Warhawk Dining aims to make campus dining a supportive part of the student experience, with food, resources and programming that help students feel informed and cared for. National Nutrition Month is an opportunity to highlight the resources, education and support available to help students make supporting informed food choices.
UW-Whitewater student Michael Verbeten and Campus Dining Dietitian Summer Manzke have a conversation about Omega-3s and how it can be an easy breakfast, March 3, 2026 in the James. R Connor University Center.
(Charlie Clark)
Balanced eating habits can help students feel their best right now with benefits such as steady energy, focus and overall wellbeing during the school year. These habits also support health and help students build routines that work even as life gets busier.
We kicked off the month with a full week of activities, including a smoothie class in the Children’s Center and free yogurt parfaits for Omega-3 day in the University Center (UC). Other events included an elevated ramen noodle Teaching Kitchen in the Warhawk Pantry, a breakfast-focused program with University Health and Counseling Services in the UC, and support for the International Students Association at the 44th annual International Dinner.
Leading these interactive events is one part of my role, and I get support from the entire Warhawk Dining team and a nationwide network of campus dietitians. Student-centered programming like Teaching Kitchens helps make nutrition more approachable and engaging.
Another huge part of my role is helping students build confidence in making meals and navigating dietary needs. I provide free nutrition counseling to all Warhawks throughout the year. I support students with a wide range of nutritional needs – that could be to help navigate dining halls with food allergies, help meeting nutritional goals and needs, or help fueling properly for athletic and academic success. Schedule a meeting with me on Warhawk Dining’s website, or email me at [email protected].
I work with our culinary team to create menus that balance familiar favorites with new options that help students’ day-to-day needs. I also work with the team at Delicious Without in Esker Dining Hall to help maintain a station that avoids the top 9 allergens and supports students with food allergens and gluten-related dietary needs.
I also help ensure dietary information is accurate and clearly posted in the dining halls. Nutrition information is also available on our website’s menu page.
We also help deliver nutrition through our support of the Warhawk Pantry, which provides a safe and inclusive environment for students and others to obtain food. I work with our sustainability intern on our meal recovery program, which repurposes surplus food and stocks it in the pantry as delicious, nutritious ready-made meals.
Warhawk Dining uses student feedback to shape its services, in partnership with campus leadership. The National Association of College & University Food Services satisfaction survey is currently live through April 10. Later this month, we’ll host On-site Insights, in-person focus groups. Feedback can also be shared on our website.
These efforts help not only nourish students, but create spaces where they feel supported and connected, during National Nutrition Month and year-round.
