EPISODE · Dec 29, 2020 · 1H 3M
Thinking critically about nutrition
from The Vollrath Feed · host Chef Rich Rupp, Carole Bartolotto, Justin Pehrson
Timestamps 1:57 -- How COVID has impacted campus dining 4:22 – The freshman 15 is real 5:26 – How foodservice in schools has changed 7:02 – Carole Bartolotto joins the show 14:15 – Using climate change as a marketing tool 16:45 – Nutritional trends on college campuses 20:14 – Developing menus 23:10 – How to go about offering indulgent foods 26:27 – MCURC background 29:11 – Collaborating with chefs 34:49 – Learning more about food allergies 41:44 – How Carole perceives her role 43:22 – Making the most of COVID-related changes 46:25 – Fish’s role in a healthy diet 48:37 – Concepts to make eating healthy more exciting and affordable 52:46 – Addressing salt 56:03 – Tip for incorporating healthier ingredients in your menu 58:43 – Carole’s inspirational quotes 59:48 – Recap 1:02:23 – Outro
Embed this episode
What this episode covers
Proper food is the basis for a healthy life. This is especially true on college campuses. Carole Bartolotto, Nutrition Education Coordinator at UCLA, joins the show this week to discuss the ins and outs of nutrition. She sheds light on marketing healthy, environmentally-friendly foods, developing menus, and the importance of flavor. Carole also provides a deep dive into nutritional information that can benefit anyone seeking wellness.
Ready to play
Thinking critically about nutrition
No transcript for this episode yet
Similar Episodes
Mar 19, 2026 ·34m