SUNY Potsdam

We work with over 5,000 products in our kitchens. Some arrive with nutritional labeling, most do not. Those products are then used to make the food we serve- so some of our dishes may have as many as 30 separate ingredients. Depending on how it is prepared, cooked and how much is served will all change the calorie count and nutritional value.  

All this leads us to be very wary about the way we calculate and verify nutritional information, because we want to be accurate, but can't always assure that we are. A person on a 2,000 calorie diet may not care about an error of 50 calories, but you bet a person trying to keep to a 1,300 calorie does!

Chain and fast food restaurants have test labs and kitchens whose sole purpose is to generate these kinds of information- we do not have that capability, but are looking at ways to get you the important information you need.

For nutritional information posted in units, please understand that:

• All nutrition information is based on average values for ingredients and is rounded off.
  
• Variation in serving sizes, preparation techniques and sources of supply, as well as regional and seasonal differences may affect the nutrition values for each product.
  
• In addition, product formulations change periodically. You should expect some variation in the caloric and nutrient content of the products.