Kate Moran, the new Brandeis University Dining Services dietitian, commenced her work at the end of last semester. I had the opportunity to sit down with her and find out all about her new position!
What does your job at Brandeis entail?
Currently, I am involved in the Point of Service signage at Sherman, the menu cards that display each menu item. I am working to ensure that students have access to the allergens and ingredients for the hot items, including the Gluten-Free Corner in that dining hall through proper labeling. This is the first step. Over time I will be able to label more stations and items.
In Lower Usdan, I have worked with the executive chef to expand both the vegan and gluten-free menus. In the past, both stations have operated on a two-week cycle. We now offer a four-week cycle. The offerings are more diverse than before.
I took into consideration the healthy items that Aramark currently offers as well as the Aramark spring menu guidelines. After the assessment, I have made suggestions that we are now starting to implement. To name a few of the healthy options that we currently have, there are unsalted fries, whole-wheat pizza crust and kosher and non-kosher homemade granola!
What are good reasons for students to get in touch with you?
Anyone can come and talk to me! I will have specific office hours in the morning and afternoon and will also be available during lunchtime in either Sherman or Usdan. I’m available to answer questions about nutrition, ingredients [and] food allergies, and I can also help students find specific items in the Dining Hall.
If students receive a new allergy diagnosis which leads them to need help with navigating the dining halls, they can definitely come talk with me and I can help them find specific items that they are looking for. Additionally, students can talk to Laura O’Gara, campus nutritionist, whose office is located in the Health Center.
What are your goals for improving the food at Brandeis?
My goal is to satisfy Brandeis students, faculty and staff to the best of my ability. My overall goal is to make everyone happy and enjoy the food we have to offer. I want to improve the offerings that we have [and] constantly search to make more improvements to satisfy the students.
What do you currently think about the food at Brandeis?
I love working for Aramark and Brandeis. The dining staff works really well together as a team. I am really happy about having a gluten-free station in both dining locations [Usdan and Sherman] as well as a vegan station in Lower Usdan. I also love that there is so much variety. I think we have something for everyone.
Have you worked with other schools before?
I have not worked with other schools before, but I have worked in the food industry for the last five years. I graduated with a degree in Food and Nutrition, and I am a registered dietitian. I managed the Blue Moon Bagel Café in Medfield, Mass., and I have worked at a hospital as well. Additionally, I was an intern at a non-profit called Cooking Matters and Community Servings.
This article serves as a way of introducing Her Campus Brandeis readers to Kate. In addition to the information below, you can also read her bio here.