The University Daily Kansan
Thursday, August 22, 2013
Page 14
EATING RIGHT
Planning provides key to healthy dorm food
LELLY GRIMM
egrimm@kansan.com
For many students, college is their first time being away from home and experiencing freedom—and this includes with their food choices. It may be tempting to load up on processed snack foods and TV dinners, especially for students who live in the residence halls and have limited options for food preparation.
MaryJo Paiva, a dietitian who works at Hy-Vee in Lawrence, said she experienced this herself during her college years.
"Students have unlimited access to every type of food imaginable without the balance of proper nutrition that their family homes may have provided," she said.
In addition to a lack of cooking space and limited room for food
storage, Paiva said peer pressure and stress can contribute to students' unhealthy food choices. She also offered some advice on how students living in the dorms can prevent these problems.
"Being organized will help you fill the space you do have with healthy food choices that will fuel you."
MARYJO PAIVA Dietitian
"Have a plan — take about 20 minutes or so over the weekend to plan your meals and snacks for the week and then go shopping," she said. "Being organized will help you fill the space you do have with healthy food
Paiva said that eating breakfast every day will help start the day right and keep cravings at bay. Students can also check nutrition information for on-campus restaurants and dining halls online in order to make educated decisions no matter where they choose to eat.
choices that will fuel you."
Paiva recommended opting for whole grains, healthy sandwiches or the salad bar, and said that students need to be sure to exercise during downtime, even if it's just a walk.
"Looking into this in advance will help make the choice easy and painless," she said.
"It will decrease the time you're sitting around and prevent you from mindless munching," she said.
Edited by Maddie Schultz
RECIPES
Breakfast Burrito:
Scramble two eggs in a microwave-safe dish with 1 tablespoon milk and 2 tablespoons shredded cheese. Microwave for 2-3 minutes or until eggs are set. Wrap in a whole-grain tortilla and top with salsa.
Yogurt Parfait:
Place 1 cup Greek yogurt (such as Chobani) in a bowl or cup; top with 1 cup Kashi Goole Cereal and 1 cup fruit.
Sandwich:
On two pieces of whole-grain bread, add three slices of lean deli meat, one slice of cheese and vegetables of choice. Instead of mayo, spread mustard or hummus on the bread.
Trail Mix:
Combine Kashi GoLean Cereal, your choice of nuts (such as almonds, pistachios, pecans, walnuts, etc.) dried fruit and dark chocolate chips. Portion into snack-sized baggies for convenience.
TOWN CENTER
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