Last week, Bowdoin Dining launched Net Nutrition, a new website that allows users to plan meals based on individual dietary restrictions and compares nutrition facts between items. This platform, located within the Special Diets tab of the Bowdoin Dining website, offers information about food options in every major dining location: Thorne Hall and Moulton Union, along with Grab and Go, Fast Track, Jack Magee’s Pub and the Café.

“The inspiration for rolling out Net Nutrition lies with providing our campus community with something they have been asking about for many years—an online menu that provides nutritional and allergen information for the Thorne, Moulton and Smith Union menus,” registered dietitian Susanne D’Angelo-Cooley wrote in an email to the Orient.

D’Angelo-Cooley explained that Net Nutrition was introduced following requests from the campus community to create a platform that shares this information, both for students with dietary restrictions and those looking to learn more about their daily nutrition.

“Net Nutrition is designed to be used by any member of our campus community that has food allergies or preferences, follows a special diet or is simply looking for nutrition or ingredient information,” D’Angelo-Cooley wrote.

In addition to displaying each menu by location, Net Nutrition highlights tabs on the right side of the screen that can be used to eliminate foods from the menu that conflict with the dietary restriction selected. This feature allows students to select dietary preferences, including vegan, vegetarian or halal in addition to the major allergens. Net Nutrition also allows users to build their meal and examine its nutritional value based on U.S. Department of Agriculture database calculations.

D’Angelo-Cooley hopes that Net Nutrition will allow students to access information about their diet and cater their dining choices according to their restrictions with ease.

“It will allow our community to access allergen and ingredient information so they can make the best nutrition choices for their personal dietary goals,” D’Angelo-Cooley wrote. “I welcome any student, faculty or employee to reach out if I can help them with more in-depth nutrition questions or meal planning.”