Eat Well at Washington State University
The Eat Well program is a collaborative effort between Dining Services, University Recreation, and Health and Wellness Services to provide healthy food options for the WSU community. There are four categories in which snacks, drinks, and meal options are being considered- Healthy Option, Vegetarian, Vegan, and Organic.
Look for Eat Well information and resources at the Student Recreation Center vending machines, and Dining Services food carts and dining centers.
Nutritional Criteria
Vegetarian
- No meat, fish, or poultry
- No meat, fish or poultry bases, stock or flavoring
- No food prepared with meat, fish or poultry
- No gelatin
- Dairy & eggs allowed
Vegan
- No meat, fish or poultry
- No dairy or eggs
- No honey
- No refined sugar
- No lecithin (eggs)
Healthy Option
For a Meal | Food Groups | Calories (kcal) | Fat | Saturated Fat | Sodium (mg) |
General Guidelines | > 2 Serving of Fruit/vegetables And >1 Serving of Grains or Beans Or 245 mg calcium | <1000 | <30% of total kcal | <10% of total kcal | <1000mg |
For a Single Item | Calories (kcal) | Fat | Saturated Fat | Sodium (mg) |
Side Dish | < 400 | < 30% of total kcal | < 10% of total kcal | < 600 |
Soups | < 250 | < 30% of total kcal | < 10% of total kcal | < 600 |
Entrees | < 600 | < 30% of total kcal | < 10% of total kcal | < 1000 |
Sandwiches | < 600 | < 30% of total kcal | < 10% of total kcal | < 1000 |
For a Snack | Calories (kcal) | Fat | Sugar | Sodium (mg) | Calcium (mg)/serving |
General Guidelines | < 250 | < 30% of total kcal | < 35% of total weight | < 480 | -- |
Fresh Fruit/Vegetable | < 250 | -- | -- | -- | -- |
Dairy Snack | < 250 | < 30% of total kcal | < 35% of total weight | < 480 | 120 mg/ 4 oz 150 mg/ 6 oz 245 mg/ 8 oz |
Seeds/ Nuts | < 250 | -- | < 35% of total weight | < 480 | -- |
For a Beverage
General Guidelines | < 250 kcal Does not contain added herbal supplements |
Qualifying Beverages | Water, Flavored Water Skim Milk, 1% Milk, 1% Soy Milk 50-100% Real Fruit Juice Sports drinks |
USDA Organic
http://www.ams.usda.gov/nop/indexIE.htm
Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation.
Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.
The USDA Organic seal also tells you that a product is at least 95 percent organic.
Multi ingredient foods:
Products with less than 70 percent organic ingredients may list specific organically produced ingredients on the side panel of the package, but may not make any organic claims on the front of the package.
For more information, or to register for Nutrition workshops, visit urec.wsu.edu!