5
University Daily Kansan /Wednesday, August 28, 1991
Busy days don't excuse students' poor nutrition
By Kerrie Gottschalk
Kansan staff writer
Yesterday, Anne Weist had a bowl of Cheowres for break fast, popcorn and Mr. Pibb for lunch and who knows what for dinner - maybe pizza, maybe a taco, maybe nothing.
Between a 17-credit-hour class load and a 14-hour-a-week job, the Omaha, Neb., junior was eating on the run again.
But Weist is not alone. Many people do not make time to think about the what next meal will be and where it will come from, said Ann Chapman, a registered dietitian at Watkins Memorial Health Center.
She said students were particularly vulnerable to poor eating habits because they had busy schedules and they did not take time to plan healthy food choices. Instead, most students choose the cheap and convenient food that they
"Students tend to choose high-fat, snacking items," Chapman said. "I'm thinking about all the chips, candy and bake mixes."
Everyone should think about when and what they eat,
especially students, Chapman said.
Because most of these items contain a lot of saturated fat, which contributes to higher cholesterol levels, college students should not wait until they are older to begin monitoring their cholesterol levels, Chapman said.
*What students forget is that what they eat now affects their long-term health status.* she said.
In her book, Eating on the Run, author Evelyn Triole
"Students tend to choose high-fat, snacking items."
Anne Chapman, dietitian
writes that people can eat on the run and still be healthy. Tribe suggests that people eat smaller, more frequent meals. She also recommends that people do not skip meals because it leads to midafternoon binges or eating larger meals later.
Chapman, who recommends Tribute's methods to students, said that waiting long periods of time between meals could increase body fat. The body is less efficient at converting fewer but larger meals into energy, so it converts the food to fat.
"The human animal was meant to be a grazer," Chapman said.
People should not go longer than three hours without eating, she said. They should eat more fruits and vegetables and pre-planned snacks so they can be made quickly and taken on the run if necessary. Chapman said.
She recommended string cheese, yogurt, peanut butter and crackers, fruits or fruit juices, raisins, relishes, vegetable salads, bagels, soft pretzels, muffins and dry cereal as healthy snack choices.
The key is that students should be motivated to change and commit to healthier eating habits, Chapman said. Time constraints should not be an excuse for a poor diet.
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