According to officials at the Harvard University Dining Services (HUDS), Willett’s suggestions will not have a significant impact on the menu they provide.
HUDS doesn’t adhere to the USDA guidelines, said Executive Chef for Residential Dining Michael Miller.
“The Dining Services really don’t use the USDA pyramid. We try to provide a lot of options so that students can make their own choices,” Miller said.
However, Miller and Willett meet regularly at SPH nutrition roundtable meetings to discuss health and nutrition, he said.
Willett’s new food suggestions, such as avoiding unhealthy saturated and trans-fats, are “nothing new to us at the Dining Services,” Miller said.
Seven years ago, HUDS was an industry “leader” when they switched to using healthy canola oil in place of oils with a high transfat content, according to Miller.
University Health Services (UHS) dietician Charles Smigelski identified tabouleh, lentil salad, and whole wheat breads as especially healthy choices offered by HUDS.
“Dining services works hard to make sure it’s all there,” Smigelski said.
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