At Ohio State, we provide the highest quality nutritional dietary counseling through our expert team of registered dietitians, nutritionists, chefs and more. It’s never too late to start eating healthier – whether you want to lose weight, your doctor has recommended a dietary change or you just want to eat healthier! Meet and learn more about our team of experts in nutrition and dietary services.
Get to know our team
- Nutrition Services retail division continues to serve more patients, visitors, staff and students each day. The traditional BistrOH! cafeteria offers a wide variety of daily options to include ethnic cuisine, pizza by the slice, made to order omelets, hot or cold sandwich options, salads, soups and much more. Open 6a-8p everyday including holidays. The following locations are also operated through nutrition services and positioned throughout the medical center.
- NuerOH! BistrOH! is located in the Brain and Spine Hospital and open 7:30a-3p Monday-Friday. It offers made to order fruit smoothies, Crimson Cup hot and iced coffees, homemade pastries and grab and go sandwich and salad options
- Bloch Café is located in the James Hospital on the 14th floor. Their hours of operation are Monday-Friday 7a-10a and 11a-7p. Weekends for brunch from 10a-2p. The Bloch offers made to order breakfast, lunch and dinner options from a select menu. Creative recipes are developed that incorporate ingredients used in cancer prevention. During late spring through early fall additional seating is available outside on the terrace.
- BistrOH! To Go is located on the concourse and offers a quick stop for grab and go items such as prepared salads, sandwiches, wraps, snacks, bottled beverages and Crimson Cup coffee. Hours of operation are 10:30p-6a seven days a week.
- Additional BistrOH! To Go locations are available at offsite OSUWMC locations with specialty services.
- Our catering department provides exceptional and creative menu options to fit any special event or meeting you have scheduled. Box lunches, buffet-style meals, breakfast options, afternoon snacks or after hour events, our catering staff prepares everything fresh and custom to your event. Contact cateringnutritionservices@osumc.edu to plan your next event.
- At Ohio State, our nutrition team includes highly educated and experienced dietitians with expertise in all areas of nutrition. Our expert team of dietitians provide the highest quality nutrition counseling and offer services for a variety of nutrition related conditions or diseases and can help tailor a diet specific to your individual needs. Not only do our dietitians focus on your nutrition while you are in the hospital, but we also have a variety of outpatient services available. Individual sessions include nutritional assessment, counseling and education while providing you with the tools and resources to help you live a healthier life. Whatever your dietary need, our dietitians at Ohio State can help!
- Our team is happy to work with the media to share-up to-date nutrition research and debunk nutrition myths. To contact our staff, please visit the following website: https://wexnermedical.osu.edu/mediaroom/expertslisting#/filter/Nutrition
- To schedule a one-on-one consult with one of our expert dietitians, call one of the following resources below:
- General Nutrition counseling – 614-293-4333
- Sports Medicine counseling and testing – 614-293-3600
- Integrative Medicine – 614-293-9777
- Weight Management Program – 614-366-6675
Our Patient Nutrition Services staff is committed to providing high quality care and nourishment through meals prepared to your individual taste by a professionally trained and certified chef. A Nutrition Services staff member will work with you to select your meals, made to your taste, or you may also select your meals on your “in room” My Chart Bedside tablet. We offer specials each meal prepared by our chefs, as well as, numerous other daily options to accommodate your individual preferences. Many snack and beverage selections are also available on your patient care floor anytime. In total, we serve over 20,000 meals to patients each week.
Nutrition services goes far beyond the medical center walls. We want to empower our community on how to create a healthy lifestyle full of color and flavor through the well balanced foods we eat. We partner with numerous organizations to provide education and cooking demonstrations that promote healthy food choices.
- Center for Emergency Medical Services
- Farm to Fuel provided through Ohio State Athletics
- Ohio State Health Network Hospitals
- American Heart Association
- Pelotonia
- Pearl Alley Farmers Market
- Ross Heart Hospital Garden
- JDRF
- “Grounds for All”
How to Host the Ultimate Summer Cookout: A Recipe for Success!
It's officially cookout season! As we navigate through the summer months, here are some healthy tips to ramp up your nutrition at your next cookout:
- Healthy grilling. Even though grilling provides flavor to our food, it's often overlooked that it can expose us to cancer-causing chemicals. To practice healthy grilling, you can avoid cooking meat at too high a temperature or to a well-done level and limit cooking over an open flame for too long at a time.
- Food safety is important, especially during cookouts. Anyone preparing food should practice proper handling and avoid cross-contamination by keeping raw and cooked food separated. A thermometer can be used to ensure that all food is cooked thoroughly, and prepared foods should be chilled to inhibit bacterial growth.
- Pick your protein. It's no secret there's no shortage of protein during cookout season. Choose lean, center cuts, and unprocessed meats to keep your meal nutritious. Reduce the fat content by skipping marbled meats and removing skin from poultry products. If meat isn't your thing, there's always the option of portabella mushrooms, veggie and bean burgers, or grilled seafood.
- Lighten up your side dishes. One of the biggest staples of a good cookout is the side dishes. Our usual side dishes, such as potato salads and baked beans, are coated in sauces high in fat, sugar, and calories. You can substitute low-fat and sugar-free condiments for regular ones to lighten up the side dish and still provide a good and refreshing taste.
- Keep the sodium at bay. A lot of our traditional seasonings and marinades tend to be high in sodium. Use salt-free seasoning blends or some zesty combinations for marinades that include lemons, limes and oil varieties to further reduce sodium levels.
- Add some color! Summertime brings warm weather and a wide selection of produce. Provide a variety of colorful fruit and vegetable options to add nutrients to your plate. Get creative by adding extra vegetables to skewers, throwing together summertime salads and fruit bowls, or even swapping out potato chips with freshly cut vegetables.
- Practice plate building. Cookouts often have more food options than our plates can hold. Be intentional with your plate by filling half of it with fruits and vegetables, one-fourth with a whole grain or starch option, and the remaining one-fourth with the protein of your choice. This allows you to practice balance and portion control while enjoying multiple food options available.
- Stay hydrated! The summer heat can be dehydrating, so it's essential to keep your fluid intake up. While it's tempting to indulge in soda, juice, or alcoholic beverages, try to focus on water throughout the day. Try a refreshing twist by adding fresh fruit or herbs to your water.
- Bring a dish you enjoy. If you can bring a dish to the cookout, go for it! This will ensure you bring a healthy dish you enjoy, and others at the cookout will also benefit from trying a new recipe.
- Add an activity. Nothing says you can't get the group involved in some friendly competition. Yard games, throwing catch, or having an organized game such as a scavenger hunt can help you and others get some movement in while enjoying each other's company.
Healthy Community day photos
The Inaugural Allied Health Innovation Conference
Congratulations to Jillian Frye on her best poster award & Thank you Sheela Thomas who was Jill's advisor on it.
Nutrition Services annual clinical competency day
MEK takes over conference
MEK takes over OAND conference with a live cooking demonstration and discussion on culinary and nutrition education for reducing cancer risk.
Cameron Stauffer RD, LD is our Senior Culinary Educator and Registered Dietitian and David Brue is our Executive Chef and Associate Director of Culinary Outreach.
At the OAND (Ohio Academy of Nutrition and Dietetics) Conference Cameron and David demoed how to prepare three different dishes that contain cancer fighting phytochemicals, they also provided evidence based recommendations for cancer prevention, how to incorporate them in community education, and attendees got to sample their delicious food!
