09/26/2007

WVU cafeteria wins national Whole Grain Food Council award
Health Sciences Center cafeteria named best healthcare eatery for grains
 April Long and Cindy Gay of Nutrition Services display a variety of whole grain foods available each day in the WVU Health Sciences Center Cafeteria

When the National Whole Grains Food Council challenged eateries to incorporate grains into their menus, dieticians at West Virginia University’s Health Science Center Cafeteria found the task to be more “business as usual” than a challenge.

WVU Health Sciences Center Cafeteria was named the best healthcare eatery for offering whole grains.  The Whole Grains Food Council gives the award to honor establishments using creative culinary means to incorporate whole grains into every meal.

“Many of the challenge participants created new menus to compete with other venues,” Cindy Gay, retail manager for WVU Hospitals Nutrition Services and registered dietician, said.  “The Health Sciences Cafeteria simply submitted our existing menus.  We didn’t have to make any additions or changes.  We already offer well-balanced, healthy meals that include whole grains.”

September marks the first-ever Whole Grains Month.  Whole Grains Month includes a series of special events promoting healthy eating and the launch of the Council’s new Web site www.wholegrainscouncil.org.

“Whole grains are part of the whole healthy lifestyle package,” Gay said. “Grains carry nutrients, vitamins and minerals that work together to improve your health.”

To make healthy eating more appealing the cafeteria adds fruits and vegetables to whole grain dishes. 

“What’s great about eating at our cafeteria is that we offer a variety of dishes that might not be as easy to make at home,” Gay said.  “Most of our dishes are made from scratch by our cafeteria employees.  It’s rare to find that in a kitchen of our size.  Our employees work hard to make sure you eat healthy meals.” 

According to Gay, people can easily increase their whole grain consumption at home.    She recommends substituting brown rice for white.  When making pancakes, muffins, or pizza crusts, use a combination of white flour and whole wheat flour. 

“Cold cereals make excellent whole-grain snacks and you can help make them even more delicious and healthy by serving them with skim milk and fresh fruit,” she said.  “These are simple things you can do to increase your grain consumption.”

The cafeteria has a long commitment to healthy offerings.  Calorie-controlled options are available for both breakfast and lunch.  The cafeteria also participates in the Dean Ornish heart-healthy foods program, which focuses on offering foods low in fat and cholesterol. 

The WVU Health Sciences Center Cafeteria, located on the ground floor of Health Sciences, serves breakfast and lunch Monday through Friday.

For more information on the WVU Health Sciences Center visit www.hsc.wvu.edu

Multi-Grain Pumpkin Muffins
Ingredients for 12 Cupcake Size Muffins*
½ cups Whole Wheat Flour
1 cup All Purpose Flour
¾ cup Ground Flax
¾ cup Oatmeal
½  cup Brown Sugar
2 tsp. Baking Soda
1 tsp. Baking Powder
¼  tsp. Salt
2 tsp. Cinnamon
1 cup Pumpkin, canned
½ cup Raisins
1/3 cup & 1 Tbsp. Egg Substitute*
2 Tbsp. Unsweetened Applesauce
1 tsp. Vanilla
1 cup Skim Milk
1 Tbsp. Lemon Juice

Mix dry ingredients.  Stir in raisins.  Combine eggs, pumpkin, milk, lemon juice, applesauce and vanilla in separate bowl.  Add liquids to dry ingredients; stir until moist (batter will be lumpy).  Bake at 350 degrees for 15-20 minutes.  Take out of pan as soon as possible to cool.

Nutrition Facts per muffin:  Calories 170, Total Fat 3g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 320mg, Total Carbohydrate 31g, Dietary Fiber 4g, Sugars 12g, Protein 6g, Vitamin A 70%, Vitamin C 2%, Calcium 6%, Iron 10%.

*Can substitute 2 eggs for the egg substitute.

HSC Cafeterias, WVUH

- WVU -


07-191
For more information:
Cassie Waugh, HSC News Service, (304) 293-7087
waughc@wvuh.com
cw: 09-26-07

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