| Overall Rating | Reporter - expired |
|---|---|
| Overall Score | |
| Liaison | Lee McQueen |
| Submission Date | Feb. 2, 2012 |
| Executive Letter | Download |
University of Nebraska at Kearney
Tier2-3: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Jon
Watts Assistant Director of Business Services Business Services |
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indicates that no data was submitted for this field
None
Does the institution use frying oil that does not include trans-fats and seek to avoid foods that include trans-fats in its dining operations?:
Yes
None
A brief description of the trans-fats avoidance program, policy, or practice:
Dining Services has taken a proactive position to reduce trans-fat in all dining venues. Specifically, Dining Servcies uses non-hydrogenated, trans-fat free canola oil and olive oil for cooking and fryiny. Dining Services takes a proactive position to reduce trans-fat in all product offerings, however Dining Services cannot entirely eliminate trans-fat from all food offerings (as they occur naturally in small amounts).
None
The website URL where information about the program, policy, or practice is available:
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Data source(s) and notes about the submission:
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