Elon has converted to a trans fat-free frying oil in campus dining locations in response to research by ARAMARK, the university’s dining provider, that shows students and consumers are conscious about their intake of trans fats. Details...
Trans fats are a thing of the past at Elon University.
Elon has converted to a trans fat-free frying oil in campus dining locations in response to research by ARAMARK, the university’s dining provider, that shows students and consumers are conscious about their intake of trans fats.
ARAMARK worked with suppliers, dietitians and chefs to identify a trans fat-free oil that provides health benefits without sacrificing taste. The new non-hydrogenated corn and sunflower oil is being used at many ARAMARK locations across the country.
“Our students are very conscious about the food choices they make,” said Laura Thompson, food service director at Elon Dining Services. “We’re excited to use the new trans fat-free oil, which will make it easier for students to make wise decisions about the foods they choose to eat.”
Trans fats form when manufacturers add hydrogen to vegetable oil to increase a product’s shelf life and enhance flavor. Consuming trans fats raises cholesterol levels, which can increase risks for heart disease, according to the U.S. Food and Drug Administration.
The FDA defines 0-gram trans fat fryer oils as those that have 0.5 grams or less of trans fat per serving.
ARAMARK research has shown that more people feel strongly about limiting their consumption of trans fats. The company’s 2006 Nutritional DiningStyles Research found 27 percent of American adults feel strongly about limiting their trans fat intake in meals purchased away from home, up from an average of 21 percent in 2005. Each year, ARAMARK conducts the survey to learn more about the eating habits of Americans to understand consumer preferences and tailor dining programs to fit consumer needs.
In addition to using trans fat-free oils, Elon Dining Services has started providing students with detailed nutritional information on entrees and side dishes. Placards with information about calories, fat grams, sodium content and other nutritional values are prominently displayed at food service stations in Harden dining hall, and will soon come to McEwen dining hall.
“We’ve received consistent feedback from students who say they want to know more about the foods they are eating,” says Thompson. “This is one more way we can help students choose the foods that are right for them.”