student should enjoy life and learn to eat and live in a positive, healthful and balanced way. Balanced U is our way of bringing those principles to life for our students. Balanced U is not a set of recipes. It is our new holistic approach to campus health and wellness based directly on industry research into the needs and desires of our students. 
 
Providing nutritious meals is our responsibility. Providing nutritious meals our students love to eat is our mission. We have created a program that appeals to student interests and objectives, and provides healthy choices. 
 
Balanced U offers three creative approaches to maximize nutritional impact on our campuses, and positively influence students to choose healthier meals.
 
1. Choices: 
 Healthy food may be defined by a set of nutritional criteria by the USDA, but our extensive industry research and campus focus groups have indicated students don’t always use those same markers to evaluate the nutritional qualities of a meal or food. Healthy means something different to almost every student. Some look for low fat, low calorie or low cholesterol.  Others evaluate healthy foods by where the food originated or how it is produced. And many students incorporate certain foods into their diets because of the perceived immediate benefits-providing energy, building muscles, burning fat and more. To meet these varied expectations we offer students information and education, allowing them to determine what is healthy for their lifestyle.
 
2. Nutritional Information: 
 More students than ever are requesting nutrition information for the products we serve. As a culinary based company that strives to provide customized culinary solutions for every campus we serve, we are concerned about providing accurate nutrition data for our recipes. 
 
Our solution is Webtrition. Webtrition allows us to customize recipes at the unit level and analyzes the nutritional quality of the food based on our proprietary ingredients. After a recipe is entered, it is analyzed by two chefs and Chartwells Director of Nutrition for culinary and nutritional accuracy. Webtrition produces line identifiers with basic nutrition information that are printed directly from the established menu cycle at each unit, correlating to the unit selected recipes. What this means to our customers is both a customized culinary experience and accurate nutrition information at point of service.
 
Balanced: These food choices are identified because they are limited in nutrients detrimental to health when consumed in excess. These foods make better choices for a healthier diet. 
 
Vegetarian: Vegetarian choices do not contain any animal products with the exception of eggs, dairy and honey. 
 
Vegan: Vegan choices do not contain any animal products at all including honey, dairy or eggs.
 
Sustainable: Sustainable choices contain a product that has a positive environmental impact. This can include chicken with reduced antibiotics, cage-free shell eggs, organic products, local products or sustainable seafood.
 
3. Stealth Health:
Stealth health is a critical component of our Balanced U program. Research and discussions with students have taught us two things: 
  1. Students want to eat healthy, but not too healthy and not all the time. After all, who can really eat salad and granola every day?
  2. Students don’t always want to know everything. If they know something is healthy, the perception of flavor is altered. Sometimes healthy food is better left alone so you can just enjoy the flavor.
 Students really just want to eat good food. This means food that is quality, tastes great, and is good for them. We meet this need with our Stealth Health initiatives. 
 

Stealth Health Initiatives

Increase Fruits & Vegetables

Increase Whole Grains
We identify opportunities for creative ways to offer more fruits and vegetables including Interesting vegetable casseroles, roasted vegetable salads and sandwiches, and fruit based desserts. We also offer a salad program where we rotate ingredients so the typical “standby” salad doesn’t become mundane and boring. We now offer more whole grain breads, pastas, and grain blends on our salad bars, entrée stations and other areas of service.

Reduce Cholesterol & Fats

Reduce Sodium

Vegetarian entrees are offered daily that focus on legumes as protein sources. Studies have shown that incorporating at least one day of meatless dining significantly reduces fat, saturated fat and cholesterol intake. We offer skim milk. We offer smaller portions of meats and other animal proteins, including cheese. We work directly with our vendor partners to reduce sodium content in products they sell us, and directly with our Chefs to provide them education on the use of herbs and spices to directly impact flavor-without adding more salt.

Eliminate Added Trans Fat


Reduce Added Sugars
We do not use any fats or oils in our food preparation that contain trans fats, and we don’t purchase any items to serve students that contain trans fats. We offer sugar-free beverage alternatives including flavored waters in addition to plenty of fresh fruit and menu items with no sugar!
 
Perhaps most importantly, our chefs are always evaluating creative ways we can continue to include more healthy choices, or reduce intake of less healthy meals. Pizza, burgers, fries, chicken fingers, ice cream and other such foods are always student favorites. However, we know that when they are on the menu daily some students will eat them daily. To offer more variety our chefs try to avoid putting those items on a daily menu cycle. Instead, we strive to serve those foods at strategic times and offer them as the “sometimes” foods they should be.
 
As new recipes are developed within each unit, our Director of Nutrition reviews each of them to monitor sodium and other nutrient levels and makes recommendations for changes when thresholds are exceeded. Our culinary teams across the country are always looking for other ways to introduce more stealth health opportunities. 
 

Portion Control

Do you realize how much you are eating? Portion sizes have changed drastically in the last 20 years. Do you know how many calories you are eating? Take this interesting interactive quiz to challenge your knowledge.

Portion Distortion Quiz

 

 

 

 



Nutritional values on this web site were provided by the United States Department of Agriculture (USDA) and are for comparative purposes only.
Foods offered on campus may not directly reflect the stated values of similar or like items.