Whether you are an athlete diligently training for an event, or just a weekend warrior, there are things you can tweak or add to your diet that have been proven to boost performance or enhance specific health goals.
Poll of the Week
Which fried side item do you get most often at Cafe de Grasta? 🍟— Campus Dining (@NDCampusDining) June 21, 2017
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The quick answer to the question is, “yes.” The truth is, we need all three every single day, and ideally at every single meal. Protein and carbs are more than a food group, they are actually macronutrients. Protein makes up a part of every cell in your body. It is a major part of the skin, muscles, organs, and glands. We need protein in our diets to help repair body cells, and make new ones. The primary function of carbohydrates in our diets is to provide energy for the body, especially the brain and the nervous system. While vegetables themselves aren’t a macronutrient, they do contain a little of each, (i.e. roughly 3 grams of protein and 5 grams of carbs per half cup).
At Notre Dame, the number one reason students seek nutritional counseling is for weight loss. On occasion I’ll encounter a client who is reluctant to engage in increased activity/exercise out of fear of stimulating their appetite. They are worried if they exercise longer or harder, their appetites will be increased, therefore making weight loss even harder. So, is there truth in that? How much does exercise impact our appetites, and ultimately our weight loss goals?
There are a host of reasons why a person chooses to follow a vegetarian diet. Chief among them are health benefits, environmental and sustainability concerns, and concerns about the treatment of animals. All these are great reasons. Here at the University of Notre Dame, I usually see an uptick in the number of inquiries about vegetarian diets this time of year. For whatever reason it has grown in popularity for students to give up meat or go completely vegan for lent. And because of this, I thought it would be timely to explore plant proteins.
Matt Seitz, Sous Chef at North Dining Hall, recently received the prestigious Noble Masi Award for Culinary Excellence during the 23rd Annual Chef Culinary Conference at the University of Massachusetts, Amherst.
Now is the start of outdoor grilling and barbecue season and also the season for fresh apricots. This month we’ve chosen to share one of the culinary team’s favorite recipes—one that has found its way onto many of our menus and continues to be well-received by all who choose to order it.
Congratulations to Campus Dining's own Chef Giuseppe Macerata!
All campus dining locations will only accept cash and credit cards from May 22-29, 2017.