Healthy dining is about more than what’s on the plate
Through Elior’s BeWell health and wellness dining platform, culinary teams work alongside corporate registered dietitians and campus partners to help college students, faculty and staff make informed choices that support their well-being. But BeWell extends far beyond the dining hall.
Through live cooking demonstrations, wellness tables, nutrition presentations and interactive educational events, students and campus communities have opportunities to learn more about nutrition and how everyday food choices can contribute to a healthier lifestyle.
At Middle Georgia State University’s (MGA) Cochran and Macon campuses, the dining team recently partnered with MGADirector of Recreation and Wellness Carl Woods to bring BeWell directly to students, faculty and staff through a lunch-and-learn.
The event highlighted dining services’ nutrition and wellness resources while exploring protein as part of October’s BeWell promotion, “Protein: Building Blocks for Life.” Attendees were able to sample the Rainbow Crunch Bowl, Black Bean Orange Quinoa Salad and Chicken & Red Lentil Soup while learning more about balanced nutrition.
Led by Elior Corporate Wellness Dietitian RDN, LD Kaylie Brand and District Marketing Manager Erica Jackson, the event encouraged conversations about nutrition across campus.
“Kaylie and Erica have been excellent partners to work with regarding the promotion of the BeWell Menu Options. A student left last week's discussion saying, ‘Thank you! This meeting was very informative; I learned about a lot of resources.’ Thank you for inspiring critical thinking, and active steps toward a more holistically well lifestyle in our students,” said Woods.
At South Georgia State College, October’s “Protein: Building Blocks for Life” promotion created another opportunity to meet students where they are.
Elior’s culinary teams routinely work alongside registered dietitians to develop menus featuring nutritious, appealing choices that are readily available and easy to identify with a blueberry icon. Dietitians also provide expertise in menu planning for specialized diets and nutrition counseling, creating another layer of support for students!
It’s a simple example of what makes BeWell effective: interactive, approachable and connected to the foods students encounter every day – transforming ordinary dining into extraordinary and healthier dining experiences!
Get to Know Our Registered Dietitian Kaylie Brand
Why did you become a dietitian/nutritionist?
I became a dietitian because I wanted to help others make sustainable lifestyle changes and improve their overall health.
What do you like best about your job as a dietitian/nutritionist?
I love challenging diet culture and promoting realistic, approachable nutrition practices.
Difference Maker
I encourage students to set meaningful goals while also recognizing the importance of being present, appreciating where they are, and celebrating progress along the way.
Fun Fact
I have yet to try a food I don’t like. I definitely got lucky with my taste buds!
Favorite Food
It’s a tie between a salmon avocado sushi roll and garlic Parmesan truffle fries!
