The Baker University cafeteria offers many food choices that could spell ruin for the calorie-conscious, but this year, a modified menu provides more options that won’t obliterate diet plans.
Catering Coordinator Tanya Sieber reworked the menu over the summer, adding in new dishes like chicken picatta, shrimp poboys and jerk chicken with coconut rice, focusing on keeping the food fresh to maximize taste and nutrition. Instead of making food hours ahead of time and keeping it warm, the food staff is now making only one or two trays as needed.
"It's keeping the natural vitamin and mineral content intact," Sieber said. "When something is steamed and sits for 40 minutes, the vitamins and minerals are sucked out."<br/>Fresh fruits will be making a stronger appearance in the cafeteria, Director of Food Service Darrell Bowersox said.Fresh fruits will be making a stronger appearance in the cafeteria, Director of Food Service Darrell Bowersox said.
Fresh fruits will be making a stronger appearance in the cafeteria, Director of Food Service Darrell Bowersox said.
Registered Dietician Ann Chapman of Watkins Memorial Health Center said fresh fruit and vegetables are two of the safest foods for college students to add to their cafeteria trays.
“The biggest problem I see is that students who were a cheerleader or athlete in high school who exercised two hours a day, come to college and don’t maintain that level of activity,” Chapman said. “They eat the same or even more because they eat more fried foods and some add alcohol.”
Chapman considers fried foods one of the biggest diet pitfalls for college students. <br/>A reduction of fried foods on the menu is another of Sieber's contributions over the summer.A reduction of fried foods on the menu is another of Sieber's contributions over the summer.
A reduction of fried foods on the menu is another of Sieber’s contributions over the summer.
"In the past, we would usually have some kind of breaded sandwich, a pork fritter, beef fritter," she said. "One half of the menu was some kind of frozen, processed meat that came out of the fryer. We're trying to utilize more fresh meat and frozen vegetables."<br/>Sieber said while fried foods will still make an appearance on the menu, they would no longer be the two entrees, so students will not have to skip a main item to avoid fried food.Sieber said while fried foods will still make an appearance on the menu, they would no longer be the two entrees, so students will not have to skip a main item to avoid fried food.
Sieber said while fried foods will still make an appearance on the menu, they would no longer be the two entrees, so students will not have to skip a main item to avoid fried food.
<br/>"We'll still have chicken strips. There would be a mutiny if we didn't, but they'll be only maybe once a month instead of once a week.""We'll still have chicken strips. There would be a mutiny if we didn't, but they'll be only maybe once a month instead of once a week."
“We’ll still have chicken strips. There would be a mutiny if we didn’t, but they’ll be only maybe once a month instead of once a week.”
Sophomore Lauren Miller, who considers herself a healthy eater, isn’t always thrilled with the cafeteria choices.
“I generally eat fruits and vegetables every day,” she said. “Sometimes it’s hard to find healthy things to eat.”
Even healthful food can become a problem when too much is served.
“I think they give too much sometimes, like on the spaghetti and stuff,” Miller said. “They’re trying to conserve, like with the tray thing, but a lot’s wasted. If they would let students choose their own portions or something, that would help.”
Chapman said one serving size of meat is about the size of cards, while a serving of pasta can be compared to a tennis ball. Three ounces of meat would be about the size of a deck of cards, while chicken breast servings in the cafeteria are six ounces. <br/>Bowersox said eating healthy in the cafeteria boils down to making good choices. Even the salad bar, loaded with good choices like Romaine lettuce and vegetables, can become a bad choice when topped with croutons, full-fat dressing and bacon bits.Bowersox said eating healthy in the cafeteria boils down to making good choices. Even the salad bar, loaded with good choices like Romaine lettuce and vegetables, can become a bad choice when topped with croutons, full-fat dressing and bacon bits.<br/>For students unsure of serving sizes, nutrition or calorie needs, Chapman recommended the Web site www.mypyramid.gov for a customized food pyramid.For students unsure of serving sizes, nutrition or calorie needs, Chapman recommended the Web site www.mypyramid.gov for a customized food pyramid.
Bowersox said eating healthy in the cafeteria boils down to making good choices. Even the salad bar, loaded with good choices like Romaine lettuce and vegetables, can become a bad choice when topped with croutons, full-fat dressing and bacon bits.
For students unsure of serving sizes, nutrition or calorie needs, Chapman recommended the Web site www.mypyramid.gov for a customized food pyramid.