Nutrition Tools in UBC’s Residence Dining Rooms
Menus in the three residence dining rooms are marked with icons. These icons let you know if a food item is prepared to meet your dietary preferences.
Identifies menu items that fit a lacto-ovo vegetarian diet, including eggs, dairy and honey.
Identifies menu items that are made from plant-based foods only. Menu choices with this icon exclude eggs, dairy, honey and any other animal-derived ingredients.
MADE WITHOUT GLUTEN*
Identifies menu items that are made without ingredients containing gluten.
Identifies menu items using sustainable seafood that is caught or farmed in a way that ensures the long-term health and stability of that species.
Identifies menu items that contain third-party Halal-certified protein.
*PLEASE NOTE: We cannot guarantee items made in-house are gluten-free due to the risk of cross-contact. If you have celiac disease or a gluten allergy please let us know before ordering.
UBC Food Services takes food allergies seriously. The most common allergens are labelled on all prepared food items – peanuts, tree nuts, wheat, milk, eggs, sesame, soy, fish, shellfish, mustard, sulphites and gluten.
We do our best to accommodate students with allergies. Here are three ways to prepare for a year free from allergic reactions:
CONNECT WITH THE RESIDENCE DIETITIAN
Connect with Melissa Baker, our Residence Dietitian. She will help you find safe, delicious and nutritious menu choices and introduce you to your dining room manager and chef.
LEARN ABOUT ALLERGEN ACCOMMODATIONS
While we do not have allergen-free facilities and cannot guarantee a completely allergen-free environment, we take steps to minimize the risk of exposure.
ASK BEFORE YOU EAT
Always tell your server about your allergy before ordering. Ingredients can vary at any given meal. If you have any questions about ingredients or preparation, ask to speak with a chef or manager before placing your order.
All prepared foods in the three residence dining rooms, with the exception of some daily specials, have a nutrition information label.
Use this label to help you make balanced food choices that give you the nutrients you need for your daily activities. Here’s how to read a nutrition information label:
This is the size of one portion of the food item. Nutrition information on the label is based on one serving of the food item.
Calories are the amount of energy in a food. Calories fuel your body and mind.
% DAILY VALUE
This lets you know if there is a little or a lot of a nutrient in a food relative to the amount recommended for a standard 2,000 calorie diet. For example, if you want more of a certain nutrient you can use the percent daily value to help you choose foods that contain higher amounts of that nutrient.
This is the total amount of fat in one serving. Fat provides energy (calories) and helps you absorb important vitamins.
This is the total amount of carbohydrates (starch, fibre and sugar) in a serving of the food item. Carbohydrates are the main source of fuel and energy for your body and mind.
Helps you feel fuller for longer and keeps your bowels healthy. The higher the number, the better!
Protein gives your body energy, builds and repairs body tissue (like muscles), and helps you feel fuller for longer.
Sodium usually comes from salt in foods. Aim to consume less than 2300mg of sodium each day – too much sodium can lead to health problems later.
Footnotes act as a handy reminder that a nutrient with a percent daily value of 5% or less is a little, while 15% or more is a lot.
Plan ahead! Menus for the three residence dining rooms are listed online with menu icons, allergens, nutrition information and ingredient lists. Filter the menu to see options that meet your dietary needs.