Mich. hospital staffers demonstrate healthy foods

Presenters discussed healthy eating tips and nutrition concerns.

Feb. 13—Chef Dave Straney revealed the secret to his low-fat Caesar salad dressing Wednesday afternoon—a dollop of fat-free plain yogurt.

"It's a light version of something that is not very light," Straney, director of nutrition services at Port Huron Hospital, said about the traditionally fat-laden salad dressing. "... It showcased the versatility of non-fat plain yogurt."

Straney whipped up a batch of the dressing Wednesday during the 55 Plus program at Port Huron Hospital. He hoped the presentation—which focused on education about heart-healthy food choices—would help people learn to cut back on fat, calories and sodium while focusing on preparing homemade dishes with good flavors.

Laura Dahnke, a registered dietitian at Port Huron Hospital, also spoke about healthy eating. She discussed cholesterol and fats in food.People should eat less salt and fewer animal products and processed foods, she said, and instead should include more fruits and vegetables in their diet.

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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.

The new cards are expected to be available by the time school begins next fall.

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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.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

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gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

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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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