Event Management, Dining and Hospitality will have new dishes from 11:30 a.m to 1:30 p.m. on Wednesday in Watterson Dining Commons along with opportunities for students to make informed food choices and develop healthy eating habits.
This event is being held to celebrate National Nutrition Month, an annual campaign established by the Academy of Nutrition and Dietetics.
There is a new theme each year that is aimed to help the general public learn more about nutrition and healthy habits. This year’s theme will be “Beyond the Table,” which will address food production, distribution and sustainability of nutrition habits.
EMDH’s Registered Dietitian Nutritionist Morgan Tarmann explained why she believes National Nutrition Month is important.
“As a dietitian, this month is important to me because it is a time where dietitians can help spread positive nutrition education messages that reflect our nutrition education messages that help others understand the importance of making informed decisions when it comes to healthy eating,” Tarmann said.
EMDH’s Assistant Director of Marketing and Communication Samantha Schultz gave details on what students can expect from the event.
“There is often a misconception about healthy food being boring or what nutrition means, and our goal is to showcase how nutritious foods can be fun and delicious and also something students can make at home,” Schultz said.
She added that the menu offerings are used as a way to connect with students and talk about why nutrition is important.
Schultz said that the Nutrition and Culinary Arts Team are continuously working to add new menu options to the “Fresh Bites” venue at Watterson Dining Commons.
They will continue to create new options, but are specifically highlighting them in March for National Nutrition Month.
Tarmann gave details about the new dishes that will be served at Watterson Dining.
“We are serving a wildberry chicken, which uses a local aronia berry, a “Messy Reggie” that is a lentil-based version of a sloppy joe and green goddess carrots,” Tarmann said.
Tarmann hopes that students are able to try new recipes and flavor combinations they might not have thought of before through this event. She also hopes that students find enjoyment in learning more about healthy eating.
Schlutz said that she hopes that students are able to try out new foods and get a better grasp of why nutrition is important.
“Overall, we hope they try a new food, learn more about the importance of nutrition, and get to talk to our Nutrition and Culinary Arts Team,” Schultz said.