Balance Mind, Body and Soul

	Well balanced foods and recipes fit criteria based on recommendations by major health organizations for reduced calories, fat, cholesterol and sodium. An entrée may not contain more than 15 grams of fat, for example.
	The Vegetarian label means lacto-ovo vegetarian. Vegetarian dishes may contain milk and/or eggs. Meats, meat products, seafood, fish and poultry are excluded.
	Vegan contains only plant-based ingredients. Vegan excludes all meats and meat byproducts, all poultry, all fish, all seafood, all dairy, all eggs, all egg products and all honey.
	Carb Friendly recipes and foods contain 20 grams of carbohydrate or less. This criteria does not abandon the healthy good carbs---fruits, vegetables and whole grains---that your body likes and needs.

The nutrition criteria are based on recommendations from many of the largest health organizations in North America. Guidelines established by the American Heart Association, American Institute for Cancer Research, National Research Council, National Cancer Institute, Canadian Scientific Review committee, American Dietetic Association and Dietary Guidelines Consortium were reviewed. These organizations have similar recommendations for fat, saturated fat, cholesterol and sodium levels in the diet. The Well Balanced criteria reflect these recommendations.

Health Education: Designing The Right Menu Plan

Rensselaer provides a program of personal and community health education services aimed at encouraging students to take an active part in their own health, as well as promoting positive health values within the Institute community.

Tara Schuster in conjunction with Jackie Baldwin can help develop healthy menu plans to fit your lifestyle choice or needs. To make an appointment, please contact Tara Schuster, at 518.276.6479.

Jackie Baldwin, Executive Chef for Hospitality Services | Tara Schuster, Rensselaer Health Educator

Food Allergies and Special Needs

Know the food allergy basics - the most common food allergens are:

• Peanuts
• Tree Nuts (almonds, pecans, pine nuts, walnuts, etc.)
• Fish
• Crustacean Shellfish (crab, lobster, shrimp)
• Wheat
• Soybeans
• Eggs
• Milk

Understanding the challenges with today’s diverse dining needs has spurred an initiative by Hospitality Services at Rensselaer. We have been aware that there are special dietary needs for a growing number of select students every year. Knowing these specific needs, we have developed a program called My Zone which offers fresh and frozen meals, sides and desserts as well as dry grocery items, beverages, snacks and more. Located and maintained at the Commons Dining Hall, My Zone provides quality specialty foods in a resident dining setting and eliminates the worries of our diners with specific allergy or ethnic necessities..

To learn more, visit My Zone in the Commons Dining Hall or contact our Executive Chef, Jackie Baldwin.

Special Recipes

Balanced Recipes

[ print recipe ]

Vegetable Pasta Salad Ingredients 2 cups cooked corkscrew pasta or macaroni ¼ teaspoon of salt 1 cup canned, drained white beans ¼ teaspoon pepper 2 tablespoons sliced green onion ½ teaspoon dried tarragon 1 tomato, diced 3 tablespoons reduced-calorie mayonnaise 1 cup frozen peas, thawed ½ cup diced cucumbers 1/3 cup plain, nonfat yogurt Directions Combine the first six ingredients in a large bowl and set aside. Combine the next five ingredients in another bowl, stirring until well blended. Pour over the pasta mixture and let chill for one hour. Nutritional Info 4 Servings | Per Serving: Calories: 205 | Carbs: 36 grams | Protein: 10 grams | Fat: 3 grams | % Fat: 13%