Episode 40
Thinking Critically About Nutrition
Proper food is the basis for a healthy life. This is especially true on college campuses. Carole Bartolotto, Nutrition Education Coordinator at UCLA, joins the show this week to discuss the ins and outs of nutrition. She sheds light on marketing healthy, environmentally-friendly foods, developing menus, and the importance of flavor. Carole also provides a deep dive into nutritional information that can benefit anyone seeking wellness.
Be sure to follow Chef Rich and Justin on Twitter at @ChefRrupp and @jupehr.
Episode Notes
1:57 – How COVID has impacted campus dining
4:22 – The freshman 15 is real
5:26 – How foodservice in schools has changed
7:02 – Carole Bartolotto joins the show
14:15 – Using climate change as a marketing tool
16:45 – Nutritional trends on college campuses
20:14 – Developing menus
23:10 – How to go about offering indulgent foods
26:27 – MCURC background
29:11 – Collaborating with chefs
34:49 – Learning more about food allergies
41:44 – How Carole perceives her role
43:22 – Making the most of COVID-related changes
46:25 – Fish’s role in a healthy diet
48:37 – Concepts to make eating healthy more exciting and affordable
52:46 – Addressing salt
56:03 – Tip for incorporating healthier ingredients in your menu
58:43 – Carole’s inspirational quotes
59:48 – Recap
1:02:23 – Outro