We're Here to Help
Meet our Registered Dietitian, Hannah Jehring, RDN.
Hannah has been with JMU Dining Services for over 4 years. She graduated with her undergrad in dietetics from Iowa State University and recently finished her Master’s Degree from Arizona State University. Hannah serves the students of JMU by helping them find food that fits their lifestyle on campus.
Hannah believes in an individualized approach for all of the students and their families that she supports. She schedules dining hall tours; provides and manages nutrition and ingredient information; and oversees all health and wellness programming. If you are interested in diving deeper into the menus on campus and discovering the vast amount of options that are available to you, set-up a time to meet with Hannah and tour the food on campus.
Hannah also helps connect those with food allergies, celiac disease, or other medically-prescribed diets with our culinary staff that are committed to serving every diet with safe options. To learn more about accommodations available for your medically-prescribed diet, contact Hannah today at email@example.com
An isolated, locked pantry, located in D-Hall, available to students who are medically required to avoid gluten or have additional severe allergies. The pantry eliminates gluten, peanuts, and tree nuts. To gain access to the pantry to reach out to our registered dietitian, Doctor’s documentation and training on the pantry is required before access is granted. Contact Hannah Jehring, RDN to set-up a training at firstname.lastname@example.org.
At JMU dining, we believe that good food is essential to a healthy lifestyle. That is why our menus are built with health in mind. Our daily offerings allow you to build a balanced meal around fruit, vegetables, lean meats, grains and low-fat dairy. Look for these icons around campus to help make eating healthy and easy choice.
Eat Well: Designates items with <500 calories (<10% coming from saturated fat), also containing <750 mg of sodium, and at least one whole-food component (whole grains, lean protein, fruits, vegetables, etc.)
Plant Forward: Designates a style of cooking and eating that emphasizes healthy plants at the center of the plate with a proportionally small quantity of animal protein.
Vegetarian: Designates items containing no meat, fish or poultry, but can include dairy, eggs or honey.
Vegan: Designates items containing no animal products of any kind, including dairy, eggs and honey.
Made with Whole Grains: Designates menu items that contain a leading whole grain item in the ingredient list.
Local: Sustainably purchased food and supplies within the Commonwealth of Virginia.
Individualized Dining Tour
Tours are lead by the JMU Dining registered dietitian. The dietitian will go through each station pointing out foods to avoid and make recommendation on what to eat to ensure a variety of options. At the tour, the student will be introduced to the chefs and learn how to communicate with JMU Dining staff or the student to get the information needed to make an informed decision on the menu options. Contact Hannah Jehring, RDN to set-up a tour at email@example.com.
We understand our menu offerings are not suitable for every medically-prescribed diet. If the student is not getting a variety of food from the above resources the student can meet with JMU Dining registered dietitian and chef to set-up a schedule of chef-prepared meals. JMU Dining chef will prepares an individualized meal based off what the students medically-prescribed diet. Doctor’s documentation and a meeting with the registered dietitian and chef is required for accommodation. Contact Hannah Jehring, RDN to set-up a meeting at firstname.lastname@example.org.