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Nutrition
ONLY using Oil with 0g Trans Fat
UVA Dining switched the deep frying oil used in the residential dining rooms (Newcomb, O-Hill, and Runk) and all the retail food courts (except national brands like Chick-fil-A) to Mazola ZT, a 0g trans fat oil made from a combination of corn oil and sunflower oil. Trans Fats can occur naturally in some foods, or they can be created when vegetable oil undergoes hydrogenation. Often, this process occurs when foods are made shelf-stable. Examples of foods that may contain trans fats include fried foods, cookies, crackers, muffins, potato chips, and stick margarine. Dietary intake of trans fats is associated with elevations in total and LDL cholesterol. Since trans fats have been shown to have a similar effect on the body as saturated fats, it's important to limit your intake of foods containing trans fats. Saturated fats and trans fats can increase the risk of heart disease, and some scientific evidence implicates trans fats in diabetes and cancer promotion. | |
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Tips from the Eating Well and Staying Healthy brochure:
1. Avoid skipping meals
2. Pre-plan your menu
3. Enjoy all foods in moderation
Also, check out the TOP 40 Healthy Dining Room Picks brochure. |
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Do You Have a Food Allergy? |
Taking Charge of Your Health and Safety
U.Va. Dining is committed to providing delicious, quality choices to all students in our residential dining halls and food courts. One thing that we are constantly aware of is the rising incidence of food allergies. We are proud of our proactive and innovative approach to helping students avoid allergic reactions.
Our nutritionist, Paula Caravati, Ph.D.,R.D. works with the dining staff to ensure that ingredient and allergen information is accessible to student and staff diners who are dealing with food allergies. Through an active student, chef and nutritionist partnership we have helped to maintain the safety of those who have participated in our allergy consultation and service.
Staying safe and healthy is key, and we strongly advise that you avail yourself of the information and allergen free food preparation services available. Please contact the residential dining hall chefs, food court managers, or our nutritionist Paula Caravati to arrange an appointment.
If you choose not to participate, please note that allergen ingredient information is always available, just ask a staff member. |
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General Information
We are committed to providing you with nutrition information about the foods we serve so that you can make informed choices about your diet. Currently, we are in the process of re-analyzing our new menu, so that the nutrition information posted is as accurate as possible. Our nutritionist is actively involved in residential menu planning and evaluation, and nutritional information is available for all menu items. The weekly menus served in the dining halls are available on our website (Menus). Vegetarian items are marked with a "ยง" and vegan items with a "v". Nutrition handouts about topics of current interest are displayed in all dining rooms. | |
Counseling
Students who are interested in more
information, or who have special problems
or concerns about nutrition, are invited to
call and schedule a meeting with Paula
Caravati, R.D., Ph.D., our nutritionist. She
is available for private consultations or
group meetings which are free services for
UVA students who have a dining plan. Call
her at (434)982-5117 or e-mail her to
schedule an appointment.
Variety
We plan our menus to offer the greatest
variety of choices possible, to meet the
most diverse range of individual
preferences. We also encourage all diners
to choose from a wide variety of foods for
the healthiest, most balanced diet. Check
out the variety of options available at
O'Hill, Newcomb and Runk.
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