Oklahoma State University captures national dining services, nutrition honors
(STILLWATER, Okla., May 29, 2013) -- University Dining Services (UDS) at Oklahoma State University received two national 2013 Nutrition Awards from The National Association of College & University Food Services (NACUFS). The Nutrition Awards aim to help member institutions advance their culinary expertise by acknowledging successful promotions and outstanding recipes.
OSU Dining Services won gold for their entry “Understanding Healthy Dining” in the Most Innovative Wellness & Nutrition Program category. To address poor eating habits that lead to weight gain and possible obesity for college students, OSU created the Healthy Dining Program to help educate students in nutritional awareness. The program includes:
· The “Choose Orange” program, which follows the US Dietary Guidelines, promotes healthy foods in on-campus convenience stores and dining locations.
· Monthly cooking demonstrations in high traffic locations attract students with healthy recipes.
· Nutrition labels are available on all “grab and go” items on campus.
· A nutrition education series and Farmers Market promote healthy eating lifestyles.
· Monthly cooking classes in residence halls teach students how to cook healthy meals.
· In convenience stores, dedicated coolers marked with Healthy Dining signage feature nutritious meal and snack choices.
Included in OSU’s entry is a video starring Pistol Pete: http://www.ostate.tv/?play=8027C298-6EF4-92F2-27F7-7F54C1855F0B
Dining Services tied for Silver for its entry “Grilled Chicken Salad with Cilantro Lime Dressing” in the Best Local Foods Recipe category. The recipe incorporated five local ingredients: spring mix, spinach, grape tomatoes, eggs, and honey. UDS promotes local food and sustainable living through its Farm Fresh and Made In Oklahoma initiatives. As a result of these programs, 33% of UDS’ food expenditures went to Oklahoma produce and product vendors in school year 2012-2013.
“UDS is thrilled to win these awards. Having our team’s hard work acknowledged by our peers nationally is extremely gratifying,” said Terry Baker, Director of Dining Services at OSU. “We want to make sure our students have every opportunity to learn about healthy eating and the part each of us plays in creating a sustainable environment.”
Thirty colleges and universities across North America submitted entries in the two competitions. Each entry was judged by a team of collegiate dining professionals. The team for Most Innovative Wellness & Nutrition Program was headed by Administrative Dietician Robin Allen MSPH, RD, LDN with Illinois State University at Urbana-Champaign. The team for Best Local Foods Recipe was chaired by Executive Chef Tom Murray with Eastern Michigan University.
“To win a Nutrition Award is a great honor in collegiate dining,” said chair Robin Allen. “So many colleges and universities are doing everything they can to make their dining programs more nutritional and beneficial for the students, and it’s excellent for an institution to be recognized for its efforts.”
CUTLINE: UDS Executive Chef Donald Pritchett hosts a Healthy Dining cooking demonstration in an on-campus convenience store. All ingredients used in the cooking demos can be purchased in-store.
CONTACT: Lee Marlin |University Dining Services | 405-744-8972 | email@example.com
Oklahoma State University is a modern land-grant university that prepares students for success. OSU is America’s Brightest Orange. Through leadership and service, OSU is preparing students for a bright future and building a brighter world for all. As Oklahoma’s only university with a statewide presence, OSU improves the lives of people in Oklahoma, the nation, and the world through integrated, high-quality teaching, research, and outreach. OSU has more than 37,000 students across its five-campus system and more than 25,000 on its combined Stillwater and Tulsa campuses, with students from all 50 states and around 120 nations. Established in 1890, OSU has graduated more than 240,000 students to serve the state of Oklahoma, the nation and the world.
Founded in 1958, the National Association of College & University Food Services is the professional trade association for foodservice professionals at institutions of higher education in the United States, Canada, and abroad. NACUFS provides its more than 550 institutional and 500 industry members with educational, networking, and professional development opportunities and a variety of informational publications. NACUFS is also heavily involved in industry research.
The mission of NACUFS is to foster exceptional campus dining programs through a passion for food and by leadership in education, professional development, networking, information exchange, and innovation in a culture of volunteerism.
University Dining Services offers 32 dining options on the Oklahoma State University campus. UDS strives to provide the OSU community with a wide variety of quality dining experiences, as well as educate customers about dining choices, nutrition and sustainability.