Princeton Campus Dining provides a wide variety of foods and a commitment to healthy eating. Our menus provide options for a healthy diet based on the principles of moderation and variety.
Conscious Cuisine® at Princeton
Chef Cary Neff, the author of the New York Times best selling cookbook Conscious Cuisine®, has assisted Campus Dining by reviewing recipes and concepts to promote his vision of healthy eating. Menu items are now featured campus wide. Look for the Conscious Cuisine® Choice logo on Today's Menus. This logo indicates great-tasting foods that are “consciously prepared with wellness in mind so you can feel good about what you eat”.
Conscious Cuisine® Choice Guidelines
- No more than 30% calories from fat
- Use of whole foods
- No artificial ingredients
- Use of seasonal foods
- Use of complex carbohydrates
- Balanced portion of seasonal vegetables
- Reduced protein portion (four to five ounces)
- Highlight nutritionally rich ingredients
- Describe menu items by highlighting seasonal vegetables, whole grains and its preparation
- Down play protein as a compliment.
- Reduction or elimination of high fat, high calorie, high cholesterol ingredients
Trans Fat Free
Princeton Campus Dining has eliminated fryer oils containing trans fats. We are committed to producing food without adding artificial trans fats.
- All of the baked goods featured in our campus cafes and residential dining halls that have been produced by the University Bake Shop do not contain artificial trans fats.
- Trans fat-free potato products are served in the residential dining halls.
- We continue to review the availability of products that do not contain hydrogenated fats in our effort to further reduce trans fats.
Healthy Eating Links
Take a look at these websites for helpful information about nutrition and your diet.