All PACES Dining Service Managers are Serve-Safe Certified and participate in the GREAT training program ensuring gluten-free/friendly dining options on campus.
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.
Knowing what's in the things you eat is as important as how much you eat of it. Click on the links below to educate yourself about which ingredients are in some of our products. This will help you be aware of allergens, as well as sugars and fats. Ingredients are listed from largest amount to smallest amount.
Because we let you double the meat, cheese, dressings and chose your fillings, it is important for you to understand some basics about portion sizes at PACES.
Note: Ingredients and suppliers change frequently. Dining Services in Thatcher Hall is currently working on cataloging our inventory and will create access to nutritional information as it becomes available.
The choices you make are yours to make. At PACES, we believe the best way to help you on a healthy pathway is to give you the tools to educate yourself about ways to nurture your body.
The internet is full of information about eating. There are so many options! Here are some of our favorites that we think will be most helpful in learning how to decide, track, analyze and evaluate the choices you make.
Check these websites out to gain more information about specific dietary needs, dietary lifestyles and support groups.
- Freshman "15" Youtube video
- FDA's UnderstandingFood Labeling
- My Plate - U.S. Agriculture
- Academy of Nutrition and Dietetics
- Fruits & Veggies More Matters
Special Diets and Allergy Resources
All PACES Dining Service Managers have all taken and passed the GREAT training program regarding gluten-free dining. Gluten-Free Resource Education Awareness Training (GREAT) program helps to provide college and university students with safe gluten-free dining options. NFCA (National Foundation for Celiac Awareness) is affiliated with leading researchers and supports collaboration and partnership among scientists and institutions to optimize research potential, with the goal of improving the quality of life for those who have celiac disease and other gluten-related disorders.
- Gluten Free
- Celiacs helping Celiacs
- Gluten Free Nutritional Video
- Food Allergy Initiative
- The Food Allergy & Anaphylaxis Network
- American Celiac Disease Alliance
- Celiac Disease Center at Columbia University
- Celiac Disease Foundation
- Celiac Sprue Association
- Gluten Intolerance Group
- National Foundation for Celiac Awareness
- The University of Chicago Celiac Disease Center
Vegan and Vegetarian Resources