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
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources