Nutrition

Meet Your Dietitian

Kelsey Video SS
  

Interested in learning more about nutrition, health, and wellness? Kelsey specializes in a variety of nutrition-related areas including food allergies, chronic illnesses, and how to build a balanced plate at any location on campus. Kelsey has a Bachelor of Science in Nutrition from Mississippi State University. She completed her dietetic internship and Master of Science in Public Health Nutrition at the University of Tennessee, Knoxville. She was named Louisiana’s Recognized Young Dietitian for 2015-2016, and one of Foodservice Director’s Rising Stars for 2018-2019.  

As Sodexo’s Regional Campus Dietitian, Kelsey supports schools throughout Louisiana, Arkansas, and Mississippi. Kelsey was the first AllerTrain Master Trainer in the state and continuously trains Sodexo staff to provide safe and delicious food for students with special dietary needs. With a passion for food and nutrition, Kelsey believes in empowering people to lead healthy lifestyles through education and access to healthy foods. Her motto of “all foods fit” allows people to eat right while enjoying Louisiana’s great food. You can follow her on Instagram at @dininghall.nutritionist. 

If you’re interested in nutrition counseling or setting up a nutrition presentation with your university group, check out the “Work with Kelsey” section below. 

Contact Kelsey at kelsey.rosenbaum@sodexo.com 

Looking for healthy options on your campus?  We got you covered!   
 
Check out this booklet to learn more about an overall healthy diet. 
 
Mindful is Sodexo's health & wellness approach that helps you make healthy choices second nature! We are committed to creating healthy environments for our customers. Central to this effort is providing healthy, nutritious foods. The result of this initiative is an approach that focuses on transparency of ingredients, delicious food, satisfying portions and clarity in message so that you can make Mindful choices! 
 
Look for Mindful options in your dining hall and Simply to Go options. 
We take pride in serving you wholesome ingredients, preparing recipes accurately and providing nutritional analysis and ingredient statements through our online menus. From our general manager to our front-line servers, we work carefully to address food allergies, celiac diets, or other special dietary needs. Our staff members are certified through AllerTrain, an extensive food allergy and gluten-free training program. 
 
We want to meet one-on-one with anyone who has specific dining needs to ensure that your dining experience is safe, delicious, and social. If you have a food allergy/special diet concern, please call or send us a note using the feedback form.     
Looking for plant-based option in your dining hall? Look for these logos at each station, our online menus, and on Simply to Go nutrition labels. 
 
Insert logos next to sections below 
 
VEGAN OFFERINGS vegan Menu items with the vegan icon contain no meat, fish, eggs, milk or other animal-derived products such as honey. 
 
VEGETARIAN OFFERINGS Vegetarian_wNameMenu items with the vegetarian icon contain no meat, fish or poultry, or any meat products such as soup base. Our vegetarian offerings meet the needs of lacto-ovo vegetarians and may include eggs and/or dairy products. 
Kelsey is available for one-on-one nutrition counseling for students.  
 
Follow the steps below to get started with nutrition counseling. 
 
1.  Download this form to record everything you eat for a 24 hour period.  After you've done that, please email it to me at this email address. 
 
2.  Next, complete this form.  This form will help us determine which topics are most important for us to discuss, and when you're available to meet. 
 
After you've completed both of these steps, I'll check my calendar for the first available appointment and send you a confirmation email detailing when and where your appointment will be. Please note that you will not be able to book an appointment with me until you've completed both steps. 
 
Kelsey is available for student and faculty and staff presentations.  Click here to view presentation topics and descriptions 
 
How to set up a presentation 
 
Use this link to get started setting up a student focused nutrition presentation. 
 
Use this link to get started setting up a faculty and staff focused nutrition presentation. 
Whether you’re an “everyday athlete” or part of a university sports team, the dining hall is a great place to fuel your performance. Check out the links below to learn more. 
 
 
 
 
 
The Partnership for a Healthier America (PHA) has made a commitment to working towards a healthier future for the nation’s youth by helping the crisis of childhood obesity. Dillard University and many other colleges and universities across the U.S., are partnering up with PHA to create healthier campus.  
 
In 2019, Dillard University signed The Healthier Campus Initiative, a Memorandum of Understanding with the Partnership for a Healthier America (PHA) which commits Dillard University to meeting 23 guidelines centering around nutrition, physical activity, and programming on campus (ahealthieramerica.org/campuses/). Below is a list of the ten commitments Dillard Dining will implement related to food and nutrition. 
 
Offer on the menu a minimum of one (1) wellness meal at each breakfast, lunch and dinner meal (if served). 
 
Offer a minimum five (5) types of fruits, five (5) types of vegetables and two (2) 100% whole grain products at both lunch and dinner (if served). 
 
Offer only a total number of fried foods that does not exceed the total number of platforms available at breakfast, lunch, and dinner (if served) across all venues. 
 
Label food and beverage items offered with calories per serving at the point of presentation OR Designate healthier food and beverage options using a healthy icon at the point of presentation. 
 
Offer a comparable plant-based food option at every platform serving meat. 
 
Implement a local food procurement program that increases procurement of local and sustainable foods. 
 
Offer tray-less dining in at least seventy-five percent (75%) of dining venues. 
 
Offer a minimum of three (3) types of fruits, three (3) types of vegetables, two (2) 100% whole grain products and no more than two (2) fried items on catering menus. 
 
Offer a healthier catering menu that only includes foods and beverages that meet healthier food and nutrition guidelines. 
 
Make available Registered Dietitian Nutritionists (RDNs) for personal nutrition assessments and counseling to all students. 
Interested in learning more about nutrition?  Check out these great resources! 
 
 
Dietary Guidelines for Americans (https://health.gov/dietaryguidelines/2015/guidelines/)