May Food Trends Survey – Surprising Insights.

If you were part of the UMD Health Services UMD Food Trend Survey last May you may recall that there was a question collecting details on vegetarian eating at UMD.

Here is how the percentages broke down for the 818 who took the survey
Six percent of those who responded said they would consider themselves a vegetarian

We broke that down even further to have a more detailed understanding

OF the 6% (46 respondents)
Flexitarain – 34 %  (usually eat veg but occasionally have meat)
Lacto-ovo -  28 %  (will eat eggs and dairy)
Pescatarian  - 21 %  (no animal eat, will eat fish)
Vegan – 6 %  (No meat fish eggs or dairy)
Pollo  - 4 %  (will eat poultry and some fish)
Ovo – 2 %  (include eggs no dairy)
Raw – 2 %  (eat unprocessed foods and all foods not cooked over 115 degrees)

We had zero responses saying they were lacto vegetarians, (those that eat dairy and no eggs) and zero on the macrobiotic diet (consists of grains, fruits, veg. no meat and some fish)

What was surprising you might be asking.
For me it was looking at the numbers above alongside the numbers of people with food sensitivities and allergies.

Almost 17% (128 respondents) said they have a food sensitivity or allergy.

On a VERY quick and not complete count of those with food sensitivities 51 people said they have a dairy allergy or sensitivity.  That is 5 more people than are vegetarian of any type.  It is worth mentioning that there may be some overlap of those with dairy sensitivity and those who classify themselves as vegetarians; however it does not necessary follow to be the case. There are many who do not eat dairy due to an allergy or sensitivity who do not consider themselves a vegetarian. They just don’t eat diary due to a physical reaction.

Dairy and gluten were the most common allergen or sensitivity that I saw mentioned on the list . Again, in a quick look, 28 people say they have an allergy or sensitivity to gluten/wheat. 

This was eye opening data for me for sure. I expected the numbers of vegetarian and the numbers with food sensitivities and allergies to have much less of a gap in percentages. I actually thought the vegetarian numbers would be higher than they were. In my experience of working with many who have a food allergy or sensitivity there is the feeling that pretty much anywhere we go it seems easier to find vegetarian options labeled and available, than it is to find foods or find out what is in food so we can avoid the options that make us sick or threaten our lives. Thank goodness this is something that is changing all over.

Judy Breuer

What is all this "Food Sensitivity" Stuff About Anyway?

Ever wonder what is meant by "food sensitivities"??

Wednesday, March 6th:

10-11  in Kirby 355/357

find out with snacks and facts, presented by Judy Breuer, Health Education
Intern.-Join us for conversation and discussion around this topic
What are they? Why might they be increasing? And how to navigate UMD with a food sensitivity. 

Would You Like to Have Dinner with the Dietitian?

Take advantage of this great opportunity with Jean, UMD's Dietitian. (open to everyone - students and faculty)

 

"The Healthy Food Fight - Dinner with the Dietitian"

Join UMD Dining Service's Dietitian Jean Rodvold for dinner & discussion at the Dining Center every Wednesday night from 5-6pm. Ask questions & get answers from a professional. While there is a planned topic, know that all discussions and questions are welcome!

 

When? Wednesday nights

Where? UMD Dining Center (on the right side near the window - look for the tables with tablecloths!)

What time? 5-6pm

For Who? All are welcome--students, faculty, staff & their families

 

Spring 2013 Schedule:

FEBRUARY: American Heart Month

2/6 Going Meatless--the what, why and how

2/13 Good Fat--Bad Fat

2/20 Sodium--an essential mineral or deadly seasoning?

2/27 Portion Distortion

MARCH: National Nutrition Month®  "Eat Right, Your Way, Every Day"

3/6 Eating healthy with MyPlate at the DC

3/13 Registered Dietitian Day--Q&A

3/20 College life -- Eating on the go

3/20 SPRING BREAK

***Please note that you must purchase a meal to get into the Dining Center, cost for dinner is $8.90.

Just Try It! - OR - Don’t Shoot Yourself in the Foot, Plus Other Tips to Take With You While You Eat This Holiday Season and Beyond.

I have heard countless people comment upon seeing a food item that is labeled, gluten free, dairy free, refined sugar free, etc. pass it up due to the label that somehow translates to them as… “That must taste bad”

I suggest a little more thought be placed around this decision.

Consider…

 

Your steak, be it tenderloin, flank or chuck is wheat free, dairy free, egg free, peanut free, soy free, fish free.

Hershey’s kisses could wear a sign proudly announcing “gluten free”. Would this cause you to drop them and grab another bag?  (A marketing test I would LOVE to perform.)

Your apple, orange, mango, pea pods are all free of the big 8 allergens.

What are the big 8 allergens you ask?

Milk

Eggs

Fish

Crustacean Fish

Peanuts

Tree nuts

Soy

Wheat

Let’s not forget that most fudge and flourless chocolate is also gluten free. OH, what a CRIME to have missed that taste sensation with a poor judgment call to assume sand gluten = sans flavor.

The list goes on and on!

Keep these things in mind as you travel to parties and gatherings.  I promise you, you will be AMAZED at what sensitivity friendly taste treats are hiding out there to be discovered and enjoyed. If you are not someone that has had to deal with food sensitivities, you may find the various “frees” intimidating and perhaps feel as if they are a subtle warning to stay away.   They may just be the product of a very conscientious host.  Food sensitivities and allergies are on the rise at phenomenal rates. This is something you will likely see more often. Hosts and catering services are reaping the benefits of business with this extra effort.

That being said… use common sense when the plate of gluten free, dairy free, peanut free chocolate chip cookies contains a much smaller population than the regular “everything” cookie platter.  You may want to back off for the sake of ensuring the guests in need of food sensitivity friendly foods have had their fill.  (Have you seen the episode of How I Met Your Mother with Martian Short at Marshall and Lily's party? He plays a vegetarian. There were vegetarian egg rolls at the party but they were so good everyone else ate them and he had nothing left at the party to eat. It was NOT pretty.  Just something to consider!). This can be solved by confirming with the host or catering. And who knows, your consideration and awareness may pay off in impressing the person you have been desperately wanting to flirt with all evening!

There is a difference in being respectful and being persnickety and passing up the well labeled food due to new food fears. Don't shoot yourself in the foot!

Go forth and have a wonderful and delicious holiday season! 

Judy B. 

MEET OUR FOOD COACH! Upcoming event and contact information

I'm very excited to introduce Jean Rodvold, UMD's Food Coach!

Far more than just a food coach Jean not only works to inform direction in Dining Services, she serving as a resource for staff, faculty and students.  If you have a question about your food here at UMD, what is in it, both ingredients as well as nutritional details, or maybe you would like some nutritional advice and guidance around your specific diet Jean is a fantastic resource. 
 

Having the chance to meet and work with Jean I can honestly say she is a great addition to UMD. She has already done great work that is not evident to the naked eye. She is a driving force in expediting having nutritional information available more readily and easily for all of us. She has made small but significant changes such as moving the gluten free bread from a bin in the sandwich bar to its own separate container off to the side.

Jean's bio and contact information is below. 

First... details about a free event providing a perfect opportunity to meet Jean and gain helpful information supporting our eating through the stress surviving finals week and the holidays.  And, let's be honest here... who couldn't use a boost around that time that has us feeling good and our brains at optimal capacity. When all systems are go and on full throttle keeping our nutritional support in place helps minimize the highs and lows keeping us consistently energized as well as smarter!

FREE EVENT

 "Eat Through Stress"

Monday December 3rd

11AM

Garden Room

Join us to talk about eating healthy during FINALS WEEK and through the holidays!!

Please join us!

Jean Rodvold, UMD Food Coach

Jean received her B.S. degree in Nutrition and Dietetics from the University of Minnesota, Twin Cities. She completed her dietetic internship at the Mayo Clinic, Mayo School of Health Sciences in Rochester, MN. She worked as a Dietetic Technician at Regions Hospital in St. Paul, MN for two years before joining the University of Minnesota Duluth. She enjoys running in her spare time and is a self-proclaimed foodie.

Jean provides nutrition related expertise within both Dining Services and the UMD Employee Wellness Program. Her services are free to students under the Division of Student Life. UPlan members are able to schedule appointments with her under the Health Coaching Program.

Contact Jean with any nutrition related questions at (218) 726-8345 or rodvo005@d.umn.edu

Check out Dining Services Nutrition website for nutrition, health and wellness resources, as well as information to help you eat well on campus, http://www.d.umn.edu/food/nutrition
For more information about the UMD Employee Wellness Program, visit http://www.d.umn.edu/umdhr/wellness/


Welcome Jean!

100% beef or Bread Crumb/gluten Containing Patties.

Curious about the burger patty you are getting at the Burger Hub and Dining Center?
Need to avoid gluten?

As of today...
The new 100% beef, no gluten, 90/10 burger patties that Dining Services has been using the last few weeks will, as of now, no longer be available. Due to customer comment Dining services is going back to the "Cloud" burger which contains bread crumb/gluten fillers.  

If you are in need of a gluten free burger at the Burger Hub or would just like a 100% beef patty.
When you are at the burger hub you will need to order a grass fed beef patty. If you need a gluten free bread choice you will need to specify that as well.

We will do our best to keep you updated of additional changes.

We welcome your feedback, comments and questions.
Thank you!

Where's The 100% beef patty you ask? NOW at Burger Hub.

UMD Dining services has confirmed that the burger served in the Burger Hub at the UMD food court is NOW 100% beef!
No more gluten fillers in your Burger Hub hamburger patty!   This is a huge win for the gluten intolerant!
There is a size and shape difference that you will notice from the old burger as well.

Don't forget, the Center Court Restaurant is a 100% grass fed burger and also gluten free!

I am waiting for absolute confirmation on which hamburger is used in the Dining Center... so, more to come!

Please pass along to those in your life who have celiac, gluten intolerance, gluten allergies, paleo diet consuming, etc.

YEAH!

Not sure what you can eat at UMD?

If you have a particular food you need to avoid, I welcome your challenge to help you find options at UMD.  

Email me at Breu0043@d.umn.edu