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Click Here for the Recipe

 

Meet the Nutrition Expert

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. Get to know our dynamic dietitian and manage your nutrition towards healthier living!

 

Cristina Caro, MBA, RD, LD
Cell: (404) 596-2229
Cristina.Caro@sodexo.com
Cox Hall, 3rd Floor, Room 330F

 

How to Create a Balanced Plate

The food guide pyramid has turned into a plate!  That’s right… the government has revamped 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 that represent 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:

1-Balance

2-Variety
3-Moderation

Resources

If you need additional assistance finding the right types of foods for you, please reach out to your Emory Dining manager or chef.

If you have dietary questions, please contact us so we can help!  We have registered dieticians ready to answer your questions and help you make healthy choices

 

Nutrition Information