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

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources