DUE,In regards to question 6 on February 25, about nutrition info for dining hall products, I need to clarify something. I am a student and have worked in the dining system for several semesters at several different dining locations. The woman who answered question 6 said that staples like cookies, muffins and breads are made fresh in dining bakeries every day, and as such the nutrition info for these items isnt available. I can tell you, as a worker who makes these items herself, that this is not true and that cookie, muffin and bread batter come completely pre-made and frozen. Those cranberry nut muffins laid out at breakfast? Those chocolate chip cookies at dinner? All pre-made. As a result one could easily contact the supplier for nutrition info, as all the dining halls do is take pre-made frozen dough and stick it in the oven. I dont mean to criticize the dining halls, but greater accountability is surely possible and we shouldnt distort facts about the availability of nutrition info when such info is vital for students trying to be healthy.
Here was the previous answer, in response to a question about nutrition facts:
Cornell Dining’s nutritionist, Michele Wilbur, thanks you for your interest and says: “ The staples, as you refer to them, are also ever evolving. Muffins, cakes, cookies, etc. are made fresh in our bakery and not static. Granola and breads change based on our distributor.
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