Cratis D. Williams School of Graduate Studies

Are you a graduate student with a passion for nutrition, data analysis, or business analytics? Join our dynamic team in Campus Dining and gain hands-on experience in a fast-paced, real-world environment where you'll help shape the future of campus dining and contribute to the well-being of thousands of students. This is an exciting opportunity to apply your analytical skills in a meaningful way, while also learning about nutrition and sustainability in the context of a university dining program.

As a Graduate Assistant for Campus Dining in Audit and Nutrition Support, you'll be at the forefront of our dining service's efforts to provide healthy, allergen-free, and sustainably sourced meals. You will leverage your expertise in data analysis, nutrition, and business practices to audit vital aspects of our food offerings, from reviewing nutrition labels and allergen identification to evaluating food sourcing and lifestyle factors like vegan, vegetarian, and gluten-free options.

This position is perfect for someone who is eager to make a tangible impact while sharpening their skills in food analysis, data integrity, and program management. Whether you're pursuing a career in nutrition, business analytics, or public health, this role offers the chance to work cross-functionally with both culinary, dietetic, and operations teams, as well as enhance your understanding of how data-driven decisions shape large-scale food service programs.

If you have a keen eye for detail, a passion for nutrition and sustainability, and the desire to apply business analytics or nutrition principles in a practical setting, we want to hear from you!

Department: Campus Dining
Reports to: Director of Nutrition, Campus Dining
Location: Trivette Hall
Position Type: Graduate Assistantship (Part-Time)
Compensation: $23.33/hr
At least 75% of working hours must be completed during Business Office hours
(Monday-Friday, 8:00am-5:00pm).

Proposed Spring Schedule
Week of January 20 - 20 hours
Week of January 27 - 20 hours
Week of February 3 - 20 hours
Week of February 10 - 20 hours
Week of February 17 - 20 hours
Week of February 24 - 20 hours
Week of March 3 - 20 hours
Week of March 10 - 0 hours (Spring Break)
Week of March 17 - 20 hours
Week of March 24 - 20 hours
Week of March 31 - 20 hours
Week of April 7 - 20 hours
Week of April 14 - 20 hours
Week of April 21 - 20 hours
Week of April 28 - 20 hours
Week of May 5 - 20 hours (could be over Spring Break instead)
Total = 300 hours ($6,999)

Position Overview:

This position will assist in ensuring the accuracy of dietary and allergen information for our dining program. This role will support the department by conducting audits on various food-related data, including allergen identification, nutritive values, lifestyle factors, and ingredient sourcing. This position will work closely with the Director of Nutrition, Executive
Chef, and Executive Director of Campus Dining to help maintain a comprehensive and up-to-date nutrition database of our menu offerings.

Primary Responsibilities:
Audit Nutritive Values:

• Review spreadsheets and menu management software to ensure accurate and up-to-date information on serving sizes, calories, carbohydrates, fiber, sugar, fats, saturated fats, cholesterol, protein, and sodium.
• Cross-reference and validate information with supplier data or nutrition labels for each item.
• Evaluate purchased products for AASHE Stars criteria

Allergy Criteria Audit:

• Conduct an initial audit based on the allergy criteria outlined in the "Allergy Identification and Marking" document.
• Flag any discrepancies or missing allergy information and work with the dining staff to resolve issues.
• Add a specific allergen label for Coconut to all applicable items and ensure it replaces the "Tree Nut" designation for affected products.

Recipe Audit for Lifestyle Factors:

• Review and audit recipes to identify and flag ingredients that meet lifestyle factors such as:
• Vegan
• Vegetarian
• Gluten-free
• Halal
• Local sourcing
• Low CO2/Environmental Impact
• Collaborate with the nutrition and culinary teams to ensure proper identification and accurate labeling.

Collaboration & Reporting:

• Work with dining services teams to obtain necessary product information (supplier data, ingredient labels, etc.).
• Provide regular feedback and updates to the Director of Nutrition on audit progress, flagging any areas of concern.
• Work with Sustainability and Energy Management to create and enter appropriate values and generate reporting

Continuous Improvement:

• Assist in the ongoing refinement of the dining program's nutrition data collection processes.
• Suggest improvements to systems for tracking and updating allergen and nutrition information.

Required Qualifications:

• Enrollment in a graduate program at Appalachian State; ideally in nutrition, food science, public health, data analytics, interdisciplinary business or other related fields.
• Strong attention to detail and ability to work with large sets of data.
• Familiarity with basic nutrition principles, food labeling, and allergen identification.
• Ability to interpret ingredient labels and nutritional information from suppliers.
• Proficient in Microsoft Excel or similar spreadsheet software.
• Strong communication and organizational skills.

Preferred Qualifications:

• Prior experience with food auditing, nutrition analysis, or working in a food service environment.
• Knowledge of food allergies, dietary restrictions, and lifestyle diets.
• Familiarity with sustainability and sourcing practices related to local and low CO2 foods.

Position Benefits:

• Hands-on experience in food nutrition and allergen management.
• Opportunity to work directly with university dining services and contribute to enhancing campus dining offerings.
• Flexible work hours to accommodate academic schedules.