2C
Wednesday, August 16, 1995
KUCAMPUS
UNIVERSITY DAILY KANSAN
Students on the run still can eat healthy
Pastas, vegetables are ideal for tight budgets, schedules
By Billie David Special to the Kansan
The warnings are familiar.
Cut down on fats. Eat more fiber. Exercise to lose weight. Antioxidants will decrease cancer risk.
But students often lack the time to follow these rules. Stress and financial problems interfere. Student diets may consist of Ramen noodles, potato chips and Twinkies.
Related health problems such as high cholesterol and eating disorders are seen on a regular basis by Ann Chapman, dietitian at Watkins Memorial Health Center.
"I've seen students on limited diets because of finances, lack of education, lack of time and dieting." Chapman said.
Most of the dieting Chapman observes is self-imposed weight reduction. Students may limit themselves to three salads a day or only munch on bagels, she said.
"A bagel is healthy but not if you eat three or four a day," Chapman said. "It's more a balance thing."
Chapman said students could improve their diets further by organizing.
"On Sunday night, plan out main courses for a week, for example, and write a grocery list," she said.
Chapman said that batch cooking then could save time. For example, the remainder of a large pot of spaghetti can be frozen.
Or if students are cooking for one or two people, they can prepare a recipe that serves four and freeze the rest. Lasagna and casseroles freeze well, and casseroles are good for tight budgets because grains and pastas are inexpensive and nutritious.
Students also should be sure to eat a variety of foods. Chapman said.
The same foods eaten day after day create a sense of deprivation and set the stage for binge eating.
Susan Krumm. home economist at the Douglas County Extension office, had some tips to help students improve their diets.
Quick recipes for better eating
Susan Krumm, home economist at the Douglas County Extension office, volunteered recipes that are quick, inexpensive and nutritious;
Abba-Zabba
Take one whole wheat tortilla and warm it (optional). Spread 1 tablespoon peanut butter, 2 tablespoons applesauce, 1 tablespoon raisins and a dash of cinnamon on it. Roll up the tortilla and eat.
Tuna Salad Pita
Take half a large pita-pocket and fill it with water-packed tuna, lettuce, a dash of celery seed, pepper, onion powder or other flavorings.
Adding tomato, alfalfa sprouts or bean sprouts is optional.
Strawberry Frape
Whip seven frozen strawberries, 1 cup low-fat strawberry yogurt, 1/4 cup low-fat milk and a dash of vanilla extract in a blender. Quick Pizza
Top a whole wheat English muffin with 2 tablespoons tomato sauce, 1 teaspoon Italian herbs and 1 ounce grated mozzarella cheese. Heat in a microwave until the cheese melts. Other toppings can be added including pepperoni or sausage.
When planning meals, students should consider how they plan to eat, Krumm said. Some days there is not time to follow regular eating habits. Instead of skipping meals, which will lead to over-eating later, students should plan when to eat, whether it is while walking to the car, dressing or driving.
Students should keep healthy foods in a desk or backpack instead of stopping at a convenience store as well, she said.
When planning menus, students should think of foods that are quick and easy to prepare, Krumm said.
Stir-fry can save time, especially with pre-cut vegetables.
Leftovers also save time. She suggested making chili and using it later for tacos, chili burgers, potato topping or mixed with macaroni and cheese for a casserole.
One way to save time grocery shopping is to walk around the store's parameters where most fresh produce, meats, dairy products and grains are displayed, Krumm said. That means avoiding inner aisles and their sodium-laced foods.
Krumm said that parameter shopping promoted a healthy diet and was not expensive if one used comparison shopping, bought foods in season and reduced meat consumption to the recommended two 3-ounce servings a day.
Three ounces of cooked meat is about the size of a deck of cards, she said.
Krumm also had money-saving tips. For instance, extra macaroni can be added to a macaroni and cheese mix. This will double the pasta without adding cheese — reducing fat and sodium per serving.
To save both time and money, make recipes that limit ingredients and utensils to five or fewer but be conservative when using convenience foods. Krumm said.
"Get back to the basics of food preparation," she said.
She suggested steamed vegetables and broiled chicken with a slice of bread.
Good eating doesn't have to be elaborate, she said.
Krumm suggested getting meal ideas from newspaper ads, school menus that are often published in newspapers and meal lists in residence halls to avoid routine and monotony.
Also consider the many kinds of breads and grains available. Krumm said.
Coupons also provide ideas, she said.
and grains available, Krumm said. Instead of grabbing the same type of bread each week, try whole wheat, pumpernickel or rye. The same goes for pasta. It comes in many different shapes, which makes preparation and eating more fun.
Kansas athletics are part of KU experience
New Jayhawks can get tickets with little hassle
By Dan Gelston
Kansan staff writer
As a new student at the University of Kansas, it's easy to get caught up in the hoopla surrounding KU athletics.
Memorizing chants, buying souvenirs and experiencing the history of Memorial Stadium and Allen Field House is sometimes more of a selling point than the school's academic program.
All that's left now is buying tickets.
The process is a relatively easy one. The Kansas athletic department offers 6,500 all-sports tickets for $85 each. Most of these tickets were purchased by students on the options card they were presented at enrollment or orientation.
There is a 140-person waiting list for these tickets, but most of these students will end up getting tickets, Kansas ticket manager Diana Grover said.
"The student response is always great and we don't have many — if any — complaints about the combination process," Grover said.
The all-sports package provides each student with a ticket to all the home football and basketball games as well as the Kansas Relays. Students only need their ticket and a KUID to be admitted to games.
A football-only pass is available for $35, although there aren't many of those sold, Grover said.
The demand for tickets rises once the basketball season rolls around. Students are given coupons which must be redeemed for home game tickets.
"The coupons have worked
well," Grover said. "If someone doesn't want to go or can't make a game that's coming up they don't have to redeem their coupon, allowing somebody else to purchase it."
The tickets that aren't picked up are made available to other students for $3 and the general public for $20. Ernest Leek, Olathe junior, likes the idea of coupon distribution.
"It's good because students won't get tickets and then not go," Leek said. "I think everyone who wants to go gets a chance."
The fieldhouse has a student capacity of 6,300 while the stadium's student section can seat 7,031.
Tickets can be purchased at the fieldhouse from 8 a.m. to 5 p.m. Monday through Friday and on game days.
However, there is more to Kansas athletics than the revenue sports.
Non-revenue sports offer excitement and competition and are free with a valid KUID, said Lynne Mixon, Kansas director of athletic promotions.
Mixon said there is little excuse for students not to go these events.
"It's lots of fun, it's cheap and most of all it's Kansas," Mixon said. "Supporting Kansas athletics means more than going to the football and men's basketball games. It means cheering for and supporting all sports."
Mixon also said that the wide variety of sports, everything from soccer to volleyball, is a good opportunity for freshman and new students to get exposed to campus life.
If you are what you eat why not cut back on fat?
"There's a lot going on here that students ought to know about," Mixon said. "It's a great opportunity to see some of the best athletes."
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