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The Battalion Page 3 • Friday, September 3, 2004
scope health scene of campus cuisine
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146,300 lbs.
Hamburgers
114,140 lbs.
Chicken Breast
89,000 lbs.
Heads of Lettuce
85,190 lbs.
Chicken Strips
67,150 lbs.
Mashed Potatoes
25,000 lbs.
Low-fat Ranch Dressing Packages
17,035 lbs.
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81,332 bananas
78,672 oranges
13,488 honeydew melons
Win Uoyd • THE BATTALION
SOURCE: TAMU DEPT. OF FOOD SERVICES
Sh in Ai v hba< H • IU! BAT ! A1 l( )N
Junior physics major Michael Donovan serves himself food at Sbisa dining hall Tuesday evening.
Donovan lives on campus and frequently visits Sbisa for lunch and dinner.
By Teresa Weaver
THE BATTALION
Although the first impression of on-
campus dining may be filled with im
ages of students gorging themselves in
the all-you-can-eat Sbisa Dining Hall,
healthy eating habits can be found at
numerous places around campus.
Despite this, Sam Kuhr, a senior mar
keting major, said many students don’t
take advantage of healthy alternatives.
“Most people don’t put any thought
into healthy eating choices,” Kuhr said.
“People order what tastes good to them,
and they don’t think about the nutrition
al value of things.”
Kuhr has been a student worker at
Rumours Deli in the Memorial Student
Center for the past three years. Rumours
provides sandwiches, wraps and other
meals to students and is one of numer
ous locations run by A&M’s the De
partment of Food Services.
Kuhr said that, as a freshman, he
used to sit in Sbisa for hours, getting
one serving after another to get his
money’s worth.
“You sit with your friends and go
buck for more and more and by the time
you're done, you’ve had two or three
meals," Kuhr said. "You really have
to be aware of the portions you eat and
stay away from the fried foods that have
no nutritional value.”
Kendra Wetterling, a junior mar
keting major and resident adviser
for Schumacher Hall, said she also
tries to eat healthy meals while liv
ing on campus.
“If you put an effort into eating a
healthy meal, you can do it,” Wet
terling said.
South College Road to get fresh fruit
and vegetables.
Wetterling said she has seen students
come up with creative dishes using only
the microwave.
“You can bake a cake, cook tur
key and do pretty much anything
you want with a microwave,
Wetterling said. “One of my resi
dents tried to
steam broc
coli one time,
though, and
that reeked.”
Cynthia Za-
wieja, associate
director of Food
Services and a
dietician, said she
observes the eat
ing habits of stu
dents on campus.
She said students
commonly eat the
same thing for
every meal.
“You limit
yourself with
the lack of nu
trients you are
receiving,”
Zawieja said.
“Good eating
habits are based
on eating a va
riety of foods
from all the
food groups.”
She said other
eating habits that
prevent students
from a well-balanced diet arc snack
ing during the day and especially late
at night, as well as drinking excessive
amounts of soda and alcohol, both of
which are sources of empty calories.
Zawieja said the nutritional value of
the food available on campus is acces
sible on the Food Services Web site,
http://food.tamu.edu. When looking at
Today’s Menu, click on the apple icon
to receive information on specific dish
es. She said the Web site lists ingredi
ents for each dish as well as information
Zawieja said this new feature
will help students find healthier
meals on campus.
Sophomore animal science major
Lana Chumney said she eats healthy
meals by limiting her meal plan. She
only eats five on-campus meals per
week, reducing her fast food.
“I go to the sandwich shops instead of
fast food places,” said Chumney. “It’s
kind of hard to eat healthy on campus. 1
love Sbisa cookies, but they’re probably
the worst for you.”
DJ Curtis, a junior general studies
major who lives off campus has an on-
campus meal plan. Using one meal per
day, Curtis avoids greasy, fatty foods
and tends to eat foods such as sand
wiches, salads and pasta at Alonti in the
Underground Food Court.
“On-campus food is healthy some
times,” Curtis said. “It depends on
where you go. If students go to Sbisa
or Duncan, (they) can choose what they
eat and that helps.”
Kuhr agrees that although there are
healthy alternatives for students, most
do not want to put much thought into
what they eat.
“People don’t realize that when
you leave off the lettuce and tomatoes
on sandwiches, you are cutting down
on part of the healthy aspect of the
meal,” Kuhr said. “By leaving off
mayonnaise or taking a piece of fruit
instead of cookies, students can have
better eating habits.”
Despite the plethora of healthy
food options that lie next to the cook
ies and chips. Aggies are choosing
what tastes good.
“We try to push more nutrition,”
Zawieja said, “but when we put it out
there, students don’t want it.”
Zawieja agrees that for students
to eat healthy, they have to make the
effort to eat the right food and avoid
unhealthy alternatives.
“Putting sour cream and guacamole
on your taco salad only adds calories
to your diet,” Zawieja said. “When
people use two packets of dressing on
top of a salad, they might as well eat
a regular meal.”
W'etterling said she visits the farm
ers markets located near campus on suc h as the fat content and calorie count
per serving.
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