Go further with food during National Nutrition Month

Tuesday, Mar 13, 2018
by Melissa Mirota, RDN

March is National Nutrition Month and the theme is Go Further With Food. How does Campus Dining go further? Taste for yourself. Come by one of our events or check out our five tips for eating well. We have pop-up ugly fruit and nutrition trivia giveaway booths, RD Chef’s Tables and an end-of-month screening of James Beard: American’s First Foodie.

Events

Free Pop-Up Ugly Fruit Giveaway and Trivia Wheel

March 9, noon to 2 p.m., Frist Gallery
March 14, noon to 2 p.m., Genomics Café
March 23, noon to 2 p.m., Frist South Lawn
March 29, noon to 2 p.m., Butler Walk

Learn ways to Go Further With Food and spin the nutrition trivia wheel. Win a piece of seconds otherwise known as ugly fruit or vegetable. Learn a nutritious recipe to make with that fruit or vegetable at home to minimize food waste and maximize nutrition intake.

Forbes College RD Chef’s Table 

March 13,  5 to 8 p.m., Forbes College Dining Hall

Meat Does Not Make the Meal themed chef’s table. Meet Melissa Mirota, RD Princeton’s Registered Dietitian Nutritionist at Forbes College and learn how to swap animal proteins for plant based proteins.

Whitman’s RD Chef’s Table – Seitan Stroganoff 

March 15, 5 to 8 p.m.

Meat Does Not Make the Meal themed chef’s table. Meet Melissa Mirota, RD Princeton’s Registered Dietitian Nutritionist at Whitman’s Dining Hall and learn how to swap animal proteins for plant based proteins.

Charlie Cart Mobile Kitchen Cooking Demo – UNow Day Nursery

March 16, 2 to 3 p.m. (Closed Event)

Campus Dining Partners with U Now connecting food and cooking with common core curriculum standards teaching a cooking lesson paired with math lesson written for young tigers. Serving up a mango with cucumber and chile salad.

Culinary Teaching Kitchens

March 20, 6 to 7 p.m. (sign up required), Graduate College

Join Melissa Mirota, RDN, Princeton University’s Campus Wellness Dietitian and Campus Dining as they cook up plant forward nutritious one-pot meals you can learn to easily prepare on your own. Sign-up is required and spaces are limited. Email Olivia Martel at omartel@princeton.edu by Friday, March 16 to sign up.

March 21 6 to 7:30 p.m. (closed session), Butler/Wilson

Executive Chef Brad Ortega Wellness Dietitian Melissa Mirota, RDN, teach seniors how to make healthy scratch-made pasta dishes, how to create multiple dishes from the same ingredients, and how to eat nutritionally dense, balanced meals after college. During the cooking demo students are taught ways to eat well after graduation, how to stock their pantry and how to get the most nutrition for the most value at the grocery store.

Butler Wilson RD Chef’s Table – Vegetarian Malaysian Cuisine

March 27, 5 to 8 p.m.

Meat Does Not Make the Meal themed chef’s table with Wellness Dietitian Melissa Mirota, RDN and Chef de Cuisine Dan Maher.

Vegan Cupcake Tasting

March 28, 5 to 7 p.m., Rockefeller/Mathey College

Enjoy mini vegan cupcakes shaped like unicorns, topped with JD Thomas Clusters or dipped in coconut flakes from the mini cupcake bar.

James Beard Dinner and Movie Screening

March 30, 7 to 9 p.m., Mathey Theater

Join Executive Chef Rick Piancone and taste recipes created by James Beard, a pioneer of the farm-to-table movement. Enjoy an earth-friendly dinner with avocado pasta, sustainably sourced seafood and a color melody of vegetables tossed in greens. Learn about Beard’s life and influence on the birth of American cuisine. After all, in the words of Beard himself, “Food is our common ground, a universal experience."