The Dish on College Dining
By Leslie Klipsch
Once you make the final decision about where you’ll attend college and begin to embrace your new school colors, you will find that there are still a few things left to consider before packing the van and leaving town. For instance, are you the kind of student who likes the thought of someone else cooking your meals or do you have the kitchen savvy to go it alone?
Leave the theoretical pondering for Philosophy 101. It’s a basic question that every college student needs to answer: What’s for dinner?
On-Campus Cuisine
A common choice for first-year college students is to sign up for a meal plan and take advantage of the on-campus dining services offered by their school. In fact, many schools require that students living in the dorms sign up for a meal plan. By signing on, students enjoy convenience and variety. Most schools have multiple locations where students can make use of their meal plan ranging from full-service dining halls to on-campus cafes and “convenience stores.” As Gregory Black, the Director of Residential Dining at The University of Iowa in Iowa City, Iowa, explains, “This is not the food service of our [college students’ parents] generation. We provide a huge selection of foods and continuous service from 6:45 in the morning to 8 o’clock at night, plus a ‘meal to go’ option for when they can’t make it back to the Market Place during regular hours of operation.” Most schools offer a variety of meal plans and allow students to choose the one that best fits their needs.
When filling their plates on campus, students will encounter wide-ranging choices. Standard fare such as slices of pizza, hamburgers and French fries are available, but students can also enjoy a variety of more healthful options such as the salad bar or sandwich wraps. Most schools strive to offer foods that encourage students to eat well-balanced meals and work to encourage students to make healthy food choices.
Amid the current local and sustainable food movement, many colleges are mindful of the ideology of their students in the dining hall. The University of Iowa reflects this trend by engineering menus to incorporate more local and seasonal foods. “Among our students there is significantly more support for purchasing local and adopting sustainable practices than for bringing in organic foods which often have much higher prices,” says Black. The university does, however, offer organic foods that tend to be more affordable such as eggs, carrots, and spinach. “This is an issue we continually monitor and consult regularly with our students.”
Dorm Room Dining
Despite the advantages of eating meals in the dining hall, some students opt out of eating meals provided by their institution and make the most of their own culinary skills and creativity.
Emily Oman, a 19-year-old biology major at The University of Wisconsin Steven’s Point (UWSP), was required to have a meal plan, but in practice she made most of her own meals. Oman, who loves to cook and considered culinary school before deciding on UWSP, made use of the kitchen located on her dorm floor (equipped with a stove, microwave, and full-size refrigerator) and was able to make just about anything that she could make at home including cookies, cakes, bread, spaghetti and chicken soup.
“As it was, I was allowed to purchase a plan that consisted of ‘food dollars’ which could be redeemed for meals in the cafeteria, as well as coffee at a couple of cafes around campus and meals at the more upscale food court,” Oman says of her first-year college dining experience. She was also able to use her food dollars to buy ingredients to prepare her own meals in her dormitory.
Though colleges and universities vary on the kitchen equipment that they permit within individual dorm rooms, most allow students to use a mini-fridge and a microwave, though there are often size and electrical specifications that must be taken into consideration. Students can typically make use of smaller appliances such as toasters, coffee makers and crock pots, giving them a few more options when cooking in their dorm room. Snacks and small meals can be prepared without too much trouble, and with a little creativity students can prepare a surprising amount of food without leaving their room.
Oman feels lucky to have had access to a full kitchen, but remains hopeful when she sees students trying to cook from their room. “There are some really good microwave cookbooks from the ‘80s out there,” she says. “So if you like a challenge, go for it!”
Examining Eating Habits
Whether eating at a table in a cafeteria or bent over a dorm room desk, students should be mindful of how they nourish their body. Not only in an effort to ward off the “Freshman Fifteen,” but also to encourage energy and overall health.
“Food is energy, so it’s important for students to get a good variety and balance of healthy foods because that is their fuel,” says Denise Strathdee, a dietician since 1976. “If you eat healthy foods, you are going to get good energy and be at the top of your game mentally and physically.” Strathdee recommends that regardless of where students get their meals, they try to adapt an eating plan into their schedule. “One thing that is important to college students is to try hard to establish a regular eating schedule. Everything is new for them and with classes, activities and possibly sports, their schedule will vary day to day.
Establishing regularity will really help them to eat better and make more thoughtful food choices.”
Not only are there basic nutritional guidelines to live by, but there are also ways in which students can influence their performance in the classroom by the food they choose to eat, no matter who does the cooking. Have an afternoon exam? Strathdee recommends eating a lunch that contains lean protein (lean deli meat or tuna), complex carbohydrates (whole grain bread or a tortilla), a vegetable (sliced and in a sandwich or wrap), and fresh fruit. Also, drink plenty of fluids (eight cups per day is a general guideline). If you are hungry or dehydrated, Strathdee says, you will not think as well.
Regardless of where and what students eat, for overall physical health and well being, it’s also important that they engage in some sort of regular physical activity.
“Everyone needs physical activity. It can really affect how you feel. It is also a great stress reliever and college can be very stressful,” says Strathdee. “Getting exercise—whether it’s biking, walking, or jogging—leads to better health and a general sense of well being.”
Healthy Eating Hints
(Source: Denise Strathdee, registered and licensed dietician and mental health counselor.Breakfast Your brain and your nervous system use carbohydrates for energy. In order to think clearly, it’s important to eat a good breakfast. A few healthful, college friendly options include a carton of low-fat yogurt, cereal with low-fat milk, or a piece of toast with peanut butter spread on it.
Lunch and Dinner Survey what’s available in the cafeteria or in your room and make a plan, attempting to balance your meals. Try to get three servings of low-fat dairy foods each day (such as yogurt, cottage cheese, or milk), eat plenty of fruits and vegetables, whole grains and lean protein sources (such as chicken, lean beef, pork or fish that is grilled, baked or broiled). Adding black beans to salads or
tortillas is another way to up the nutritive value of a meal.
Snacking If you’re up studying late at night, it’s reasonable to have a snack. Where students get in trouble is if they continuously munch while they study. In other words, free access to an open bag of chips while cramming for an exam can lead to a problem. Instead, try taking a fifteen minute break to eat a healthful bite and then return to your studies refreshed and satisfied. Fruit and low-fat, whole-grain crackers are both healthy options.
Alcohol From the nutritional perspective, alcohol is empty calories. It also increases your appetite so people are inclined to eat more if they are drinking.
