APRIL MONTHLY SPECIALS
FIRESIDE CAFÉ | GRIDIRON GRILL
BURGER OF THE WEEK
Week
Week
Week
Week
Week
of
of
of
of
of
April
April
April
April
April
1st - Cowboy Burger
7th - Caprice Burger
14th - Five Alarm Burger
21st - Peppercorn Blue Cheeseburger
28th - Reuben Burger
Check out the Daily Specials at these food
stations daily!
Each Combo includes:
• Fresh Homemade Potato Chips
• Delicious Bakery Bar
You will find some of the most popular
Heritage Deli items ready to combo here!
March 31st - $1 for TWO Hot Dogs
April 7th - $1 for Chipotle Snack Wrap
April 14th - $1 for Parmesan Chicken
April 21st - $1 for Chicken Parmesan Snack Wrap
April 28th - $1 for Corn Dog
BUNS & BOWLS
SUB OF THE WEEK
FIRE & STONE PIZZERIA
PIZZA OF THE WEEK
March 31st - Philly Beef
April 7th - Tuna
April 14th - Meatball-Pepperoni
April 21st - Chicken Parmesan
April 28th - Club
BBQ Chicken
Chicken Bacon Ranch
Buffalo Chicken
Deluxe
Thai Chicken
NORTH POINT PM
DAILY DOLLAR MENU
COMMONS MINI MART
Sunday
Peppercorn Chicken Sandwich
Monday
Chicken Snack Wrap
Tuesday
Junior Hamburger
Wednesday
Combo of Fries & 12 oz. Fountain
Beverage w/ Hot Sandwich of $2.40
or more
Thursday
Grilled Cheese
Week of April 1st
Nachos w/ Cheese
Week of April 7th
20 oz. Coffee
Week of April 14th
Turkey & Cheddar Cheese
on a Bun
Week of April 21st
Nachos w/ Cheese
Week of April 28th
Any Jumbo Muffin
Three selections offered each week from:
• Cranberry Turkey Sandwich
• Tuscan Chicken Sandwich
• BLT Sandwich
• Italian Club
• Mandarin Chicken Salad
NORTHERN EXPRESS APRIL SPECIAL
Celebrate Spring! Treat Yourself to Ice Cream.
35 Cents off a cone or cup of Ice Cream.
TASTE & EXPERIENCE A WESTERN STYLE MEAL
MONTHLY EVENTS
On Wednesday, April 10th Commons and North Point Dining Halls will offer a Western themed
meal at dinner from 4:00 – 7:30 p.m. All prices will be normal for this meal. The décor will
carry a western theme and games will be offered to win prizes. Keep in mind that set up for
this meal will require the temporary closure of dining hall service this day.
Dining Service Advisory
Committee Meeting
Cowboy Beef Tips on Gun Powder Biscuits | Western Lentil Stew on Gun Powder Biscuits
Western BBQ Chicken | Mashed Potatoes & Gravy | Western Style Baked Beans | Bi-Color Corn
Full Salad Bar | Cowboy Caviar w/Tortilla Chips | Dinner Rolls
Draft Root Beer | Apple Crisp | Cherry Crisp | Ice Cream & Toppings
Prices for this meal are the same as regular dinner meal prices!
NORTH POINT PM APRIL SPECIAL
Bosco Breadsticks only $2.50, Save $.79
BLOCK PLAN DEALS
For only one meal at
HC2 Jarvis Express!
Super Sub Sandwich,
Homemade Potato Chips,
and Pumpkin Bar!
Cranberry Turkey
Sandwich, Homemade
Potato Chips, and
Pumpkin Bar!
FIRESIDE CAFE | UPPER LEVEL MSC
GridIron Grill: Full breakfast menu and upscale sandwiches for lunch
Monday-Friday
7 a.m. - 3 p.m.
Poblano's: Mexican food your way - tacos, burritos, quesadillas
Monday-Thursday 10:30 a.m. - 10 p.m.
Friday
10:30 a.m. - 3 p.m.
Innovations: Dishes cooked to order with pasta and Asian cuisine
Monday-Thursday 10:30 a.m. - 10 p.m.
Friday
10:30 a.m. - 3 p.m.
Comfort Zone: All of the Midwestern and Stout favorite comfort foods
Monday-Friday
10:30 a.m. - 3 p.m.
Heritage Deli: Upscale sandwiches and salads - ready to go!
Monday-Friday 10:30 a.m. - 3 p.m.
SKYLIGHT MARKET | LOWER LEVEL MSC
Mo-Th 7 a.m. - Midnight | Fr 7 a.m. - 11:30 p.m. | Sa 10:30 a.m. - 11:30 p.m. | Su 12:00 p.m. - Midnight
Grab & Go: Convenience and ready-to-eat foods
Blue Devil Grill: All-American fast food menu items
Buns & Bowls: Subs and salads made to order
Fire & Stone Pizzeria: Brick Oven pizza by the slice
Brew Devils: Full line of Starbucks beverages, smoothies, ice cream treats
Open at 10 a.m. Monday - Friday
April 2013 Edition
Purchase any sandwich or salad for $3.00 and
make it a combo for an additional $1.29
SKYLIGHT MARKET | APRIL SPECIALS
of
of
of
of
of
University Dining Services
Value Combos - Treat Yourself Right!
BLUE DEVIL GRILL
Week
Week
Week
Week
Week
Presented by
HC2 JARVIS EXPRESS
RETAIL DINING OPERATIONS
EXPRESSWAY CARTS: Quick service of coffees, sodas,
sandwiches and more.
UNIVERSITY DINING ADVISORY COMMITTEE MEETS
UNIVERSITY LIBRARY
Monday-Thursday
HARVEY HALL
Monday-Thursday
Friday
The University Dining Service (UDS) Advisory Committee represents all students, faculty and
staff working with the management of UDS to improve operations and satisfy customer needs.
If you have ideas or suggestions you want discussed by the Advisory Committee feel free to
contact one of the members listed on our Web site: www.uwstout.edu/dining . You may also
email suggestions or request to be a member via Ann Thies, Director of Dining Service at
thiesa@uwstout.edu.
9:30 a.m. - 5:00 p.m.
7:30 a.m. - 3:00 p.m.
7:30 a.m. - 2:00 p.m.
HC2 JARVIS EXPRESS: Located in the large ground floor
lounge of Jarvis Hall, this location offers grab and go
service with the best of our Expressway Carts and the
Heritage Café menu. Snacks, quick lunch, and beverages
await you.
Monday-Thursday
7:30 a.m. - 5:00 p.m.
Friday
7:30 a.m. - 2:00 p.m.
NORTHERN EXPRESS & NORTHPOINT PM: Offering in between
meal and late night snacks plus popular grocery items for
north campus residents.
Daily Northern Express Hours
Sunday
10 a.m. - 12:00 a.m.
Monday-Thursday
7 a.m. - 12:00 a.m.
Friday
7 a.m. - 10:00 p.m.
Saturday
10 a.m. - 10:00 p.m.
Daily PM Hours
Sunday
Monday-Thursday
7:30 p.m. - 12:00 a.m.
8 p.m. - 12:00 a.m.
The committee meets monthly; the next meeting is Monday, April 1st at 5 p.m. in Badger
Room of the Memorial Student Center.
SAMPLE BAR APRIL – GIVE US FEEDBACK!!
Every Tuesday at Commons and North Point Dining Hall we offer samples of new recipes or
products and ask for customer feedback. Take a minute each of these Tuesdays in April to try
the sample and tell us what you think. Your opinion counts!
April 2nd April 9th April 16th April 23rd April 30th Flatbread Genovese
Apple Cranberry Cobbler
Chicken Soup w/Grains & Corn
Broccoli & Cauliflower Au Gratin
Egg & Sausage Grilled Cheese
COMMONS MINI MART: Located on first floor of the Commons
offering all day grab and go foods as well as a limited grocery
line.
Sunday
Monday-Thursday
Friday
Saturday
10 a.m. - 7 p.m.
7 a.m. - 8 p.m.
7 a.m. - 7 p.m.
10 a.m. - 7 p.m.
University Dining Service
Learn more at www.uwstout.edu/dining
Monday, April 1
Family Weekend
April 12-14
NUTRITION NEWS YOU CAN USE
HEALTHY EATING FOR WEIGHT LOSS AND AVOIDING THE FADS
With warmer spring temperatures, you may be thinking about
getting in shape for the summer season ahead of us. Even though
it may be tempting, it’s better to avoid fad diets that promise quick
weight loss. Some of the popular diets recently are the Paleo or
Caveman diet, cleansing diets, and the Raw Food diet. Here’s a
description of each of them, why you should avoid them, as well as
some healthy weight loss tips.
The Paleo or Caveman diet is based on the eating habits of
Paleolithic times when hunting and gathering methods were used
to collect food. The diet recommends consuming fruits, vegetables,
lean meats, and seafood. Dairy foods, whole grains, and legumes
are eliminated. Promises of following the diet include chronic
disease prevention and increased athletic performance. Nutritional
issues with this diet: although the diet encourages whole foods
and discourages processed choices, it lacks variety and can lead
to nutritional inadequacies because numerous food groups are
eliminated.
Cleansing diets of a variety of types are popular, these diets involve
following a “detox” regimen to cleanse the body. These cleanses
promise to rid the body of toxins that accumulate. The main
purpose isn’t weight loss, but generally with the severe caloric
restrictions that are recommended weight loss does happen.
Nutritional issues with this type of cleanse regimen: the drastic
weight loss and possible dehydration, especially if diuretics or
enemas are consumed. In addition, our bodies have built-in
cleansing systems in the liver and the kidneys, so we don’t need to
take possibly harmful cleanses to destroy toxins, they are already
dealt with, naturally.
The Raw Food diet encourages eating uncooked, unprocessed, and
often organic foods for most food choices. The theory behind the
diet is that when food gets cooked above 118°, the heat creates
toxins and destroys vitamins and enzymes needed for proper
digestion. The diet promises improved health, some people are
following it for weight loss too. Nutritional issues with this diet:
the body produces its own digestive enzymes, so we don’t need to
get them from food. Also, certain nutrients, such as lycopene in
tomatoes, are better absorbed when they’re consumed in cooked
food. Some raw foods, like raw or undercooked eggs, meats, and
unpasteurized milk and cheese can result in foodborne illnesses
like salmonellosis and listeriosis. The diet can lead to deficiencies in
some B vitamins and omega-3 fats.
Be cautious of any diet plan or weight- loss product that sounds too
good to be true! There are no foods or pills that magically burn fat.
No super foods that will alter your genetic code. No products that
will miraculously melt fat while you watch TV or sleep. Steer clear of
diet plans that promise rapid weight loss, allow unlimited quantities
of any food, such as grapefruit or cabbage soup, recommend
combining certain foods or eating foods at specific times of day,
have rigid meal plans, and do not include physical activity.
Instead of following a fad diet like these, you’ll be healthier and
have safer weight loss if you maintain healthy eating habits based
on My Plate guidelines. Eat a variety of foods from all food groups:
fruits, vegetables, grains, including whole grains, proteins foods like
lean meats, seafood, beans, and non-fat or low-fat dairy foods. Try
to have half of your plate coming from fruits and vegetables, onefourth from grains and one-fourth from lean proteins, with a serving
of dairy like low or non-fat milk or yogurt.
Check the My Plate website: www.chosemyplate.gov for guidance on
how much to eat from each food group. Go to the “Super Tracker”
to figure out your recommended intake based on your age, height,
weight, gender and physical activity level.
You’ll find guidance for healthy weight loss under “Weight
Management”. Keep in mind that everyone has a personal calorie
level for weight maintenance. Calorie balance over time is the
key to weight management. Calorie balance is the relationship
between calories consumed from foods and beverages and calories
expended in normal body processes, like breathing and digestion,
and through physical activity. By consuming fewer calories than
you expend weight loss will occur. Try to keep weight loss at a
rate of 1-2 pounds a week for good health and long term weight
maintenance.
Regular physical activity is essential for good health and for healthy
weight management. The key to success with physical activity is
finding activities that you enjoy and incorporating them into your
daily routine.
CEREAL SURVEY DRIVES CHOICES FOR 2013-14
Cereal surveys were distributed in February so students can have a
voice in the cereal selections offered for the year of 2013-14. The
options on the survey are chosen by availability in the foodservice
market for institutional service and then grouped by category.
The intent is to offer something for everyone. At both Commons
and North Point Dining Halls we have added a cereal choice for
next year bringing the total cereal options available daily to 15
selections. The categories are Sweetened and Semi-Sweetened,
Low Sugar and High Fiber/Bran. This year one of the selections
that made the list will be a sweetened cereal but will add an option
under the High Fiber area, adding the 15th choice to the list. This
cereal is Frosted Mini Wheats. Also new to the list this year is
Kelloggs’ Apple Jacks. Gone from the list is Cocoa Puffs, the more
popular Reeses Puffs carries the chocolate vote this year.
Tabulation of the results by strict popularity in each category is used
to make selections, 423 surveys were completed. Here are the
cereals to be offered next year in each cafeteria dining facility.
Offered Daily @ Commons & North Campus Dining Halls:
1. Lucky Charms . . . . . . . . . . . . . .
2.Cinnamon Toast Crunch . . . . . .
3.Reeses Puffs . . . . . . . . . . . . . . .
4. Honey Nut Cheerios . . . . . . . . .
5. Frosted Flakes . . . . . . . . . . . . . .
6. Apple Jacks . . . . . . . . . . . . . . . .
7. Fruit Loops . . . . . . . . . . . . . . . .
8.Captain Crunch . . . . . . . . . . . . .
General Mills
General Mills
General Mills
General Mills
Kelloggs
Kelloggs
Kelloggs
Quaker
REGISTERED DIETICIAN LOCATED ON CAMPUS
Lisa Eierman, R.D. is employed by University Dining Services to answer your nutrition questions or address dietary concerns.
Lisa can be contacted by phone (232-3599) or email (eiermanm@uwstout.edu). Her office is located in Room 160 of Merle
Price Commons. Lisa is on campus on Mondays and Wednesdays.
9. Frosted Mini Wheats . . . . . . . .
10.Cheerios . . . . . . . . . . . . . . . . . .
11.Rice Krispies . . . . . . . . . . . . . . .
12.Kix . . . . . . . . . . . . . . . . . . . . . . .
13.Special K . . . . . . . . . . . . . . . . . .
14.Raisin Bran . . . . . . . . . . . . . . . .
15.Granola . . . . . . . . . . . . . . . . . . .
Kelloggs
General Mills
Kelloggs
General Mills Kelloggs
Kelloggs
Malt-O-Meal NUTRITION AND DIETARY HABITS OF STUDENTS
A survey was administered in the Commons and North Point dining
halls in February 2013. The survey was also administered on line
to capture those not dining during survey time. The results are
used to guide resources and direction in menu planning, education
materials development and retail product additions. A total of 470
students participated in the survey, below are the results of the
survey questions.
When asked how satisfied students are with the variety of healthy
foods in Commons & North Point respondents gave an average
rating of 3.50 on a 5 point scale and the response percentages that
provided this score are indicated below:
The top five choices students indicate they are making or feel are
important to a healthy diet for them are:
1.
2.
3.
4.
5.
More Fruits & Vegetables More whole grains
More lean meats
Decreasing saturated fat
Less calories/trying to lose weight
91% selected
70% selected
69% selected
61% selected
61% selected
When asked how satisfied students are with the amount and type of
nutritional information offered in UDS students average score was
3.48 on a 5 point scale.
When asked about the frequency that vegetarian entrée dishes
should be offered at the Kitchen Classics station (Lunch & Dinner)
given the standard choices at repeating specialty bars students
indicate the following:
Never - 31%
4 meals/week (21% of meals) - 32%
7 meals/week (37% of meals) - 14%
10 meals/week (53% of meals) - 10%
14 meals/week (74% of meals) - 8%
19 meal/week (100% of meals) - 6%
Dietary preferences when considering level of vegetarianism
reflected:
Unrestricted meat/dairy/egg - 83%
Partially meatless - 13%
Vegetarian - 3%
Other - 1%
Of the 3% indicating a vegetarian diet: 65% are Lacto-ovo (eat
dairy & eggs); 7% are Ovo (eat eggs)’ 7% Lacto (eat dairy) and 21%
Vegan.
The percentage of students who indicated a health condition or
allergy affected by diet was 13% of respondents.
CURIOUS ABOUT NUTRITION AND EATING RIGHT?
Many students are concerned about healthy dining choices. UDS
works to allow students to learn what a healthy balanced diet
consists of through the use of a Registered Dietitian to prepare
educational materials for inclusion in this menu, on the web,
on table tents. Nutrition advice is also freely given one on one
meetings with students.
In addition, many of the foods served in our cafeterias and
restaurants have detailed nutrition information on our web site.
To learn more go to our web site and learn to “eat right”. www.
uwstout.edu/dining , once here go to the “Nutrition Done Right” on
side bar then to “Eating Well On Campus” then use the “My Plate”
logo. You can analyze your meal here or you can read individual
labels for each food offered. You will also find this set up as a
direct link on the kiosks located: 1st floor Commons at base of
entrance to cafeteria; 2nd floor Commons in center of dishroom
exits; and at North Point in concourse.