Friday, March 20, 2009
Nutrition class analyzes menu items at Mt. Vernon restaurant
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Customers of T. Anthony’s Restaurant in Mount Vernon, Indiana, will have the benefit of knowing the healthier options when they order from the restaurant menu. University of Southern Indiana students in a class on community nutrition are working with Todd French, owner of the restaurant, to complete a nutrition analysis of food items. Taylor Cron, a senior in the class, said the students toured the restaurant, had lunch, and received recipes for the food items French wanted analyzed. Using information provided by MyPyramid.gov, students calculated nutrients, calories, and carbohydrates in a fruit smoothie, chef salad, club sandwich, BLT wrap, and other foods. The nutritional outcomes will be printed on table tents along with educational information regarding how food choices effect obesity, heart disease, diabetes, and more. The table tents will be on T. Anthony tables during the fourth week of March. French plans to share sales receipts with the college students so they can analyze whether the health and nutrition information influenced customers to choose the healthier items from the menu. Cron said 12 students worked on the analysis, another student group in the class worked on collecting information on health issues in Posey County, and another student group wrote the text and had table tents printed. Kathleen French, wife of the owner, connected her husband and the nutrition students. She is an assistant professor in the Occupational Therapy Assisting program in the College of Nursing and Health Professions at USI. Kathy Funke News and Information Services 812/465-7050 or kfunke@usi.edu |
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