c126e0ed-9b19-4674-b08a-9b2d969225bc 2025-04-25 50f1424e-2807-410a-86da-f0931796b956
Location
Main Dining Hall
Main Dining Hall
Date
Friday, April 25
April 14 - 20
April 21 - 27
April 28 - May 4
May 5 - 11
May 12 - 18
May 19 - 25
Monday, April 14
Tuesday, April 15
Wednesday, April 16
Thursday, April 17
Friday, April 18
Saturday, April 19
Sunday, April 20
Monday, April 21
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Tuesday, May 20
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Thursday, May 22
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Soupside
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Soupside
Nutritional information
Oatmeal
1/2 Cup per portion
| % Daily Values | ||
|---|---|---|
| Calories | 90 cal | 4% |
| Total Fat | 1.5 g | 2% |
| Saturates | 0 g | 2% |
| Trans fat | 0 g | 1% |
| Cholesterol | 0 mg | 0% |
| Sodium | 170 mg | 7% |
| Carbs | 16 g | 5% |
| Fiber | 2 g | 8% |
| Sugars | 0 g | 1% |
| Protein | 3 g | 1% |
| Calcium | 16 mg | 1.23% |
| Iron | 1 mg | 5.11% |
| Potassium | 79 mg | 1.68% |
| Vitamin D | 0 mcg | 0% |
Ingredients: Quick Cooking Oats, Water.
Oatmeal
90 cal
Jumpstart
Nutritional information
Pork Bacon
Slice(s) per portion
| % Daily Values | ||
|---|---|---|
| Calories | 40 cal | 2% |
| Total Fat | 3.0 g | 4% |
| Saturates | 1.0 g | 5% |
| Trans fat | 0 g | 1% |
| Cholesterol | 10 mg | 2.67% |
| Sodium | 135 mg | 6% |
| Carbs | 0 g | 0% |
| Fiber | 0 g | 0% |
| Sugars | 0 g | 1% |
| Protein | 3 g | 1% |
| Calcium | 1 mg | 0.08% |
| Iron | 0 mg | 0.44% |
| Potassium | 41 mg | 0.87% |
| Vitamin D | 0 mcg | 0% |
Ingredients: Pork Bacon (Cured with: Water, Salt, Sugar, Sodium Phosphates, Sodium Erythorbate, Sodium Nitrite).
Pork Bacon
40 cal
Nutritional information
Scrambled Eggs
1/4 Cup per portion
| % Daily Values | ||
|---|---|---|
| Calories | 80 cal | 4% |
| Total Fat | 5.0 g | 7% |
| Saturates | 2.0 g | 9% |
| Trans fat | 0 g | 1% |
| Cholesterol | 205 mg | 68% |
| Sodium | 80 mg | 3% |
| Carbs | 0 g | 0% |
| Fiber | 0 g | 0% |
| Sugars | 0 g | 1% |
| Protein | 7 g | 1% |
| Calcium | 31 mg | 2.38% |
| Iron | 1 mg | 6.67% |
| Potassium | 78 mg | 1.66% |
| Vitamin D | 1 mcg | 6% |
Ingredients: Fresh Whole Liquid Eggs (Whole Egg, Citric Acid (To Preserve Color), 0.15% Water Added As A Carrier For Citric Acid).
Scrambled Eggs
80 cal
Nutritional information
Sausage & Egg Biscuit
Each per portion
| % Daily Values | ||
|---|---|---|
| Calories | 400 cal | 20% |
| Total Fat | 25.0 g | 32% |
| Saturates | 10.0 g | 52% |
| Trans fat | 0 g | 1% |
| Cholesterol | 150 mg | 49.67% |
| Sodium | 1,040 mg | 45% |
| Carbs | 27 g | 9% |
| Fiber | 0 g | 0% |
| Sugars | 3 g | 1% |
| Protein | 15 g | 1% |
| Calcium | 75 mg | 5.77% |
| Iron | 3 mg | 18.06% |
| Potassium | 194 mg | 4.13% |
| Vitamin D | 0 mcg | 1.5% |
Ingredients: Biscuit 2.2 Oz (Dough Biscuit 2.2 Oz ZTF (Enriched Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Palm Oil, Palm Kernel Oil, Sugar, Buttermilk, Sodium Aluminum Phosphate, Baking Soda, Salt, Sodium Acid Pyrophosphate, Dextrose, Dough Conditioner (Enzymes))), 1.5 Oz Ckd Pork Sausage Patty, 1.5 Oz Egg Patty (Whole Eggs, Whey, Nonfat Milk, Vegetable Oil (corn and/or soybean oil), Contains 2% or less of: Salt, Xanthan Gum, Citric Acid, White Pepper, Natural Butter Flavor).
Sausage & Egg Biscuit
400 cal
Nutritional information
Diced Breakfast Potatoes
Ounce per portion
| % Daily Values | ||
|---|---|---|
| Calories | 20 cal | 1% |
| Calories from Fat | 0 cal | 1% |
| Total Fat | 0 g | 0% |
| Saturates | 0 g | 0% |
| Trans fat | 0 g | 1% |
| Cholesterol | 0 mg | 0% |
| Sodium | 5 mg | 0% |
| Carbs | 4 g | 1% |
| Fiber | 0 g | 1% |
| Sugars | 0 g | 1% |
| Protein | 1 g | 1% |
| Calcium | 2 mg | 0.15% |
| Iron | 0 mg | 1.33% |
| Potassium | 81 mg | 1.72% |
| Vitamin D | 0 mcg | 0% |
Ingredients: Potatoes frozen whole cooked boiled drained without salt.
Diced Breakfast Potatoes
20 cal
BeWellTo qualify as a BeWell menu offering, foods must meet/contain three out of the following five categories:
Contain a plant-based, whole food(s)
Contain a healthy fat(s)
Contain a lean protein or plant-based protein
Have limited added sugar
Contain a high fiber food or a probiotic food
Additionally, BeWell recipes will be trans-fat free, use minimally-processed ingredients, and be prepared to keep
sodium content to a minimum and portion control in check.
Nutrition content and allergens within foods may vary due to changes in product formulation, recipe substitutions, portion size, cross-contact in preparation, and other factors.
Guests with food allergies or specific dietary concerns should speak with management for individual assistance.
Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness.
Prices & availability subject to change without prior notice.
Guests with food allergies or specific dietary concerns should speak with management for individual assistance.
Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness.
Prices & availability subject to change without prior notice.
2,000 calories a day is used for general nutrition advice, but calorie needs vary.