The Scoop March 2017 Dear Campus Community, National Nutrition Month Happy National Nutrition Month! To kick off the month, we talked about mindful eating and food waste. In February, 6,640 pounds of plate waste was produced. We challenge our guests to be a partner in campus sustainability by reducing this waste by 50% before April 19 th. We will be periodically notifying our guests of their progress until the then. In the coming weeks, our dietitian will be offering more information about how to reduce food waste and proper portioning, as well as delicious & healthy recipes. We are happy to announce our partnership with the Indian Club for this months premium night. Our chef (with the help of our Indian Club taste testers) is preparing authentic, traditional Indian foods for dinner on Thursday March 9 th. We invite you to come try it out! Lastly, it is that time of the semester again SURVEY SEASON! We will be distributing Pete s Creek options as well as our dining survey. Stay tuned for further information. We look forward to your responses! Sincerely, Your UWRF Dining Team
Your Campus Name Here Community Happening This Month Sunday Monday Tuesday Wdnesday Thursday Friday Saturday 1 2 3 4 Fish Friday 5 6 7 8 9 10 11 Tuesday Dietitian Table Wellness Wednesday: Sautéed Beets & Greens Premium Night: Indian Club Fish Friday 12 13 14 15 16 17 18 Spring Break 19 20 21 22 23 24 25 26 27 28 29 30 31 National Waffle Day!
The Positive Pulse With Kayla Holicky, RDN, Chartwells Dietitian March is National Nutrition Month The Academy of Nutrition and Dietetics puts on an annual nutrition education campaign every March, known as National Nutrition Month. Each year the focus is on a different nutritional theme. The theme for 2017 is Put Your Best Fork Forward. This theme means that each bite you take counts, meaning that you should be mindful of the food that you are placing not only on your plate, but on your fork and into your mouth. According to the 2015-2020 Dietary Guidelines for Americans, in order to make healthier lasting changes you can enjoy, the key is to start with small changes. These changes may be something as simple as incorporating a vegetable into your daily lunch, or hitting the gym twice a week. Making these small changes overtime will help improve current health and will help maintain it into the future. Superfoods: Leafy Greens Leafy greens, especially the dark green varieties, are rich in fiber, vitamins and minerals such as iron, calcium, vitamins A, K and C, potassium and folate, and tend to be very low in calories; making them some of the most nutrient-dense foods you can eat. The most common leafy greens are spinach, escarole, collards, kale, turnip greens, arugula, mustard greens, watercress, beet greens, and dark green leafy lettuces.
Balanced Bite Greens are typically thought of in salads, but they can also be steamed, roasted, grilled, or baked! Kale Salad with Cranberries, Pecans, Feta and Beans ½ tbsp. Canola Oil ½ tbsp. Garlic Cloves, Peeled, Fresh, Crushed 1 tsp Mustard Seed 1 tsp Ground Coriander ½ tsp Paprika 5 ounces Kale ¼ cup Feta Cheese, Crumbled ¼ cup Dried Cranberries 1 tbsp. Lemon Juice 4 tbsp. Pecan Pieces 1 cup Garbanzo Beans Salt and Pepper to Taste Yields 8 servings 1) Toast pecan pieces in a skillet under medium low heat. In a separate skillet add oil, garlic and cook on medium high heat for 20 seconds. Add mustard seeds, coriander, paprika, and salt and pepper and cook for 10 seconds. 2) Add kale and cook until kale begins wilting, about 30 seconds to one minute. Add garbanzo beans and mix well. Remove from heat. Let mixture cool and add feta cheese, toasted pecans, cranberries, and lemon juice. Enjoy cold. Nutritional analysis per serving (1/2 cup serving size) Calories 97; Total Fat 30g; Cholesterol 4mg; Carb 11g; Sodium 80mg; Fiber 2.5g; Sugar 4.8g; Protein 3g.
UW River Falls Cuisine On February Identify an 22 nd, blueberry cheesecake with Feature dark chocolate a seasonal drizzle was offered associate at Chef s of Table. the It was a hit! Stay tuned.. It special might item, show a up new on the menu again! month or an chef recipe, or a associate group photo from a photo at an event. recent catered event. Culture On March 9 th, we will be featuring the Indian Club at Chef s Table in Riverside!
Your Campus Name Here Ideas We tasked our baker, Brenda, with creating spring inspired cupcakes for the first 2 weeks of March. She had the idea of giving them a bit of a swirl so they had more than one pastel color in the frosting! Our associates are always finding ways for us to be more creative! Open It s SURVEY SEASON! Visit http://tinyurl.com/j4x8cft or text UQWN to 99299 to take our dining survey. Tell your friends & coworkers as well!
People Katey Scholz Katey gradated from UW- Whitewater with a degree in communication sciences and disorders. She worked in food service while she was there. She is also a former member of the FFA. In fact, she won a contest with the FFA and her prize was a trip to Australia! Currently, she is our catering supervisor. However, you will often find her helping out in Riverside. The Scoop UW River Falls 501 E. Wild Rose Ave. I www.dineoncampus.com/riverfalls