Penn State Campus Dining offers a variety of well-balanced choices in all five of the dining commons at University Park.
The menu committee, consisting of Campus Dining staff, registered dietitians, and executive chefs continually evaluate menu selections for appearance, taste, nutritional value, and popularity. Nutritional information for menu items can be found through menus.psu.edu.
Education plays a big role in making wise food selections. To help guests navigate the various meal options, the Registered Dietitians and Student Nutrition Assistants offer educational programs across campus and through a blog site.
Registered Dietitian Tips for Building a Healthy Plate
- Build a plate to look like "My Plate"
- Half of the plate is vegetables and fruits
- One quarter of the plate is lean protein
- One quarter is whole grains (i.e. whole wheat bread, quinoa, and brown rice)
- Build the meal around vegetables and grains. Then, add a protein as a “side”. Fruit is a good source of fiber, vitamins and minerals to round out the plate. Complement the meal with low-fat or fat-free milk, yogurt, or high calcium dairy alternatives such as almond milk.
- Go with lean protein: beans, lentils, fish, chicken (without the skin), turkey and lean cuts of pork.
- Limit fried foods. Foods cooked in a fryer have more added fat than foods cooked by other methods such as baking, sauteing, or grilling.
General Nutrition Information:
Nutrition and Physical Activity Tracker: