Nutrition information for our menus is available on our Web site. NetNutrition
is an online program that can help you meet your nutritional needs, screen for allergies
and eat balanced meals while dining in our campus dining rooms. We
are still working on a number of items in the system; this will be ongoing and will
take us a full school year to get all this information tested and sorted out. If
you have questions or comments, please direct them to Kathy
Building Your Meal
Menus are posted for seven days from the current date for most of the dining rooms.
Some exceptions are kosher meals, halal items, Campus Center Café, and gluten
items served at Chase, which are not in the system as of yet.
Select the dining center
of your choice, the date, and the meal to begin building your menu.
- Click on the menu item of your choice.
- Use the drop down box to select the number of portions and click on “Add
to my meal.”
- If you’d like to see the nutrition value before selection the item, click
on the box at the top labeled “Item Nutrition.” This will show
you the nutrient value and the ingredient list for the menu item.
All the Extras
As you build your menu don’t forget the condiments, beverages, bread, salad
bar items and dressings or any other food items that round out your meal. Find
these items in the service unit titled “All the Extras.”
As you add menu items to your meal they will appear on the left side of the web page
under “My Meal.”
- To get a total nutrient analysis of your selections click on
the box “Meal Nutrition.”
- To get a breakdown of each menu item, click “Item
- To remove items from your meal, un-check the box next to the
menu selection. Then return to the menu for additional choices.
You can use NetNutrition to help you manage food allergies while eating in Smith
Dining Rooms. However, if you have severe allergies we encourage you to contact
the management team at your dining location or e-mail any concerns to email@example.com.
Steps to Screen for Allergies
On the right side of each menu there is a list of allergies to sort by.
- Check the box next to the allergen you want to exclude from your diet. You
may choose more the one.
- Click on the box that says “Apply Filters.”
Menu items that contain the allergen you selected will be excluded from the menu
list that appears on screen. For example if you checked eggs than only menu
items that are free of eggs would appear on the screen.
Vegetarian and Vegan Screening
Similar to allergen feature it is possible to filter the menus based on vegan or
vegetarian preferences. You may use these preferences
along with allergies.
Check both the vegan and vegetarian tabs if you want to see menu items that are vegetarian
but may contain milk, eggs, cheese, etc.
If you want to see only food items that are
free of animal products, check only the Vegan tab.
Disclaimer: Nutrient information is based on Smith College Dining’s
standardized recipes and the product labels of the food purchased. The nutrition
analysis is meant to act as a guide and an estimate of the food consumed. The
nutrient value of a food may vary due to natural factors such as soil quality and
climate. Processing and preparation techniques influence the nutrient value
of a food. Manufacturers may change their formulation without our knowledge. Portion
sizes may vary influencing the final analysis of a food item.
Dining Services is always on the lookout for
new ways to contribute to Smith's sustainability campaign. To support our efforts,
we have distributed "to-go" water bottles to every first year student in
order to cut down on disposable goods.
Locally Grown Vegetables
Locally grown vegetables are purchased whenever possible. Local farms raise crops
without heavy use of pesticides and other harmful chemicals and provide a better
life for livestock. Buying locally supports the local economy and helps keep these
small family farms in business in a world of corporate factory farms.
You can learn more about some of our other
efforts on the Green
You can e-mail firstname.lastname@example.org,
and the director of Dining Services, Kathleen Zieja, will read your inquiry and
respond in one of two ways. If it is a specific question, you will receive a
personal response; if there are common themes and all students would benefit
by the answer, then we will post the answer on this page. We welcome your feedback
and comments, so please send us your questions.
First year students who receive student
employment as part of their financial aid package from the college should plan
to attend the Student Employment Meeting and Sign-Up Meeting. A mandatory information meeting will be held on Monday, September 5 from 3:00 - 4:30 p.m. at Wright Hall. A Student Worker Sign-Up Meeting will be held on Wedneday, September 7 from 3:30 - 5:00 p.m. at the Campus Center Carroll Room. Vacant dining
jobs will be listed on Job X under the Student Financial Services web site.
Mountain Day is the annual fall break
from classes that has been a Smith tradition for more than a century. On one
beautiful, crisp fall day, the President will declare Mountain Day! College bells
in the Quadrangle, the Helen Hills Hills Chapel and College Hall will ring at
7:05, 7:15, and 7:30 a.m. to announce the holiday. Classes and academic appointments
are canceled until 7 p.m. Please note that evening events, like films and lectures,
will be held as scheduled.
Dining Services is happy to work with individual
students who have documented food allergies and/or medically restricted diets. If you know you have a food
allergy, you should call the Dining Services Office (585-2300) as soon as possible
and ask to speak to Kathy Zieja (email@example.com). In addition to contacting Dining Services, you must register your dietary accommodations with the Office of Disabilities (www.smith.edu/ods/services.
The foods that most often cause an
allergic reaction: peanuts, treenuts, wheat, soy, milk, eggs, fish and
shellfish. If you have an allery to one of these major food allergens,
please contact Kathy Zieja and you should bring it to the attention of the dining
Dining Services staff is able to safely and reasonably guide students with a limited number of food allergies to make their own food choices. Some food allergies and intolerances can be managed independently within the dining locations. We cannot accommodate for dietary preferences; however, we can provide students with information about our menus, receipes and ingredients with our Net Nutrition System and dining options.
Yes. Each student MUST present her
OneCard to the meal checker for access into the dining room.
Smith College dining plans provide students
who live in the residential system and are on the board plan, 21 meals per week
and they may eat at any of the dining locations. All students are required to
bring their ID (Onecard) for dining access at meal times. Additionally, students
on the board plan receive $25 (Dining Dollars) which is programmed on their OneCard
and may only be used at the Campus Center Cafe; students also have 8 guest meal
passes that are on their OneCards and are in effect from September 8, 2011 - May 13, 2012.
Please visit www.smith.edu/its/services/onecard.html for
information about lost, stolen, or damaged OneCards.
Eight (8) guest tickets have been programmed
into the OneCard for board paying students. If you have additional guests,
please contact the Dining Services Office for more information about how you
could purchase more - x2300. For students who return for second semester,
four (4) guest tickets and $12.50 Dining Dollars will be programmed.
China cannot be removed from the dining
room. If you need to take your meal/food out of the dining room, you must provide
a small Tupperware dish. To improve our sustainable efforts, paper products
will not be provided in the dining locations. Missing china that is found in a student's room and/or a residence will be removed and a fee of $5.00 per item will be billed to the student and/or residence.
Smith offers an Off-Campus Meal Plan to
Smith students who are not on the regular meal plan. Click
for more information about this plan and a downloadable sign-up sheet.
Yes. Students on the board plan may get
a Five College dining pass to eat at one of the other colleges. Contact the Dining
Services office by phone (ext. 2300) or e-mail Erika
Herring. You must let us know what meal(s)/days you need the pass for. An
electronic copy of the meal pass will be sent to the host campus. You should
go to the host Dining Services Office and they will assign you to a dining location.
Students do not need an academic reason
for weekly lunch meals; for dinner and weekend meals, you must inform the Dining
Service office of the class or academic reason that requires you to be at the
Hubbard is open for continental breakfast
from 7 - 11 a.m. and then an "expanded"
continental breakfast from 11 a.m. - 1 p.m. The printed menu always lists some
breakfast sandwiches, quiches, hot sandwiches and other options. The staff adds
more items to the menu. The options include yogurt, pre-made salads, sandwiches,
and fresh fruit. Macaroni and cheese and chili will be served as a lunch option
We have provided first year students with a water bottle at Central Check-In and have eliminated paper products and bottled water in our dining operations.
Here you will find the answers to questions
that are circulating on campus or have been e-mailed to firstname.lastname@example.org.
Send us your questions and feedback!
The following are some great links to healthy eating
and good nutrition sources on the Web.
- Eat three meals a day - don't skip breakfast! There
are plenty of choices for you at the different dining locations, and you can
always make a colorful salad with some protein for a lighter fare.
- Listen to your body - and signs for
hunger and fullness.
- Think about your plate and color - think
about half of your plate being comprised of fruits and vegetables, and the
other half with a starch and lean protein (meat, fish, poultry, tofu, grains).
- Drink plenty of water during the day
and at meals - water is so good for replenishing lost fluids, your skin, and
your well being.
- Take small portions - you can always
go back for more if you are still hungry. Apples and other hand fruit
are always available and are a good snack for you!
- Develop an exercise routine - this will
not only help your physical body but enhance your mental clarity and attitude. If
you can't get to the gym, take a fast paced walk on campus or in the local
area; take your bike for a ride. Take advantage of the Get Fit Classes,
yoga, swimming, etc. You deserve this time for you!
- Think about healthy snacks for your
room - items that are pre-portioned so you won't be tempted to eat the entire
bag/box - plain popcorn, pretzels, fruit, yogurt, etc. An occasional
piece of chocolate (and think about dark chocolate) is o.k.
- Get enough sleep!
Salad Dressings: regular, low fat,
or fat free (There will always be fat free available at each meal.)
Cottage Cheese: fat-free or low-fat
(check with staff)
Yogurt: Stonyfield, an organic yogurt
with live cultures, available in low fat (banilla, strawberry, plain vanilla),
fat free (plain, vanilla) and whole milk flavors (plain, vanilla)
Pizza & Italian Dishes: made
with part skim milk mozzarella cheese
Tuna: packed in water
Soy Cheese for Vegans: American,
cheddar, mozzarella, and grated parmesan
Creamed Soups: made with 2% milk,
not heavy cream
Coffee: a Guatemalan blend of fair
trade, organic & Kosher coffee
Vegetables: usually steamed with
no added fat (Sustainable vegetables from local farmers are purchased whenever
Rice & Pasta: a limited amount
of oil added during cooking to prevent sticking but no fat added to the finished
Cooking Oil: oil used for frying
has no hydrogenated or trans fatty acids
Frozen Yogurt: low-fat (Toffuti
Cutie, Sweet Nothings, and Rice Dream vegan ice cream and/or sorbet available
when ice cream is served.)
Plain Meal Entrée Items: no
fat/seasonings entrées available as substitutes when these items appear
on the menu
Non Meat Protein and a protein item
is available at every lunch and dinner.
Milk: skim milk and 2%, purchased
from a local sustainable, family-owned farm -
Guida Farm, New Britain, Ct. For those who cannot drink milk, Lactaid and
Silk Soy Milk are available.
Kelly Stellato, RD, Health Services (ext.
2823) is available for consultation. Students need a referral and may be seen
for weight loss, eating disorders, chronic medical conditions or diet evaluations.
Contact Kathy Zieja, ext. 2300.
- Eat a variety of foods.
- Watch fat intake. Vegetarian diets can be high in fat if they contain too
much vegetable oil, nuts, margarine, cheese, ice cream or bakery products.
- If you train regularly at a moderate or high intensity, eat high-protein
plant foods such as tofu, tempeh and legumes one or two times a day.
- Consume several calcium and iron-rich foods each day. Two to three cups of
dark green vegetables will provide generous amounts of iron and calcium; two
to three cups of cooked dried beans can provide ample iron. One to two servings
of fortified soy or rice milks also contribute to calcium intake substantially.
- Unless you are trying to lose weight, follow the old rule of eating when
you are hungry, choosing low-fat, high-carbohydrate foods.
Source: Vegetarian Nutrition, a dietetic practice group of The American
Nutrition is like so many things that we experience
in life: a personal choice. We are all bombarded daily with lots of information regarding
the latest fad diets, specialty food items or drinks that promote weight loss or
wellness guarantees and it is difficult to navigate this information to know what
choices one should make. Students live busy lives, study during late hours, have
academic and other challenges and these can present additional challenges.
As students thinking about eating in the dining locations,
it can be difficult to be mindful of the choices you have to make and how to get
balance with any evening snacks you may also have in your house. With so many food
choices, and your demanding schedule, there is a strong likelihood of eating too
much food and/or eating the wrong foods because you are looking for quick solutions.
The following are some suggestions for eating in our dining locations and/or what
to purchase for snacks for your room to maintain a healthy lifestyle.