HEALTHY EATING CHOICES FOR BUSY STUDENTS!
I recently had the opportunity to chat with Holli Mootz, a registered dietitian who has been at PC for the past two years. She graduated from Johnson & Wales University with a Culinary Nutrition degree which means that besides advising students on nutrition issues she can teach them how to cook their own food, as well. In her role at Raymond Dining Hall, she is involved with health and wellness education, individual counseling, and meal plan accommodations for students with allergies and medical conditions. Students meet with Holli for a whole range of issues related to fostering healthy eating habits. She regularly collaborates with numerous offices on campus including the Concannon Fitness Center, Accommodations Office, Athletics, Personal Counseling Center, Health Services, clubs and organizations, and more.
Holli is a great resource for students. If you or your Friar have questions about nutrition, are interested in learning more about the food and dining on campus, or have some ideas to share, I encourage you to reach out to Holli at: hmootz@providence.edu.
Well, I’m getting hungry. It must be time for lunch.
Bon Appetit!
Jackie
Holli, what’s new at Raymond Dining Hall?
This year, we have a Tea Bar in place at the Starbucks counter. We also have combined Grown offerings with Performance Plate, as well as vegetarian and vegan options. Simple Servings and Simple Zone have some new additions including allergen-free desserts offered every day. In the morning, breakfast sandwiches are at Sizzle and omelets stations in the back have extended hours.
What suggestions do you have for parents to pass on to their students who are especially nutrition-minded?
Parents can remind their students that any food options in the dining hall can be customized to fit individual needs. To have more healthy choices, I would suggest that students gravitate towards Performance Plate. This station is designed to provide optimal nutrition for all our top performing Friars. From brain fuel to muscle fuel, it is a great choice for a well-balanced meal. Other stations to consider would be our salad bar at Mix or Spoonful for our soups. We even have a seed bar where students can sprinkle their choice of seeds on any of their meals for some extra fiber, protein, vitamins, and minerals.
If their student is looking for more creative food choices, suggest they check out our Instagram series called “Ray Food Hacks” where we teach students how to make different meals with our staple offerings. Follow PCDining on Instagram to find them.
What about sustainability efforts on the part of our dining services?
Raymond Dining Hall already does quite a lot and is always looking to join in more sustainability efforts. We compost all food waste, recycle cardboard and plastic. We use energy-saving equipment and buy locally as much as possible. We even have special events to highlight our local foods to help bring more awareness to our local farms. This year, we are also in the works to be certified by the Green Restaurant Association as a sustainable kitchen.
How can you serve as a resource for students to help them make the most of their food choices?
Anything that involves food or nutrition, I’m happy to help with, including meeting with students one-on-one. We can address medical conditions, food intolerances/allergies, weight management, and much more, Also, I am happy to help set up our very popular cooking classes for student groups at Ucook .
I invite students to email me at hmootz@providence.edu or come to my office located in Ray Dining Hall for more information.
