Matcha, which means powdered tea, is superior to regular green tea for the simple fact that you consume the whole tea leaf.
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Ever heard of the food-term “pulse”? No, we aren’t talking about your blood pressure here; we are talking about dried beans, lentils, chickpeas, and peas. If you are unfamiliar with pulses, you aren’t alone.
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.
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).
Campus Dining implemented the following meal plan policies at the beginning of the 2017-18 academic year.
Resident Meal Plans
The resident student, on-campus meal plans (Gold, Blue and Green) are provided as part of each semester’s room and board fee and are intended for personal use only. Each resident is permitted up to five (5) guest meals per semester which must be redeemed at the cash register. These meals are complimentary. Residents may purchase meals at a 15% discount using FLEX or Domer Dollars at any time and/or when the five complimentary meals have been depleted.…
Is your residence hall the best? If so, help them win our contest, which comes with some pretty sweet prizes!
It’s true—Campus Dining is embracing plant-forward burger innovation and has begun serving a blended burger in both North and South Dining Halls. Made fresh at Notre Dame’s Center for Culinary Excellence, the burger is a signature blend of beef and mushrooms that is ground not once, but twice to ensure maximum quality and consistency among each batch of burgers. …
After ten months of construction, a new, contemporary North Dining Hall is open and ready for the new academic year.