Adding Color to Your Diet

Adding color to your diet, week 4.  Hopefully you have been able to meet the challenge of adding purple/blue, yellow/orange, and green to your meals.  This week the challenge is to add red foods.  Red foods may help maintain a healthy heart, vision, immunity, and reduce cancer risks according to the American Dietetic Association.  These foods are rich in lycopene and anthocyanins.  Red foods that can be found in our dining halls include: cranberries, red grapes, strawberries, pink grapefruit, watermelon, beets, red peppers, red potatoes red onions tomatoes tomato sauce, and ketchup.  You could also find them in seasonal fruits such cherries, rhubarb and
pomegranates which are not as readily available.

Nutrition Facts:

Nutritional information about foods we serve in the dining halls is available here. If you have any questions to submit to our staff dietician, please email:

To find about about healthy eating, visit: Click Here.

Handling Your Food Allergies at URI

Need to speak with someone?  Sue Ash, RD, LDN: 401-874-4856

If you have been diagnosed with a food allergy or have a significant food intolerance, URI Dining will be happy to work with you.  Please let us know about your food allergy before you come to Freshman Orientation and/or before you move onto campus.  We will let you know what foods will be available for you during orientation and when you first move in. Please call or e-mail Susan Ash, RD, LDN at 401-874-4856 or  We will set up a time to meet to discuss what you will need.  Some people can manage by looking at the nutrition facts on our website.  Other students need extra help and a meeting with the dietitian who will provide extra materials and guidance will be beneficial.  Tours are arranged to go to the dining halls and meet the managers and staff who are always there to assist you.  You will be shown were the modified foods such as those which are gluten free are kept.

We look forward to working with you.

  • Nutrition facts on website-Identifies 8 major allergens
  • Minimal use of peanuts/nuts in recipes and products
  • Foods with nuts/peanuts identified at point of service
  • Soy milk and lactose free milk
  • Gluten free products and toaster available at both dining halls
  • Foods cooked to order
  • Precautions to prevent cross-contamination
  • Individual counselin

For your safety, it is the customer’s obligation to inform the server about any food allergies.


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