PUDS releases nutrition information

Fulfilling your New Year's resolution to eat healthily at college has become a little easier since Dining Services introduced its new online "Interactive Nutritive Analysis" this month.

Using the software program FoodPro, Dining Services director Stu Orefice and Assistant Director and Dietitian Sue Pierson worked over a year to compile the nutrition information for the more than 6,000 ingredients used in the recipes of the food served in the residential and Graduate College dining halls.

Students provided the inspiration for the site, Orefice said. "The majority of students looked at our online menus frequently . . . we heard from them that they also wanted to see the nutrition information," he said.

Now students can go online and see the familiar nutrition label format used on packaged foods but in reference to the nutrition values for all of the dining halls' meal choices.

They can also calculate the calories and other nutrition information in their meals based on the PUDS suggested serving size. Pierson said she is currently developing a web page that will help students learn how to accurately gauge the recommended portions.

Although other universities have similar resources, Princeton is one of only eight to have the interactive and easy-to-use FoodPro, Pierson said.

The recipe and nutrition information has been available in book format since October and can be found at the entrance to the dining halls. Pierson explained, however, that "we refrained from making the information available" near the food itself so as not to overwhelm students with the caloric values.

Some students expressed concern that students with eating disorders could use this new service to their detriment. Julie Bruno '07 said, "people with food control issues don't need another outlet for their obsession."

Orefice dismissed this idea, saying "people with eating disorders will find a way with or without FoodPro. This website is a tool for all customers."

Pierson added that the website "does not just post caloric values but has all the health information."

She said she is enthusiastic about helping students with food allergies who have to be especially cautious about what they eat.

Student reactions to the site were mixed. Pete Cioni '04, an RA who still eats about seven meals a week at PUDS, said, "I don't think about what I eat and I don't look at the calories." However, "if the freshmen and sophomores are forced to eat in the dining halls, they have a right to know what's in the food," he added.

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Pierson stressed that PUDS field-tested all their recipes because "we want it accurate."

Audrey Banks '07 said she is excited about the new service. "I would definitely use it," she said.

Although many students are still unaware of both the new site and of the existence of the PUDS official recipe book, Orefice said he is not concerned.

"I'm comfortable with what we've done so far," he said. "I believe the word will get out."

The site had over 300 hits in its first week, he said.