NUTRITION

Properly staffed, a kitchen can generate healthy dishes with few modifications to traditional menus. Simple adjustments in preparation and ingredient selections can make the difference between a healthy menu and a lazy attempt at feeding students. Properly planned, a menu should have less than 30% of calories from total fat and less than 10% from saturated fat. Dramatic changes can be achieved by using lean meats (90/10 or better), reducing transfats, baking instead of frying, using healthy cooking oils, using whole-grain breads and pasta, using only low-fat dairy options, and much more.

Overall wellness involves more than just a proper diet, so we welcome the opportunity to educate students and families on the basics of nutrition and exercise. The Benchmark team, along with select collegiate interns, are available to customers wanting group presentations, food committees, or individual meetings.

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