Biggest Loser arrives at Kean University

Gourmet Dining at Kean University hosts weight loss challenge.

UNION, N.J.—Kean University’s Gourmet Dining is responsible for supplying many of the food and dining services that are offered to the Kean community. For the second year in a row, Gourmet Dining will be hosting the Biggest Loser, a weight loss contest which is based off the television series on NBC. Gourmet dining services has created a 10-week contest that strives to achieve nutrition and health awareness for the student community. Each student that chooses to take part in the contest has met with a registered dietitian/nutritionist in order to receive the proper instructions. During their meeting with the nutritionist, students will be weighed in, measured, and their percentage of body fat will be recorded. During this meeting, students are assisted in making attainable and measurable goals throughout the program.

Students will be monitored three times—at the beginning, middle, and end—to help ensure the student’s success. Jen Bostedo, head dietitian at Kean University, is in charge of running the Biggest Loser contest and said, “The most successful students are those that find new ways to work in more fitness and weed out the extra calories that were adding or maintaining an unhealthy weight for them.” The weight loss contest main goal is to help students change their lifestyle choices instead of having the “dieters” mentality. Being able to make simple changes or substitutions can really go a long way in moving towards a healthier lifestyle. Bostedo also added, “I often see those that hold themselves accountable at meals and for workouts with friends or roommates are the most successful.” Working out with a friend or roommate really makes the process fun and easier to stick to. Having another person to help create accountability is a great way to reach those healthy goals.

More From FoodService Director

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources