Nutrition | Sustainability
Our Nutritional Coordinator, Brittany Parham, works with our Executive Chefs to analyze and aid in the development of healthy recipes. She is tasked with promoting and educating our students on healthy eating habits. Brittany also meets with faculty, staff and students to ensure any that dietary restrictions or limitations are accommodated.
MyPlate and You
MyPlate replaced the MyPyramid guide in 2011 and is the most current nutrition guide published by the United States Department of Agriculture. MyPlate is divided into sections of approximately 30 percent grains, 30 percent vegetables, 20 percent fruit and 20 percent protein, accompanied by a smaller circle representing dairy, such as a glass of low-fat/nonfat milk or a yogurt cup. The guidelines recommend portion control, as well as reductions in sodium and sugar intakes.
MyPlate is supplemented with additional recommendations such as:
- Make half your plate fruits and vegetables.
- Switch to 1% or skim milk.
- Make at least half your grains whole.
- Vary your protein food choices.
Food Allergies / Gluten Free
Brittany acts as a direct liaison for any student with a dietary restriction and/or food allergy, communicating their needs to the culinary teams at all of our dining locations. She speaks with each individual to understand their needs and then creates a plan of action in order to make sure those needs are met. She is available to walk through our dining facilities with students (and parents) explaining to them through the various options they have at each facility and making specialized recommendations. Brittany has experience working with individuals suffering from mild to severe allergies and dietary restrictions, and takes special care in ensuring that everyone has peace of mind when dining in our facilities.
Helpful Nutrition Websites:
- Academy of Nutrition and Dietetics
- Kraft Foods Consumer Education
- USDA Choose My Plate Tracker
- Food and Nutrition Magazine
Last updated: 6/29/2016