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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:

1.    On the BCDS web site home page (www.bc.edu/dining), click on Menus in the left-hand frame.

2.    On the Menus page, click on the dining location of your choice

3.    Select the “nutrition” button Located at the top of each meal column

4.    On the new page click on the underlined menu item of your choice

Tips:

Combining items?

  • Complete above through step 3, then select the check box to the left of each menu item then scroll to the bottom of your page and click “show report” for totaled nutrient values

Building your own?

  • Complete above through step 2 , then select “Build Your Own Entrees” or “Build Your Own Breakfast, Salad & Sandwiches” too view items offered in those sections

 

Here is an example of what you will see:

 

Vegan Lentil Soup

 

Nutrition Facts

Serving Size 10 oz

Amount Per Serving

Calories 97

Calories from Fat 39

% Daily Value*

Total Fat 4.3g

7%

  Saturated Fat 0.5g

2%

  Trans Fat - - - g

 

Cholesterol 0mg

0%

Sodium 216.7mg

9%

Total Carbohydrate 12.3g

4%

  Dietary Fiber 3g

12%

  Sugars 1.3g

 

Protein 3.7g

 

* 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