The University of Arizona

Nutrition & Health Conference

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Meals

NHC food prep and allergy information:

The Nutrition & Health Conference meals and tastings are not only delicious, but also adhere to the high-standards we set forth in the teachings of the conference, and embody the guidelines of the anti-inflammatory diet. We work with the hotel executive chef and our own chef to come up with the brain food you need to experience and absorb all the great info you'll get at the conference. Health-promoting food can be extremely tasty, and we prove it!

Our meals will be free of MSG, preservatives and artificial sweeteners. We try our best to accommodate the allergies and lifestyle choices of our guests, and are preparing vegetarian and gluten-free separately. All sauces are prepared gluten-free, and when in doubt, check the print or online menus, or ask allergy-friendly hotel staff. Please be advised, however, that we are working in a large hotel kitchen and don't have total control of workspace and airborne elements.

Buffet meals will have placards listing the meal items, wait staff can answer your questions about plated dishes, and you can defer to the Nutrition & Health Conference mobile site for menus and potential allergy issues.

Vegetarian/vegetarian: We will not be serving shrimp, shellfish, red meat, chicken or pork. Please advise wait staff if you require a special meal.

Gluten-free: most dishes and desserts are gluten free. The Chef will not be using malt, soy sauce (we do use Tamari) or thickeners.

Lactose intolerance: we've tried to provide dairy substitutes, and kept most dairy out of the meals, but potential allergens will be listed on the website.

Other allergies: We received special requests on a number of allergies including nuts, soy, corn, peppers, apples, legumes and onion. Should you have any concerns, please ask staff.

Meals
V=Vegan, Veg=Vegetarian, DF=Diary-free, GF=Gluten-free

Monday May 5

Break

Organic baked corn chips, black bean and red pepper hummus (V,GF)

Minted Guacamole with Pomegranate with Jicama Sticks (V, GF)

Fresh, organic berry cups with chiffonade of mint (V, GF)

Tea service

  • Black and green tea, coffee
  • Filtered Water
  • Honey, raw sugar
  • Organic milk, Soy milk

Lunch

Roasted Asparagus Salad with Arugula and Toasted California Walnuts (V, GF)

Grilled Triple Citrus Vital Choice Wild Halibut with Moroccan Mint Pesto (GF, DF)

Saffron Scented Quinoa (V, GF)

Broccoli with Olives and Lemon (V, GF)

Veg. Option: Moroccan Chickpea Burger with Tomato Mint Chutney (Veg, GF)

Beverage: Green Tea Cooler (V, GF)

Dessert: Chocolate Walnut Truffles (V,GF,)

Tea service

  • Black and green tea, coffee
  • Filtered Water
  • Honey, raw sugar
  • Organic milk, Soy milk

Faculty reception

Baked Falafel Cookies with Lemon Tahini Sauce (V, GF)

Vital Choice Wild Salmon Lollipops with Asian Pesto (GF, DF)

Vietnamese Summer rolls with Sweet and Sour Dipping Sauce (V, GF)

Chilled Curried Cucumber Soup Shooters with Parsley Mint Drizzle (Veg, GF)

Tuesday May 6
Breakfast

Assorted seasonal organic fresh fruits (V, DF, GF)

Organic free range scrambled eggs (Veg, GF)

Dr. Weil's tofu scramble (made with organic sprouted tofu) (V, GF, DF)

Corn tortillas (V,GF)

Black Beans (V,GF)

Avocado and fresh salsa (V, GF)

Greek & dairy free yogurt (Veg, GF)

Tea service

  • Black and green tea, coffee
  • Filtered Water
  • Honey, raw sugar
  • Organic milk, Soy milk

Break

Selection of organic vegetables, Curried Hummus, assorted rice crackers (V,GF)

Organic Green and Red Apples (V,GF)

Silk Road California Walnuts (V, GF)

Tea service (Veg,GF)

  • Black and green tea, coffee
  • Filtered Water
  • Honey, raw sugar
  • Organic milk, Soy milk

Lunch

Jicama and Red Cabbage Salad with Tamari Toasted California Walnuts with Mint and Cilantro (V, GF)

Miso Ginger-Lime Vital Choice Salmon (GF,DF)

Stir-fried string beans with Citrus-Sesame Sauce (V, DF)

Ginger scented Forbidden Rice (V, GF)

Veg: Spicy Tofu Lettuce Cups(V,GF,)

Beverage: Cucumber refresher (V, GF)

Dessert: Raspberry Hibiscus Sorbet with fresh blueberries (V,GF)

Tea service (Veg,GF)

  • Black and green tea, coffee
  • Filtered Water
  • Honey, raw sugar
  • Organic milk, Soy milk

Wednesday May 7
Breakfast

Assorted seasonal organic fresh fruits (V, DF, GF)

Bob's Red Mill gluten free steel cut oatmeal with a selection of toppings including ground flax, California Walnuts and raisins (V,GF)

Wild smoked Vital Choice salmon with condiments (GF,DF)

Assorted Whole grain and gluten free breads (V, set apart)

Organic Plain & dairy free yogurt (Veg, GF)

Tea service

  • Black and green tea, coffee
  • Filtered Water
  • Honey, raw sugar
  • Organic milk, Soy milk

Break

Mediterranean Gazpacho Shooters with Basil Avocado Cream (V, GF)

Quinoa, Kale Salad with Organic Red Grapes (V, GF)

Roasted Olives with Citrus and Herbs (V, GF)

Artichoke, Basil Tapenade with rice crackers (V, GF)

Tea service

  • Black and green tea, coffee
  • Filtered Water
  • Honey, raw sugar
  • Organic milk, Soy milk