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.

 

Benchmark is proud to have Karen Meyers, one of the best nutritionist in the state, on staff that continually works with chefs to develop menus and recommend healthy adjustments. She serves as Benchmark’s director of Nutrition and Compliance, responsible for insuring nutritional values and health code compliance.

 

Karen Meyers is a registered, licensed dietitian and certified personal trainer. She is an honors graduate of the University of Central Oklahoma with a Bachelors Degree and a Masters of Science Degree in Nutrition and Food Management. She holds a personal training certification from the American Council on Exercise (ACE) and is a Certified Wellcoach. Karen directed the dietetic internship at UCO, taught nutrition on the college level and has extensive clinical and management experience, both in hospital and clinical settings. She is a member of the American Dietetic Association (ADA) and Sports Cardiovascular and Wellness Dietitians. She has a certificate of training in Adult Weight Management from the ADA. She has served as President of the Oklahoma Dietetic Association and has been named Outstanding Dietetic Educator in the state of Oklahoma and Emerging Leader in Dietetics by the ADA.

 

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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