Compass Group introduces new healthy concept

Oct. 14—Compass Group has introduced whole+sum, a new station concept that offers healthful, customizable meals for 600 calories or less, as part of its new Balance (formerly Balanced Choices) program.

The program features detailed nutrition information on a wide range of ethnic cuisines including Mediterranean, Middle Eastern, Latin American and Asian along with American favorites. Customers can create their own meal with a balance of vegetables, whole grains and protein, with a standard nutritional profile of 600 calories or less, 20 grams total fat or less, 5 grams saturated fat or less and 600 mg of sodium or less.

“Addressing our customers and clients’ demands, whole+sum provides great flavors and customizable selections that align with the healthful requirements of today’s consumers,” said Deanne Brandstetter, vice president of nutrition and wellness. “The goal is energizing your body with great food that happens to be healthy.”

Compass unit managers and chefs must complete a 10-module online course called Nutrition Fundamentals, which was developed by Framingham State College along with an additional whole+sum course before the program can be implemented into their operation.

The concept has already been implemented at Pace University in New York and Idaho State University in Pocatello.

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The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

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University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

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Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

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