UT Dining Services is challenging itself to find new ways to give the student body their money’s worth.
Wade P. Burghardt – Culp, UT’s marketing manager for Dining Services, took matters into his own hands to help provide students with dining alternatives. Earlier last month, resident dining promoted the event “Taking It All In Stride.”
“It was a mini-health fair that included representatives from the UT Wellness Committee to discuss nutrition and other health related topics,” said Culp. “A representative from the American Lung Association also attended.”
Donations were collected at the event, and the proceeds were given to Tampa General Pediatric Intensive Care Unit to help defray costs for those who can’t afford healthcare.
Nutrition is a major part of the dining services new developments.
“As always, we are very committed to offering well- balanced options. [In return] we have launched a new tool for students to monitor their nutrition,” said Culp. “As a part of our Balance Mind, Body and Soul Program, we have the nutritional calculator.”
The nutritional calculator can be assessed through the UT website. Students can go to dining.ut.edu and click the wellness link to get started. From there, the Balance Mind, Body and Soul site appears, where the calculator is located.
This tool contains all of the nutritional information for the 6,000 plus recipes prepared in ultimate dining.
“Students can literally plan their entire day’s menu and check to see how many calories, how much sodium and how much sugar they are eating,” said Culp.
With the Super Bowl right around the corner, it’s likely that students are going to forsake healthy eating for at least one weekend, especially at Super Bowl parties with traditional ‘comfort’ foods.
Sodexho has implemented pizza and wing specials and made them available to students for the Super Bowl. Students can pre-order their food to be ready for pick-up on Super Bowl Sunday. Three packages are offered: wings and soda, pizza and soda and a pizza/wings combo with soda.
“It’s a good idea for Sodexho to offer pizza and wing specials for the Super Bowl. That’s what you eat when you watch a football game,” said UT junior John Gaspari.
Specials are being run every Thursday during Black History Month as well.
“Ultimate Dining are alternating [their] cuisines from African, Cajun/Creole, the Caribbean and good old southern food,” said Culp.
Along side the meals, UT’s Diversity Fellowship Group will feature a different African-American leader each Thursday with a photograph and biography information set-up on an easel in front of the Caf.
The fresh sushi that arrived for availability this semester is here to stay. According to Culp, the sushi sales are great.
“I think the sushi is a good idea. I just hope they can keep it fresh because when it’s been sitting out it tends to get gross,” said UT Junior Courtney Krieger.
Even other students who aren’t too thrilled about sushi remained optimistic about having it on campus.
“I don’t really care for sushi,” said UT freshman Yazmin Alfonso. “But I’m sure it will be a hit with those who like it.”
The California Roll, Tuna Roll and Veggie Roll are the only available choices at the moment. The sushi is not provided through meal exchanges but can be purchased in the College of Business vending machines, the Rathskellar and Spartan Express.
Dining services wants feedback on their changes.
“We are running the online survey February, March and April, and everyone is encouraged to participate,” said Culp. “It is available on dining.ut.edu on the feedback page.”