| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 53.32 |
| Liaison | Andrea Trimble |
| Submission Date | Feb. 15, 2012 |
| Executive Letter | Download |
University of Virginia
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Kendall
Singleton Sustainability Coordinator UVa Dining 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:
UVA Dining switched the deep frying oil used in the residential dining rooms (Newcomb, O-Hill, and Runk) and all the retail food courts (except national brands like Chick-fil-A) to Mazola ZT, a 0g trans fat oil made from a combination of corn oil and sunflower oil. Trans Fats can occur naturally in some foods, or they can be created when vegetable oil undergoes hydrogenation. Often, this process occurs when foods are made shelf-stable. Examples of foods that may contain trans fats include fried foods, cookies, crackers, muffins, potato chips, and stick margarine. Dietary intake of trans fats is associated with elevations in total and LDL cholesterol. Since trans fats have been shown to have a similar effect on the body as saturated fats, it's important to limit your intake of foods containing trans fats. Saturated fats and trans fats can increase the risk of heart disease, and some scientific evidence implicates trans fats in diabetes and cancer promotion.
None
The website URL where information about the program, policy, or practice is available:
Data source(s) and notes about the submission:
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