Your On-Campus Dietitian 🍽
Jillian Cupp is a graduate of Eastern Kentucky University where she completed her undergrad in General Dietetics, she then went on to complete her dietetic internship in Riverdale, Georgia at Southern Regional Medical Center. Jillian believes in a health at every size and all foods fit philosophy and wants to assist in busting nutrition myths to college students.
Jillian is available to help students with food allergies, and intolerances and find foods in Case Kitchen to help accommodate students.
If you would like assistance, please contact her at firstname.lastname@example.org
Eat Well selections make up over 30% of menu items on our residential dining menus over the semester. Our Eat Well selections contain nutritionally dense whole foods (i.e. fruits, vegetables, leafy greens, whole grains, beans, lean protein) and are lower in calories, saturated fat and sodium.
Made with Whole Grains
Made with Whole Grain selections comprise over 15% of menu items on our residential dining menus through the semester.
Vegetarian and Vegan selections now make up over 30% of our menus. Our culinary team and dietitians assure that vegetarian selections contain no meat, fish or poultry.
Our vegan selections contain no animal products of any kind. In addition vegan items can not include dairy, eggs, or honey.
Plant-Forward selections feature a style of cooking and eating that emphasizes healthy plants at the center of the plate with a proportionally small quantity of animal protein. Learn more!
Special Dietary Needs
If you have food allergies or special dietary requirements, our goal is to provide you with the tools and support you need.
Our teams will work with you to enable you to dine with us safely and to be active in the management of your food allergy or food-related medical condition.
We take into account your personal dietary needs and will make every effort to help you find food that fits your life.