Campus-Wide Nutrition and Allergens: A Food Service

Management Perspective
Breanna Anderson
Program Assistant | Michigan Dining
Dietetics | Nutritional Sciences | UM School of Public Health

Abstract Foodservice Suite Child Nutrition

I completed my internship with Michigan Dining, the foodservice entity that controls all products and Tasks:
recipes on the University of Michigan Campus. Michigan Dining aims to provide accurate nutrition Item Work Researched regulations for nutrition in childcare settings, including the
information, manages finances in food purchasing, and ensures food safety during production as it serves Child and Adult Food Care Program
the student population. Tasks in FSS: Cross-checked menus for compliance with these guidelines
Listed ingredients for each item, Assigned meals to children based on their unique allergens and dietary
As a program assistant, my position had two primary components. First, to analyze nutrition, ingredients, Standardized nutrition information to 100g restrictions
and allergens for food items, and second, to create and edit recipes in FoodService Suite, each with Labeled for the top 8 allergens (wheat, milk,
standardized units, compliance with the FDAs HACCP guidelines, and accurate nutrition information. The eggs, peanuts, tree nuts, soy, fish, and Purpose:
information I entered into the system affected purchasing and production and appeared on nutrition shellfish), as well as oats, alcohol, and Help dining plan and prepare for this new initiative, which began June 2017
signage across campus. Signage also reflected my evaluation of recipes for MHealthy criteria. In order to sesame. Ensure safe, healthy meals for a vulnerable population
use current technology to develop, store, retrieve, and disseminate information, I became proficient in
FoodService Suite, and to enhance my ability in justifying programs, products, and services using Purpose:
appropriate data, I practiced skills in nutrition product evaluation. Recipes draw information from the item level Learning Goals & Outcomes
Information present on NetNutrition site: a
Because I started my internship in September 2016, I have had time work on a variety of other projects. I resource to help students know the nutrition,
had the opportunity to research SNAP implementation on college campuses, communicate resources to ingredients, and allergens for all meals on Goals
students with food allergies, gain insight to nutrition in childcare settings, and present to students about campus
healthy eating. I was able to design and implement effective presentations to a target audience by
Become proficient in FoodService Suite to update and track item and recipe information
creating these PowerPoints, and was able to demonstrate effective communication skills in a variety of
formats by also giving oral presentations to student groups.
Recipe Work Analyze nutrition, ingredients, and allergens for all items
Evaluate recipes based on MHealthy criteria
Tasks in FSS: Give oral presentations on a range of topics in healthy eating, including plant based diets,
My efforts this summer helped ensure food safety, involved nutrition education and nutrition product
Followed PDFs submitted by chefs across all healthy eating in the dining hall (and more generally), and portion sizes
evaluation, and addressed the dietary needs of our target population, all of which are important for
dining units to input recipe information Communicate information to a variety of audiences
Nutrition in Public Health. Although I do not plan to pursue a career as a dietitian in foodservice
Standardized recipes or naming scheme as Assign meals for children based on allergens and dietary restrictions
management, my work with Michigan Dining helped me to develop skills and learn practices that I can
well as weight in lbs Increase knowledge on a variety of community nutrition programs, including SNAP benefits and
carry with me to a position with a clinical focus. This includes strengthening my skills in attention to
Noted HACCP guidelines and CCP steps, the Child and Adult Care Food Program
detail and accuracy, enhancing my interpersonal skills and ability to evaluate nutrition, increasing my
knowledge on allergens, and developing an understanding for systems in food purchasing and including internal temperatures for all
production that are relevant to hospital meals. sensitive items (eggs, meat, poultry, fish, hot Outcomes
and cold prepared foods)
Labeled recipes as Gluten Free, Halal, Vegan,
Presentations & Outreach Vegetarian, and MHealthy
Enhanced my ability to:
Use current technology to develop, store, retrieve, and disseminate information
Justify programs, products, and services using appropriate data
Health Sciences Scholars Program Health and Wellness Conference Design and implement effective presentations to a target audience
Purpose: Demonstrate effective communication skills in a variety of formats
Ingredient and recipe weights affect both
Task: purchasing and production quantities
Created a presentation for the University of Instructions and food safety guidelines affect Future Directions
Michigan Health Sciences Scholars Program the production at each meal
(HSSP) annual Health and Wellness conference. Recipes and their corresponding traits
Provided a basic introduction to the USDA Dietary Upcoming Projects
appear on signage across campus, as well as
Guidelines, what makes a healthy diet, and the on the Michigan Dining Website
nutritional value of each food group Continue efforts in item & recipe work as chefs prepare for the new
school year
Purpose: Wrap-up Michigan Dinings vendor transition from Sysco to GFS a
Inform future health professionals on healthy major project that began summer 2017
eating and nutrition Continue work with Towsley Child Care menus by assigning meals
Help undergraduate students make healthy MHealthy Labeling based on allergens and dietary restrictions and checking menus for
dietary choices both in and out of the dining hall compliance with the Child and Adult Food Care Program
Create a presentation to teach students about plant-based diets,
Tasks: including how to healthfully be vegetarian or vegan.
Reevaluate all recipes for the latest MHealthy criteria: foods that are Train new dining employees in FoodService Suite and other relevant
Lawyers Club Portion Demo high in whole grains, protein, fruit, vegetables, and fiber, and low in programs
salt, added sugar, and saturated fat.

Purpose: Next Steps

Task:
Help students identify healthier options on campus to make educated
Used pictures and models to give a
dietary decisions
demonstration about proper portion size to Although I do not plan to pursue a career as a dietitian in foodservice management, my work with
students at the University of Michigan Law Michigan Dining helped me to develop skills and learn practices that I can carry with me to a position
School with a clinical focus. This includes strengthening my skills in attention to detail and accuracy, enhancing
my interpersonal skills and ability to evaluate nutrition, increasing my knowledge on allergens, and
Purpose: developing an understanding for systems in food purchasing and production that are relevant to hospital
Help students understand portion control to meals. Although the next steps in graduate school and entering my career will take me in a different
make healthy choices both in the dining halls direction, I will still hold on to the skills and values I learned with Michigan Dining as I continue to
and at home develop the competencies and knowledge necessary to become a registered dietitian.