Nutritional Analysis

boston college dining services

Nutritional analysis information and ingredients listings of menu items on campus can be accessed through the on-line menu posting for each dining hall within this web site. Follow these instructions to access this information:

On the BCDS web site home page (www.bc.edu/dining), click on Hours and Menus in the left-hand frame.
On the Hours and Menus page, click on the dining hall name listed in red.
On the menu page, click on the red apple icon
On the new menu page, choose a menu item to see the nutrition and ingredient listing.

Here is an example of what you will see:

Vegan Lentil Soup

Nutrition Facts Serving Size 10 oz
Amount Per Serving
Calories 1298	Calories from Fat 559
% Daily Value*
Total Fat 62.1g	96%
Saturated Fat 8.5g	42%
Trans Fat - - - g
Cholesterol 0mg	0%
Sodium 2201.1mg	92%
Total Carbohydrate 135.5g	45%
Dietary Fiber 16.9g	68%
Sugars 16.9g
Protein 45.2g
* Percent Daily Values are based on a 2000 calorie diet.
INGREDIENTS: Vegetarian Lentil Soup Gal (Balsamic Vinegar (contains sulfites), Carrots, Celery, Fresh Parsley, Garlic, Lentils, Olive Oil, Onions, Organic Wheat Flour, Paprika, Sea Salt, Soybean Oil, Spices, Tomato Paste (citric acid, tomatoes), Turnip, Water) ALLERGENS: Wheat, Soybeans *Note: Nutritional values that are not available for a recipe are represented by dashes.*

Contact the Executive Dietitian, Sheila Tucker, MA, RD, CSSD, LDN if there is additional nutritional information that you need: sheila.tucker@bc.edu