april specials
EXPRESSWAY CARTS: Quick service of coffees, sodas, sandwiches and more.
UNIVERSITY LIBRARY Monday-Thursday
HARVEY HALL Monday-Thursday
Friday
HC2 JARVIS EXPRESS
Value Combos - Treat Yourself Right!
9:30 a.m. - 5:00 p.m.
7:30 a.m. - 3:00 p.m.
7:30 a.m. - 2:00 p.m.
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!
Sunday
Monday-Thursday
Friday
Saturday
Daily Northern Express Hours
10 a.m. - 12:00 a.m.
7 a.m. - 12:00 a.m.
7 a.m. - 10:00 p.m.
10 a.m. - 10:00 p.m.
• Cranberry Turkey Sandwich
• Tuscan Chicken Sandwich
• BLT Sandwich
• Italian Club
• Mandarin Chicken Salad
Daily PM Hours
7:30 p.m. - 12:00 a.m.
8 p.m. - 12:00 a.m.
BREW DEVILS | NOW AVAILABLE!
Starbuck’s Frappuccino
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
10 a.m. - 7 p.m.
Monday-Thursday
7 a.m. - 8 p.m.
Friday
7 a.m. - 7 p.m.
Saturday
10 a.m. - 7 p.m.
HEY BLOCK PLAN MEMBERS!
Check out the Daily Specials in the Memorial Student
Center at these stations:
BLOCK PLAN DEALS
For only one meal at
HC2 Jarvis Express!
Super Sub Sandwich
Homemade Potato Chips
Pumpkin Bar
Cranberry Turkey Sandwich
Homemade Potato Chips
Pumpkin Bar
Cool off with a creamy, sweet
Starbuck’s Frappuccino drink!
NORTH POINT PM
COMMONS MINI MART
Week of April 1st
Week of April 1st
Week of April 8th
Week of April 8th
Week of April 15th
Week of April 15th
Chicken Snack Wrap Nachos with Cheese
Grilled Cheese
Chicken Sandwich
Week of April 22nd
Two Hot Dogs
Week of April 29th
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
Turkey & Cheese “Bun-dles”
April
April
April
April
April
Week of April 29th
Cheddarwurst
1st - Peppercorn Burger
8th - Reuben Burger
15th - Salsa Burger
22nd - Mediterranean Burger
29th - Caprice Burger
BLUE DEVIL GRILL
Week of April 1st - $1 Chicken Ranch Snack Wrap
Week of April 8th - Two Corn Dogs for $1
Week of April 15th - $1 Grilled Cheese
Week of April 22nd - Two Hot Dogs for $1
Week of April 29th - $1 Chipotle Snack Wrap
BUNS & BOWLS
SUB OF THE WEEK
FIRE & STONE PIZZERIA
PIZZA OF THE WEEK
Week
Week
Week
Week
Week
Deluxe
Veggie
Hawaiian
BBQ Chicken
Chicken Artichoke
April
April
April
April
April
Thursday, April 5th
Spring Holiday
Friday, April 6th Monday, April 9th
Monday, April 9th
Family Weekend
Friday, April 20th Sunday, April 22nd
Muffins, Any Flavor
SKYLIGHT MARKET | APRIL SPECIALS
of
of
of
of
of
Day Before Spring Holiday
Week of April 22nd
BURGER OF THE WEEK
of
of
of
of
of
Monday, April 2nd, Room 39
North Point Dining & Fitness Center
Diners enjoyed this special dinner meal with all-you-can-eat wings and pizza.
There were eight different sauces for the wings with the most popular being Ranch and Sweet Baby Ray’s taking second. The decorations and music
played were reminiscent of the rock and roll era. The Commons served 1272
and North Point served 483 for a total of 1755 diners. Games were played at
both locations and prizes awarded. Below is a chart indicating the popularity
of theme and menu as rated by 419 diners that night.
Two Hot Dogs
FIRESIDE CAFÉ | GRIDIRON GRILL
Week
Week
Week
Week
Week
Dining Advisory Committee Meeting
Dining Operations Re-Open
Shakes, Any Flavor
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 am. - 10 p.m.
Friday
10:30 am. - 3 p.m.
Innovations: Dishes cooked to order with pasta and Asian cuisine
Monday-Friday 10:30 a.m. - 3 p.m.
Comfort Zone: All of the Midwestern and Stout favorite comfort foods
Monday-Friday
10:30 - 3 p.m.
Heritage Deli: Upscale sandwiches and salads - ready to go!
Monday-Thursday 10:30 - 10 p.m.
Friday 10:30 - 3 p.m.
Rock n’ Roll Pizza & Wing Night A Success
Three selections offered each week from:
NORTHERN EXPRESS & NORTHPOINT PM: Offering in between meal and late night snacks plus popular
grocery items for north campus residents.
Blue Devil Cuisine
Purchase any sandwich or salad for $3.00 and
make it a combo for an additional $1.29
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.
April 2012
UNIVERSITY DINING SERVICES
1st - BLT
8th - Club
15th - Meatball
22nd - Roast Beef
29th - Tuna
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 at 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.
The Advisory Committee meets monthly;
the next meeting is Monday, April 2nd at
5 p.m. in Room 39 North Point Dining &
Fitness Center.
The Commons and North Point Dining Halls will be serving a menu designed to
give diners an Asian meal experience on Wednesday, April 11, 2012 at dinner,
from 4:00 – 7:30 p.m. The decorations and activities will support the Asian
theme. Diners can look forward to the following menu items:
Pacific Rim Soup
Build-Your-Own Oriental Salad
Full Salad Bar Enhanced With:
Mandarin Oranges
Grape Tomatoes
Toasted Almonds
Fried Wonton Strips
Oriental Dressing
General Tso Tofu, Vegetarian
General Tso Chicken
Pork Loin w/Hoisin Sauce Glaze
Chicken Spring Rolls
Jasmine Rice
Lo Mein
Stir Fry Vegetable Blend
White Dinner Rolls
Mango Lassi
Chilled Mango Flavored Yogurt Drink
Fortune Cookies
Orange Toffee Almond Sandies
Vanilla Cream Puffs
Soft Serve
Baseline $2.40 | Block Plan $1 Meal | Flexline $6.45 | Cash $7.60
UNIVERSITY DINING SERVICE
Learn more at www.uwstout.edu/dining
Nutrition News You Can Use
With these warmer spring temperatures, you may be thinking
about getting in shape for the summer season. Though it may
be tempting, it’s best to avoid fad diets that promise quick
weight loss. Some recent popular diets include the Paleo diet,
the Dukan 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 Diet
The Paleo 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.
The Dukan Diet
The Dukan diet was made famous when Kate Middleton
reported following it before her marriage to Prince Phillip. The
diet made its way across the Atlantic and has been popular in
the U.S. as well. This diet is high-protein, low-fat, low-carb and
involves four phases, two for weight loss and two for weight
maintenance. In Phase 1, 68 high-protein foods are allowed and
quick weight loss occurs; in Phase 2, 32 vegetables are added
and weight loss slows down. In Phases 3 and 4, dieters work
on weight maintenance issues to avoid weight regain. The diet
promises permanent weight loss by following this routine.
Nutritional issues with this diet: although the diet stresses
weight maintenance, the amount of protein is too high, and it
lacks variety, nutritional adequacy, and balance. The suggested
rate of weight loss in Phases 1 and 2 is too rapid, making this
diet unsafe.
Cleanse Diets
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, but some follow it for
weight loss as well.
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.
Cereal surveys were distributed in February so that students
could voice their opinions and help select those cereals offered for the 2012 - 2013 year. The options on the survey are
chosen by availability in the foodservice market for institutional food services, and then grouped by category. The intent is
to offer something for everyone. At both dining locations we
will continue to offer 14 cereal choices.
Tabulation of the results by strict popularity in each category
is used to make selections. 366 surveys were completed.
Below are the cereals to be offered next year at each cafeteria dining facility.
Cleanse Diets
Cleansing diets of a variety of types are currently 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 used. In addition, our bodies have built-in
cleansing systems in the liver and the kidneys, so we don’t need
to take on possibly harmful cleanses to destroy toxins, as they
are already dealt with naturally.
Registered Dietitian Available for Your Nutrition Questions
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.
When asked how satisfied students are with the variety of healthy
foods in Commons & North Point, respondents gave an average
rating of 3.40 on a 5 point scale and the response percentages that
provided this score are indicated below:
The top five dietary choices students indicate they are making or feel
are important to a healthy diet are:
1. More Fruits & Vegetables
87%
2. More Whole Grains
63%
3. Fewer Calories/Weight Loss
49% 4. More Lean Meats
45%
5. Less Saturated Fat
43%
When asked how satisfied students are with the amount and type
of nutritional information offered in UDS, students’ average score
was 3.38 on a 5 point scale.
Choose MyPlate.gov Instead!
Instead of following a fad diet like these, you’ll be healthier and
you’ll experience 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 (especially whole grains),
lean meats, seafood, beans, and low-fat dairy foods. Check out
the My Plate website at 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 “My Weight
Manager”. Keep in mind that everyone has a personal calorie level
for weight maintenance. 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, and is the key to long term weight management. By consuming fewer calories than you expend, weight loss will
occur; keep it at a rate of 1-2 pounds a week for good health and
long term weight maintenance.
A survey was administered in the Commons and North Point dining
halls in February 2012, as well as online 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 495 students participated in the
survey. The following are the results of the survey questions.
Every Tuesday at the 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 3rd - Shrimp Creole
April 10th - San Francisco Garlic Fries
April 17th - Turkey Reuben
April 24th - BBQ Flavored Vegetables and Grains
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, and on table tents. Nutrition advice is also freely
given in one-on-one meetings with students.
In addition, many of the foods served in our cafeterias and
restaurants are accompanied by detailed nutrition information which can be found on our web site. To learn more, go to
www.uwstout.edu/dining and learn to “eat right” by clicking
the “My Plate” logo.
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
indicated the following:
Never
23%
3-4 Meals/Week or 25% of Meals
42%
7 Meals/Week or 50% of Meals
19%
10 Meals/Week or 75% of Meals
7%
14 Meals/Week or 100% of Meals
9%
Dietary preferences considering level of vegetarianism reflected:
Unrestricted Meat/Dairy/Egg
Partially Meatless
Vegetarian
83%
13%
4%
Of the 4% indicating a vegetarian diet:
Lacto-Ovo (Eat Dairy & Eggs)
Ovo (Eat Eggs)
Lacto (Eat Dairy)
Vegan
69%
13%
13%
6%
The percentage of students who indicated a health condition or allergy affected by diet was 13% of respondents.
If you are a student with a dietary intolerance or allergy, be sure to
look for the new University Dining Services’ “Dining Resource Guide:
For Students Affected by Food Allergies & Intolerances,” coming soon!