Cristina Caro, MBA, RD, LD joined our team September of 2012. Cristina has 11 years experience in clinical nutrition and wellness, and specialized training in health promotion and weight management. Cristina is past President of the Georgia Academy of Nutrition and Dietetics and the Greater Atlanta Dietetic Association. She was named Georgia’s 2007 Outstanding Dietitian of the Year and 2003 Emerging Leader in Dietetics by the American Academy of Nutrition and Dietetics.
Cristina Caro, MBA, RD, LD
Cox Hall, 3rd Floor, Room 330F
Emory University offers a number of menu items suitable for diners with special dietary needs. Wherever possible, we will mark these selections on our menus with the symbols indicated below.
Please do not start a special diet before consulting with your doctor or a registered dietitian.
How to Create a Balanced Plate
The food guide pyramid has turned into a plate! That’s right… the governmenthasrevamped its image and changed the healthy eating model into a dinner plate. The 2010 dietary guidelines are focused on balancing calories, increasing fruits, vegetables, whole grains, and low fat dairy, and decreasing foods high in sodium and fats, plus limiting sugary beverages.
Let’s explore what that really means to you. The plate is divided into three sections thatrepresent a balanced meal. Half of the plate should consist of fruits and vegetables, one quarter of the plate should be grains (i.e. bread, pasta, rice starchy vegetables), and one quarter of the plate is for lean protein (i.e. fish, turkey, lean beef, tofu, beans and nuts). Remember your serving of low-fat dairy (i.e. 1% and skim milk, low fat yogurt, cheese) on the side of the plate to help meet calcium needs.
Follow these three important tips to healthy eating:
If you need additional assistance finding the right types of foods for you, please reach out to your Emory Dining manager or chef.