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Brittain Dining Hall menu, with calories
Today at Brittain Dining Hall, one of Georgia Institute of Technology's dining locations: 8 items across Lunch for Sunday, October 18. Calories, protein, carbs and fat for every item, from the dining program's own nutrition facts.
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Sunday, October 18, updated 5:06 pm local time.
Brittain Dining Hall
Lunch
Breakfast Pastries
| Item | Cal | Protein | Carbs | Fat |
|---|---|---|---|---|
| Doughnut, Apple Fritter each | 348 | 6 | 32 | 22 |
| Coffeecake, Banana sheet | 13,677 | 203 | 2093 | 535 |
| Doughnut, Cherry Vanilla each | 91 | 0 | 15 | 4 |
| Muffin, Zucchini Oat each | 239 | 4 | 42 | 7 |
Desserts
| Item | Cal | Protein | Carbs | Fat |
|---|---|---|---|---|
| Bar, Pumpkin Cheesecake sheet | 20,308 | 268 | 1828 | 1365 |
| Bundt Cake, Chai Spiced each | 7,698 | 84 | 1133 | 342 |
| Cookie, Fallfetti each | 4 | 0 | 1 | 0.1 |
| Cookie, Oatmeal Raisin each | 195 | 3 | 30 | 8 |
What it usually serves
In rotation: the dishes that came back most often without being there every day, with their latest nutrition facts.
| Item | Menus | Cal | Protein |
|---|---|---|---|
| .5 oz Ckd Sliced Roast Beef | 21 of 27 | 33 | 5 g |
| 2 Ct Ind Salted Saltine Crackers | 21 of 27 | 23 | 1 g |
| American Cheese | 21 of 27 | 87 | 5 g |
| Baby Spinach | 21 of 27 | 3 | 0 g |
| Balsamic Vinaigrette Dressing | 21 of 27 | 104 | 0 g |
| Banana | 21 of 27 | 110 | 1 g |
| Banana Peppers | 21 of 27 | 6 | 0 g |
| Broccoli Florets | 21 of 27 | 127 | 14 g |
| Buttermilk Ranch Dressing | 21 of 27 | 123 | 0 g |
| Cheddar Cheese | 21 of 27 | 121 | 7 g |
| Cheddar Jack Cheese | 21 of 27 | 101 | 6 g |
| Chopped Romaine Lettuce | 21 of 27 | 5 | 0 g |
| Cottage Cheese | 21 of 27 | 20 | 4 g |
| Crumble Blue Cheese | 21 of 27 | 1,601 | 97 g |
| Crumbled Feta Cheese | 21 of 27 | 75 | 4 g |
From Nutrislice's published menus and nutrition facts for Georgia Institute of Technology (source), read several times a day and kept as published. Marrow Health is not affiliated with Georgia Institute of Technology or its dining program. Recipes change, so treat the numbers as estimates.