First, I'd like to acknowledge the range of feedback we’ve gotten regarding the removal of nutrition information from the menu cards. Clearly this issue is a complex one, made more so by our varying degrees of comfort and knowledge with basic nutrition and portion size. The recent Crimson article outlined the issue, and yesterday’s follow-up editorial endorsed the current practice.
One note: the editorial suggested, “HUDS would do well to provide more comprehensive information about the food offered in dining halls. Details about dishes should include information like the ingredients and nutritional breakdown. A qualitative approach is more conducive to a healthful navigation through dining choices than a quantitative one.”
I would point out that just this level of detail is available on the kiosks and website. And while it does take a moment, for those who need extensive details, we do have them available.
So what about raising our core nutritional IQ? If we coordinate some sessions that help you have more confidence in making nutritionally balanced choices regardless of caloric countdown, would you participate?
At the heart of the Healthy Eating Pyramid, the path we follow in forging our menus, is a diet rich in fruits, vegetables and whole grains. And while there are lots of great, fresh local fruits and vegetables in the dining hall, I’d also encourage you to stop by one of HUDS’ two farmers’ markets on campus.
On Tuesdays, the market is available from 12:30-6:00pm just outside Annenberg. On Wednesdays, you have to trek across the river to the corner of North Harvard Street and Western Avenue between 3 and 6:30pm.
At each of these venues, you can explore what’s growing locally right now, and enjoy it picked right from the field (sometimes even just that morning). Or grab a pumpkin to add some Halloween flair to your dorm room. There are also local bakers and other food artisans with exquisite handmade treats. You can meet these farmers, bakers and artisans and ask questions or otherwise get acquainted with what the region has to offer.
See you there!
Tuesday, September 30, 2008
Monday, September 22, 2008
Healthy Eating at Harvard
Many of us are mindful of what we eat, but unsure what to believe when the daily news includes conflicting coverage about food and health. There is the USDA Food Pyramid, which, as children, we learned as the model for good eating; however various special interest groups influence it.
Fortunately, at Harvard we have the pre-eminent School of Public Health, which has released the Healthy Eating Pyramid and is what we use as our guiding principle in making menus.
According to HSPH, “When it comes down to it, the best advice on what to eat is relatively straightforward: Eat a plant-based diet rich in fruits, vegetables, and whole grains; choose healthy fats, like olive and canola oil; and red meat and unhealthy fats, like saturated and trans fats, sparingly.”
As a complement to the Healthy Eating Pyramid, they summarize “Eight Tips for Eating Right:
That said, good carbs, lean proteins, healthy fats, no trans fats, and lots of veggies and fruits are available. HSPH declines to specify portions or calories, but notes that moderation is the cornerstone of wellbeing.
Which leads to nutrition information on the menu cards. Many of you have inquired about the decision to remove nutrition information. As you know, HUDS consulted with University Health Services, the Bureau of Study Counsel, and the College, about limiting nutrition data to the kiosks and web. Specifically, we needed to address the challenge a quiet and surprisingly large contingent of our community faces with eating disorders. Those individuals can place an undue emphasis on calories and other literal food values, making their placement over every food item a real challenge. Thus, we did what we felt best addressed the special health needs of those individuals, much as we support people with food allergies or religious dietary preferences.
For those who would like assistance with shaping a healthy approach to food, Harvard does have nutritional counseling available through University Health Services and support groups available with the Bureau of Study Counsel. And as always, we’ll continue to work with individuals who have special dietary needs, be they allergies, religious guidelines, or political preferences such as vegetarianism. And as always, we continue to forge ahead on the sustainability of our menus (See the sustainability report at http://www.dining.harvard.edu/about_HUDS/sustainability.html).
To that end, don’t forget: sign up for the Ward’s Berry Farm trip this Friday. Spots are filling in a hurry, so email crista_martin@harvard.edu to save your spot!
Fortunately, at Harvard we have the pre-eminent School of Public Health, which has released the Healthy Eating Pyramid and is what we use as our guiding principle in making menus.
According to HSPH, “When it comes down to it, the best advice on what to eat is relatively straightforward: Eat a plant-based diet rich in fruits, vegetables, and whole grains; choose healthy fats, like olive and canola oil; and red meat and unhealthy fats, like saturated and trans fats, sparingly.”
As a complement to the Healthy Eating Pyramid, they summarize “Eight Tips for Eating Right:
- “Choose good carbs, not no carbs. Whole grains are your best bet.
- “Pay attention to the protein package. Fish, poultry, nuts, and beans are the best choices.
- “Choose healthy fats, limit saturated fat, and avoid trans fat. Plant oils, nuts, and fish are the healthiest sources.
- “Choose a fiber-filled diet, rich in whole grains, vegetables, and fruits.
- “Eat more vegetables and fruits. Go for color and variety—dark green, yellow, orange, and red.
- “Calcium is important. But milk isn't the only, or even best, source.
- “Moderate drinking can be healthy—but not for everyone. You must weigh the benefits and risks.
- "A daily multivitamin is a great nutrition insurance policy. Some extra vitamin D may add an extra health boost.”
That said, good carbs, lean proteins, healthy fats, no trans fats, and lots of veggies and fruits are available. HSPH declines to specify portions or calories, but notes that moderation is the cornerstone of wellbeing.
Which leads to nutrition information on the menu cards. Many of you have inquired about the decision to remove nutrition information. As you know, HUDS consulted with University Health Services, the Bureau of Study Counsel, and the College, about limiting nutrition data to the kiosks and web. Specifically, we needed to address the challenge a quiet and surprisingly large contingent of our community faces with eating disorders. Those individuals can place an undue emphasis on calories and other literal food values, making their placement over every food item a real challenge. Thus, we did what we felt best addressed the special health needs of those individuals, much as we support people with food allergies or religious dietary preferences.
For those who would like assistance with shaping a healthy approach to food, Harvard does have nutritional counseling available through University Health Services and support groups available with the Bureau of Study Counsel. And as always, we’ll continue to work with individuals who have special dietary needs, be they allergies, religious guidelines, or political preferences such as vegetarianism. And as always, we continue to forge ahead on the sustainability of our menus (See the sustainability report at http://www.dining.harvard.edu/about_HUDS/sustainability.html).
To that end, don’t forget: sign up for the Ward’s Berry Farm trip this Friday. Spots are filling in a hurry, so email crista_martin@harvard.edu to save your spot!
Friday, September 19, 2008
Ward's Berry Farm: Update
Enjoy tonight's Delicata Squash, fresh from Ward's Berry Farm's fields. And please join us, if you can, on Friday, September 26 for a tour and cooking demonstration. We'll leave Harvard at 11am, and return around 2pm.
Email crista_martin@harvard.edu if you'd like to participate!
Email crista_martin@harvard.edu if you'd like to participate!
Monday, September 15, 2008
Ward's Berry Farm
HUDS will literally begin to reap the rewards of a new partnership this week. Over the summer, we collaborated with Ward’s Berry Farm in Sharon, MA, to select nine varieties of squash that they would grow and harvest specifically for us. The first of those appear on the menu this week.
Squash is a later harvest vegetable, which is great because so much of Massachusetts’ produce is in season before the academic year begins. Several of its varieties are also some of the few indigenous vegetables to the state, most notably the Blue Hubbard. And those with the harder exterior skin can be cold-stored over the winter, so that we have “fresh” vegetables longer.
Ward’s Berry Farm is owned by Jim Ward, whose father bought the 200 acre plot after his retirement. Ward’s Berry grows a full range of produce, and people especially enjoy their you-pick berry patches and bushes. This is a unique partnership for them, too, and it has been fun to cultivate.
Together we defined how much of their land they could afford to dedicate to HUDS, and what crops would provide the best yield and value. The expected result is 40,000 pounds of delicious, local squash, grown under integrated pest management processes. As a comparison, last year HUDS offered 17,500 pounds of local squash, in far fewer varieties.
Why do we value eating locally? Fresh produce always tastes better, and these varieties will inspire new creativity and flavors from our chefs. Also, reduced trucking and processing is better for the environment. And it is important to financially support local agriculture so the land can maintain some of its historic integrity.
Please join us later this week for a trip to Ward’s Berry Farm, where we’ll check on the crop, do some cooking and tasting, and maybe even harvest some of what will appear on your plate next week. Email crista_martin@harvard.edu for specific details about date and time (at this writing, we’re still finalizing the details).
On to some of your questions:
Why remove nutrition info from the menu cards?
Feedback over the years has been mixed as to the value of nutrition information on the menu cards. But at the urging of parents and students, we recently reviewed the practice with representatives from University Health Services, the Bureau of Study Counsel, and the College, who recognized the challenge some people face with eating disorders, or hyper attention to the literal value of food. For that reason, we removed the nutrition info from a place of prominence, but kept it available for relatively easy and private access.
Steamed vegetables daily?
I’ve shared your feedback with the chef. In many Asian cultures, steamed vegetables and rice are common for breakfast. Perhaps we can spread it around the menu!
Squash is a later harvest vegetable, which is great because so much of Massachusetts’ produce is in season before the academic year begins. Several of its varieties are also some of the few indigenous vegetables to the state, most notably the Blue Hubbard. And those with the harder exterior skin can be cold-stored over the winter, so that we have “fresh” vegetables longer.
Ward’s Berry Farm is owned by Jim Ward, whose father bought the 200 acre plot after his retirement. Ward’s Berry grows a full range of produce, and people especially enjoy their you-pick berry patches and bushes. This is a unique partnership for them, too, and it has been fun to cultivate.
Together we defined how much of their land they could afford to dedicate to HUDS, and what crops would provide the best yield and value. The expected result is 40,000 pounds of delicious, local squash, grown under integrated pest management processes. As a comparison, last year HUDS offered 17,500 pounds of local squash, in far fewer varieties.
Why do we value eating locally? Fresh produce always tastes better, and these varieties will inspire new creativity and flavors from our chefs. Also, reduced trucking and processing is better for the environment. And it is important to financially support local agriculture so the land can maintain some of its historic integrity.
Please join us later this week for a trip to Ward’s Berry Farm, where we’ll check on the crop, do some cooking and tasting, and maybe even harvest some of what will appear on your plate next week. Email crista_martin@harvard.edu for specific details about date and time (at this writing, we’re still finalizing the details).
On to some of your questions:
Why remove nutrition info from the menu cards?
Feedback over the years has been mixed as to the value of nutrition information on the menu cards. But at the urging of parents and students, we recently reviewed the practice with representatives from University Health Services, the Bureau of Study Counsel, and the College, who recognized the challenge some people face with eating disorders, or hyper attention to the literal value of food. For that reason, we removed the nutrition info from a place of prominence, but kept it available for relatively easy and private access.
Steamed vegetables daily?
I’ve shared your feedback with the chef. In many Asian cultures, steamed vegetables and rice are common for breakfast. Perhaps we can spread it around the menu!
Subscribe to:
Posts (Atom)
