Part of campus--as seen from the 14th floor! |
July 6th marked the half-way point for Leandra and I at Yale. Every day we are amazed at how quickly our time on the East Coast is ticking away! So much still to do, yet so little time. Week 4 allowed us time to really dig in to one of our bigger projects—evaluating the sodium and calorie content of item/recipes on the menu and then flagging the ones that seem too high. We then plan to look over those specific items or recipes and brainstorm ways to decrease the values to allow for a healthier menu option for the students. The Purchasing Director is great about finding ways to afford healthful food, while the Director of Culinary Excellence is committed to cooking with spices and herbs—rather than filling the recipes with salt. We are very impressed with Yale’s dedication to providing not only the freshest, most local foods for the students, but also the most healthy! You can really tell that they want what is best for the students of Yale.
In addition to our sodium and calorie-reduction project, we have been doing research on the Wellness Wednesday project mentioned a few weeks ago. This project is intended to offer menu items that are below a certain calorie, fat and sodium content on each Wednesday at the retail facility located at the Yale School of Public Health. Hopefully this will raise awareness and educate consumers on the importance of a balanced diet and encourage them to make healthier selections other days of the week as well.
We sure hope everyone else is learning and having as much fun as we are. We’ll be heading to the NACUFS Conference this Friday, so stay tuned for our adventures from Boston…a nice change from NYC. Bye for now!
Leandra and Kirsten
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