The Kitchen
Food plays an important role in relation to our health, well-being, and everyday life. Therefore, at Højskolen Snoghøj, our kitchen primarily aims to make our students aware of the importance of healthy eating – with the right nutrients – for their health and well-being throughout life.
This is done partly by giving them the right knowledge, right from the start of their stay here at Snoghøj. Kitchen serve a wholesome, varied and tasty diet every day, with emphasis on promoting intake of fruits, vegetables, fish and reducing the intake of fat, especially saturated fat.
Nutrition principles
- We serve fish once a week, different types.
- We use lean meat/fish/poultry with max. 10% fat.
- Dairy products should be as lean as possible. We use milk instead of cream. Cottage cheese and Greek yogurt are used for dressings.
- Cheese should preferably be max. 30+
- Fat must be minimized – oil is used instead of butter and margarine.
- Fruits and vegetables are available at each meals.
- Semi-finished products are very limited. We aim to cook and bake everything from “raw” material.
- Water should always be available.
- We are able to provide special meals for vegetarians, special diets and religion, but unfortunately we can’t offer a clean vegan diet.
- For special diets, such as gluten/lactose intolerance, you should expect to pay a bit more fee.
- We want to be healthy, but not fanatical – there will be room for cosy brunch in weekends, holidays dinner and other special days, celebrations or events
All meals are served buffet style. There are kitchen duties for the students, everyone should participate in dishwashing and cleaning in cooperation with the kitchen staff.
There is always room for change and improvement. Therefore, we would like to hear from you regarding the food: suggestions, ideas, critics. You are always welcome in the kitchen for a chat!
Daily meals at Højskolen Snoghøj
Breakfast
- Dark bread
- Wholemeal bread
- Yoghurt
- Oatmeal, muesli, cornflakes…
- Hard cheese / Creamy cheese
- Butter
- Honey and jam
- Vegetables
- Fruits
Morning snack
- Crisp bread, crackers
- Cold slices of meat (chicken, beef, porc)
- Raw vegetables
- Fruits
- Greek Yoghurt
Lunch
- Warm main course
- Salad
- Vegetables
- Fruits
Afternoon snack
- Wholegrain bread / White bread
- Cold slices of meat (chicken, beef, porc)
- Raw vegetables
- Fruits
- Yoghurt
Dinner
- 1-2 hot dishes
- 2-3 kind of lean meat (cold slices)
- 1 fish product
- 1-2 slags blandede salater
- Raw vegetables
- Fruits
- Cheese
- White and dark bread
Evening snack
- Crisp bread, crackers
- Cold slices of meat (chicken, beef, porc)
- Raw vegetables
- Fruits
- Greek Yoghurt
Weekend meals
Brunch – combined breakfast and lunch
Dinner – leftovers from past days and space for meals like pizza or burgers.