Nutrition

UCI Hospitality & Dining works closely with UCI Health Education Center to ensure we're meeting all the needs of our community.  Please visit http://www.health.uci.edu/ for more information on improving your health by reducing the risk for injuries and illnesses.

Peter's Pick is a symbol to help you identify healthy and nutritious choices on campus.

Criteria
Based on the Dietary Guidelines for Americans 2005, specifically:

• Less than 10 percent of the food's calories are from saturated fatty acids

• Total fat intake less than 35 percent of calories, with most fats coming from sources of polyunsaturated and monunsaturated fatty acids, such as fish, nuts and vegetable oils

• Each item has less than 100 mg of cholesterol (recommendation is 300 mg/day)

• Each item contains less than 800 mg of sodium (recommendations are less than 2300 mg/day (approximately 1 teaspoon of salt)

• Item is either rich in fiber (greater than or equal to 2g) or includes fruits, vegetables and/or whole grains

Additionally as recommended by the Institute of Medicine, Peter's Picks have less than 25% of total calories coming from sugar.

Guidelines are driven from Dietary Guidelines for Americans; you can read more about them here.

Recommendations for cholesterol and sodium were calculated by taking the daily recommendation and dividing by three. Considering you would have three meals per day and dividing the recommendations throughout those meals.

For more information on how to read a food label, click here.
*All Peter's Picks are per serving

Locations
Currently Peter's Pick is only available at the Zot N Go convenience center. More locations coming soon. 

Pippin Launches the Fresh and Healthy Zone!
In response to the ever growing vegetarian and vegan community on campus, Pippin launched the new Fresh & Healthy Zone. Pippins Chef Ryan partnered with a student committee made up of vegetarians, vegans and students for the ethical treatment of animals to create an entirely new vegetarian and vegan menu for Winter 2008.  Featured menu items include Vegan primavera wheat pasta, wheat pitas, steamed brown rice with peas, Indian curry vegetables and miso soup with seaweed. The addition of the Fresh & Healthy Zone will be a nice compliment to Pippins already diverse menu.   

Podcasting - Easy and Helpful Nutrition and Health Tips to Keep You Moving!
Click here to go to the podcasting page.

Organic Eggs. . .the sustainable choice.

UCI Hospitality & Dining now offers organic eggs during breakfast hours at BC's Cavern on the Green, Phoenix Grille and Cafe Med. UCI Dining supports organic farming. Click here to learn more!

Steps UCI Hospitality & Dining is taking for a BETTER YOU!
UCI Hospitality & Dining Uses Trans Fat FREE Oils!
View the Trans Fat Oils Fact Sheet to learn the facts about trans fat and understand the rolefatsplay in a healthy diet.

In the fall of 2006, Executive Chefs Ryan Jaranilla and Geoffrey Gross led UCI Hospitality & Dining on the path of freedom – freedom from trans fat oils. Both chefs expressed that they had not used trans fat oils very much in the past, as they did not think it was a necessary ingredient. Rather, they simply chose to utilize trans fat free oils because of the nutritional benefits. Currently, if you walk into any kitchen on the campus, you will find bran, rice, or corn oils on the shelves. These oils are made from either a grain or vegetable base and are trans fat free.  

As of January 2007, UCI Hospitality & Dining evaluated the use of cooking oils in all restaurant locations and made changes as needed to ensure that only trans fat free oils were being used.  

Mesa, Pippin and Brandywine Commons have all been using trans fat free oil since Fall 2006, and will continue to do so. Baked goods, such as muffins, cookies, and sweet rolls are also prepared using trans fat free oil. However, our chefs are still searching for a way to make trans fat free donuts. So for now, donuts do contain trans fat. 

All UCI Hospitality & Dining retail restaurants, including: Phoenix Grille, BC's Cavern on the Green, and Cafe Med, are using trans fat free oil for all cooked items. The other retail restaurants do not use cooking oils.

All pre-packaged goods, not produced by UCI Hospitality & Dining, have trans fat information reported on the nutritional label, which is in response to the January 2006 FDA regulation requiring prepared food manufacturers to provide this information.