Volume 124 Issue 40
kansan.com
Tuesday, October 18, 2011
BEHIND THE GLASS
THE UNIVERSITY DAILY KANSAN
Healthier Options
PAGE 11
Options to Avoid
MONDAY, OCTOBER 17, 2011
CONTRIBUTED PHOTOS
HEALTHY CAFETERIA CUISINE
Assistant Director of Residential Dining discusses KU dining, nutritous options
SALMAN HUSAIN editor@kansan.com
Sheryl Kidwell, Asst. Director Residential Dining, sat down to talk about decisions students can make to increase nutrition and healthy options.
1. To what degree is nutrition considered when designing the menu?
when designing the menus?
KU dining is committed to providing a variety of options because we serve about 10-11 thousand meals a day which means we have a number of food preferences to satisfy. We offer a wide variety of student favorites — vegan, vegetarian and special diet needs.
2. How can students pursue healthy meal options?
We have our net nutrition online program which can be found at Kilding.com and that's our computerized nutritional analysis tool. It brings up the location of the desired dining center, allows students to see daily menus, allows students to plug in portion sizes and offers them a daily nutritional readout. That tool is getting more and more used.
3. How can students follow standards set forth by the "food plate"?
It's easy for students to craft their meals around the food plate - we are excited about that from a food service and nutritional standpoint. We've always done that in the way we portion our protein items. We have on average 3 ounces of protein. The meal portions have to be calculated properly.
U. S. DEPARTMENT OF HEALTH The "food plate" is a new model of nutrition created by the Dept. of Health to replace the food pyramid.
4. How can students avoid making unhealthy food choices?
Don't totally eat with your eyes. The beauty of a food system like system it Mrs. E's is that you can see the menu before and then make your decision. Moderation is key - there might be chicken tenders, but make a more nutritional choice in addition to those tenders. Go for the fruit and not the rice crispies.
5. Is the University responsible for unhealthy choices students might make?
We are responsible for providing the information, education, variety and the balance. And then they (students) make the choice. We don't typically vilify any or food a category. It's about education, portion control, moderation and exercise.
—Edited by Emily Glover
Plan ahead:
Go to the KI website to check updated menus and plan out the number of carts and different categories of food.
Follow the food plate:
Craft meals around the food plate. Try to make meals consist of fruits, grains, vegetables and protein with dairy.
Limit your trips:
It's tempting to make multiple trips to the buffer. Commit to one or two trips per visit.
Read the carbs:
Check out the signs in the dining halls or go online to obtain information about carbs for each food item.
Say no to ice cream:
Just because ice cream is available doesn't mean it's necessary to indulge in. Set a limit on the number of days per week for an ice cream treat.
Look for dairy:
Campus dining halls offer 2 percent, skim, chocolate or non-dairy milk in addition to other dairy products, such as yogurt.
ited meat plan.
REE/KANSAN
its people
D on cam-
ternoon.
job," Shaw
clients
"Shaw has
KU Parking
ur years,
and as long as
semi-retired
wrence after
order to take
its. She grew
's home and
and Transit.
for the
I am up here
AGE 3
ns
m Houston, meal plan to
one because
I don't eat at
said.
aren't created
TRAVIS YOUNG/KANSAN
bog the dining
into consid-
received from
over the years,
and researched
plans across
"The unim-
lime lifestyle
students."
was the first
soccer-obsessed Norwegian mate au pair who is hired to help a widow take care of her two sons and the family's bison farm in Lindsborg. It also depicts gay and transgender characters living in the Midwest. It has won multiple awards including Best Low-Budget Film at the Cannes Independent Film Festival.
Even though these unlimited options may sound like a dream come true, some students feel that these plans are too extensive. Kendall
O'Neal's love of Lindsborg was inspired by artist Birger Sandzén. The director first came across the artist's work as a University student and was so inspired that he went to Lindsborg and built a relationship with the artist's family and the city itself, where he shot the movie. It features the local Swedish festival and 250 extras from the city.
students don't have to keep track of how many meals they have left.
"It was shot in 18 days," O'Neal said. "I basically willed it into being."
time the University has offered
unlimited plans, lan Sheppard, a
"The guest rate is $8.50 for breakfast and $9.50 for brunch, lunch or dinner." Cross said. "Depending on
Jon O'Neal, former student and KU Filmworks instructor, speaks at the campus screening of his film, "Au Pair, Kansas." His film won multiple awards at the Cannes Independent Film Festival.
Jorge Pérez, associate professor of
"I liked it a lot," he said. "I liked the way it played with the landscape and what he explained about living in the Midwest."
"It's a hard, hard road, but I don't want you to be afraid of the format," O'Neal said. "If you write a brilliant screenplay, it will get noticed.
Before the screening, O'Neal taught a screenwriting workshop to 15 people, mainly community members. He provided tips for writing a successful screenplay, commentary on famous films and filmmakers and bits of encouragement.
Edited by Laura Nightengale
Making films is an ambition shared by the student group KU Filmworks. Its goal is to give students more filmmaking experience by sharing film ideas, hold workshops about how to use equipment properly and provide opportunities to connect with other filmmakers locally and internationally.
"Our goal is to give anyone a chance to be a better filmmaker by providing all the tools they need," said Daniel Suffield, a senior from Wichita and treasurer of KU Filmworks.
Spanish and Portuguese, attended the screening and became a fan of the film and the acting.
Period."
SEE MEALS PAGE 3
KU CUISINE BY THE NUMBERS
22 locations
Students' nutritional needs can be met from 7 a.m. to midnight at any one of the 22 locations across campus.
unlimited
Students with the Jayawk Unlimited plan receive a 5 percent discount when using their KU Cuisine Cash.
About 53 percent of the students who live in the residence halls have the unlimited plan
CLASSIFIEDS 7
CROSSWORD 4
CRYPTOQUIPS 4
OPINION 5
3,400 There are about 3,400 students who have a dining plan. plans
$9.50 for guest
for guest
SPORTS 8
SUDOKU 4
The guest rate is $8.50 for breakfast and $9.50 for brunch, lunch or dinner. Depending on how often the student chooses to use their unlimited plan, they save an average of about 40 to 45 percent off the cash guest rates.
All contents, unless stated otherwise, © 2011 The University Daily Kansan
Don't forget
Pick up your basketball tickets at the Kansas Athletics ticket office between 9 a.m. and 5 p.m.
Today's weather
HI: 56
Forecasted forces by University students. For a more detailed forecast, see page 24.
X
L0:32
4.
L. L. Cool Jay