College students expect healthier options in university dining halls
Students at Wake Forest University this fall will be able to buy gourmet cheese, tropical fruits and fresh vegetables at the campus convenience store just steps from their residence hall room. The new health-food corner of the popular shop will be nestled next to the typical fare of Snickers, frozen pizzas and potato chips. Though parents and administrators may like to take credit for the addition, the change was suggested by what may seem like an unlikely group— the students.
Junk food like burgers and pizza may still top the list of college students’ favorite comfort foods, but the tastes of the 18-24 age group continue to get healthier, according to the district manager of Wake Forest University’s food service.
“Students in this age group are growing increasingly healthy,” says Veronica Cruickshank, resident district manager of Aramark, Wake Forest’s food service provider. “We keep hearing from our students that they want fresh food, more vegetables and more fruit.”
According to “Current Trends in Campus Dining,” a recent study conducted by Aramark, 70 percent of college-age students said they were concerned with nutrition in their daily lives. Like dozens of schools across the country, Wake Forest is revamping several of its dining options for opening of school this fall to reflect the student body’s desire for healthier choices. The university is also updating many of its already-popular food stations.
The most visible change at Wake Forest will be in its two Sundry Shops, which will feature remodeled looks with an increased selection of fresh fruits and vegetables. The change was the result of a nutrition committee comprised of Cruickshank, Wake Forest’s director of residence life and several students who petitioned for a healthier selection at the campus convenience stores. Students will see the change when they return to campus for the fall semester.
Wake Forest will also be updating its most popular food station, The Roasting Pit, in the school’s cafeteria. The former home of hand-carved meats and home-cooked vegetables will now become the Home Zone and feature a southern-style menu. Cruickshank says the replacement menu will likely continue to be popular because it is a healthy option— most meats and vegetables are baked or grilled, not fried.
Other changes in the campus’ dining areas include a rotating food station featuring various ethnic foods called World’s Fare, a full-service soup station called Kettle Classics, and Tummy Yummy, a dessert station with traditional pastries and low-fat alternatives for the sweet tooth.
Cruickshank says breakfast is also making a comeback on college campuses. Fruit cups have surpassed bagels as the grab-and-go breakfast of choice at Wake Forest. According to the Aramark study, 64 percent of students said they eat on the go at least a few times a week.
Cruickshank credits the increasing preference for healthy options at Wake Forest in part to an educational campaign by Aramark and the university. General nutrition information about each menu is posted at most campus dining facilities. For each meal, a “healthy choice” is featured for conscientious diners following the nutrition program.
“We have to keep it fresh,” Cruickshank says. “Every year the trends in nutrition change, we have to stay on top of what the students want.”
Categories: Campus Life, Experiential Learning
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