Great Nutrition with Green Foods

 

Why not add a little green to your diet and experience all their nutritional benefits?  Here’s just a few items to get you started – there’s lots more out there, so have fun!

 

The Haas…and other avocados.  Avoid them because they’re high in fat?  Don’t anymore!  The fat in avocados is monounsaturated - meaning it’s good for your heart.  Heard of lutein in corn and the relationship to eye health?  Well, avocados contain more lutein than any other fruit.  (Yes, avocados are a fruit.) Include them in moderation as part of an overall healthy diet.

 

Asparagus…tender, young asparagus is available as early as February in California.  High in folate, a B-vitamin also known as folic acid, this vegetable is known to help decrease risk of some birth defects, and help protect your heart from a chemical called homocysteine (brought on in part by STRESS) by reducing blood levels.  Cook it carefully!  B-Vitamins are easily destroyed by high heat.

 

Green peas…packaged in many forms, green peas are best fresh.  Did you know they help build strong bones?  They contain Vitamin K1, which helps the protein Osteocalcin anchor calcium into your bones.  Feeling sluggish?  Chock full of B-vitamins, these little gems help protein, carbohydrate, and fat break down (metabolize) -giving you more energy.  They’re also a great vegan source of protein, providing about 8 grams per cup.

 

Green tea…you’ve probably heard about it so much you’re sick of it.  But green tea is good for you. Drink it instead of coffee or even black tea.  It has less caffeine, and more antioxidants that are linked to lowering cholesterol and triglyceride levels, preventing cancer, improving immunity, and more.

 

Sea vegetables…offer the broadest range of minerals of any food, containing virtually all the minerals found in the ocean--the same minerals that are found in human blood.  Seaweed is also plentiful in pantothenic acid, a B-vitamin that supports the adrenal glands.  Your adrenal glands play a critical role in resistance to stress.  Without enough B-vitamins, these glands become exhausted, resulting in chronic fatigue for you!

 

Food Quality and Nutrition Awareness

Students’ awareness of nutrition and healthy eating is at an all time high. The need to focus on quality food and nutrition has become one of Chartwells’ mission's moving forward.  Through our Eat. Learn. Live., Balanced Choices and Dine On Campus web site, we are not just saying that we are focusing on food quality and nutrition, we are actually showing it.  After all, a wellnourished student is much more likely to get better grades in school!  The following outlines our nutrition programs and how they will be implemented at Saint Mary's University. 

EAT • LEARN • LIVE

Nourishing students is not only our business; it’s our commitment to the communities that we serve. These are just three simple words that communicate our singleminded commitment to provide the food and nutrition that fuels your students to succeed in their education, laying the foundation for a long, healthier life.

EAT

We take feeding your students very seriously. Chartwells dishes out quality foods with menus customized for the Saint Mary's University student and their nutritional needs.  Chartwells is pleased to announce the  introduction of our new health, nutrition and wellness program called Balanced Choices. The students will be able to eat their own food choices that will fall under a variety of menu groups; Balanced, Fit, Vegan, Vegetarian, and Carb Control.

LEARN

Chartwells fuels hungry minds for success in education.  For without healthy, balanced choices to keep them energized, students can’t learn. Our initiatives also include stepping up nutrition education in our dining locations, learning about the community around us and gaining real world experiences through employment with Chartwells.  Chartwells understands that we have a responsibility to education and learning as part of our role as the dining service provider. 

LIVE

Living a successful life includes giving to others and being sensitive to the environment and community. Chartwells is fostering healthy communities by encouraging volunteerism among our associates by giving our time and resources to local and national efforts.

• Chartwells has formed alliances with Cooking Light Magazine, Johnson & Wales University, Framingham State University for nutritional education assistance
• Project: Clean Plate “keeping hunger in mind” will be introduced at Saint Mary's University to educate and challenge the students to reduce food waste and nurture the surrounding community.
• Chartwells is working with the Lance Armstrong Foundation LIVESTRONG® to support cancer patients and their families. We are a registered member of the Peloton Project and are working to become a corporate partner of the LFA foundation.

Introducing...

                   

This component-based program provides a universal nutrition and wellness vision for all locations across North America.  It was developed by a task force of dietitians, operators, chefs and marketing communications experts and is directed by a Registered Dietitian to ensure program integrity while keeping it updated to reflect emerging nutrition and wellness trends.  We consider the importance of unique client needs when implementing this program, as it can be adapted to complement existing client / company wellness initiatives.  The Balanced Choices program supports social responsibility and sustainable foods programs.

The Balanced Choices Program Components include:

• “Food Choices” Menu Icon System informs customers of a variety of menu offerings that meet specific diet and nutrition criteria through colorful graphic labeling.
• “Our Food Philosophy” states our commitment to using the most nutritious products obtainable and healthiest cooking methods possible in our kitchens.
• Monthly Nutrigram features the latest tips and trends on balancing diet, nutrition, exercise and whole-person wellness.
• Fitness & Wellness Resources offer a constantly changing variety of interesting, colorful brochures on nutrition and wellness topics.
• Monthly Superfoods Celebration promotes functional foods that provide health benefits beyond standard nutrients in a trendy, fun and educational way!
• “Best Of Class” Training for our chefs and managers through Framingham State University’s Department of Nutrition and Johnson & Wales University’s Culinary Program.
• Alliances & Endorsements with well-respected associations, organizations and experts offering additional and ongoing support.
• Options To The Program include relationships with Atkins® or Weight Watchers®.

How is Balanced Choices Different from Similar Programs?

Training is the key to this great new program. We are committed to delivering accurate nutrition information about menu choices to our customers. Chefs and managers at each location must participate in an 8 - hour university monitored training program and pass examinations with 100% accuracy before the program is initiated at their location.

 

We have invested in a full year of extensive recipe development to support our menu icon system. We understand that this program simply cannot “fit all.” Our healthy recipe database contains over 1000 fully-analyzed selections with an emphasis on flavors from all regions of the U.S.

And finally, Balanced Choices is not merely a slick marketing campaign. The true value presented to our clients and customers has been reviewed and endorsed by medical and wellness community associations, organizations and experts. These alliances and endorsements are promoted on our campaign boards and through our brochure offerings.

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 snacks

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.