Many people say, “fLeshman 15The “15 pound weight gain in the first year away” phenomenon is used to describe the phenomenon in which students gain 15 pounds in their first year away from home as a result of developing unhealthy eating habits after gaining the freedom to make dietary choices.
Grabbing some Takis on the way to a stressful chemistry lab? Grabbing some late-night ice cream while studying for a final exam? A quick and easy meal of fried chicken and fries? When students have a lot to focus on, it's hard to say no.
In Louisiana, in particular, the temptation for unhealthy foods is endless, with a culture full of battered, spiced and buttered treats: Favorites include gumbo, beignets and fried catfish.
Not only people from out of state, but also young independents just starting to make their own decisions need to be careful.
A survey conducted in 2022 showed that Frontiers Nutrition The study found that college students tend to prioritize studying and socializing, so they tend to devote more time and resources to study sessions and socializing with peers “compared to, for example, healthy eating.”
Tulane Hospitality stepped in after seeing a growing need for guidance for college students on making healthy food choices.
The newly completed Commons building at Tulane University in New Orleans, Louisiana, replaces a decades-old dining hall with a modern design featuring quality dining options along with casual dining options, Wednesday, Aug. 21, 2019. The $55 million, 77,000-square-foot building also includes offices and space for teaching on the top floor.
The university launched a meal program in July to provide students, faculty and staff with nutritious meal options that meet the needs of all students, faculty and staff while taking into account cultural needs, preferences and allergies.
Kaiten Zajac, director of health and wellness for Tulane University Hospitality, is spearheading the new initiative, which aims to encourage students, faculty and staff to make good choices in dining facilities.
“Young people… are very impressionable. Many of them are living on their own for the first time and have to manage their own food,” Zajac said. “I help with different outreach events, talk to students about their concerns and help them find the foods they need to live a healthy lifestyle.”
Summer McNeill, a registered dietitian with Tulane Hospitality, gives students advice on how to prepare healthy meals.
Tulane Hospitality nutritionists Kaiten Zajac (left) and Summer McNeill (right) serve healthy grain toast at The Commons Dining Hall in New Orleans, Louisiana.
McNeill and Zajac are taking feedback from Tulane students about what they need and want from dining services and working to address those requests as quickly as possible.
Feta cheese on the salad bar? Got it. Boiled eggs for breakfast? Got it.
“Some students have requested dinosaur-shaped chicken nuggets,” Zajac said. “Some of those will definitely be changed quickly. Others might take a little longer.”
Zajac hopes Tulane students will stop by The Commons, the university's largest dining hall, and find something they love that will fuel them for the day.
The two-story horseshoe-shaped dining hall features 15 stations, including a salad bar, chef's specialty station, avocado toast station and a yogurt bar.
“We're open to change,” Zajac said.
Zajac said the Commons is essentially a service for students, and Tulane nutritionists are always looking for feedback from students, faculty and staff.
What does a healthy diet look like?
McNeill hosts “Wellness Wednesdays” featuring quick, healthy meals; a recent event promoted whole grains and offered full-sized toast bars to Tulane University students; the two nutritionists hope to hold more events like this throughout the semester.
Trying whole wheat bread topped with fresh tomatoes at The Commons Dining Hall at Tulane University.
McNeil also oversees the Green Wave dining hall, which serves mostly athletes, and some days she's there with Zajac, giving students real-time advice on what healthy foods to put on the table.
“Healthy food doesn't have to taste bad,” McNeill says. “Food is an experience, and we want people to enjoy their food.”
McNeill's number one tip for eating delicious, healthy meals is to get as much color on your plate as possible: With each meal, students should get some protein, some starch, and some color from fruits and vegetables.
“The biggest thing is to have variety,” she said. “The more variety you have, the more vitamins and minerals you're going to get.”
McNeill also said it depends on the student: Some students are more active on some days than others and may need more carbs for energy after exercising, while a student who studies late into the night may need a bowl of yogurt to boost their mood.
Either way, McNeill and Zajac offer their healthy eating advice free of charge to students, parents, faculty and staff.
Personalized services for students and faculty
Tulane Hospitality offers regular, one-on-one consultations with registered dietitians. Complimentary nutrition consultations and services include:
The newly completed Commons building at Tulane University in New Orleans, Louisiana, replaces a decades-old dining hall with a modern design featuring quality dining options along with casual dining options, Wednesday, Aug. 21, 2019. The $55 million, 77,000-square-foot building also includes offices and space for teaching on the top floor.
- Dietary preferences (e.g. gluten-free, dairy-free, vegetarian, vegan, kosher)
- Nutrition-Related Medical Problems
- Food allergies, intolerances and special diets
- General healthy eating
- Cafeteria tours and nutrition education events
- Cooking Classes
According to Zajac, the purpose of these free interviews is to “get to know the students.”
The two nutritionists go around the cafeteria with students to find what they need. Sometimes that means just giving them a list of foods to avoid to avoid allergic reactions, but other times they help students put together healthy meals.
A pizza oven is installed in Tulane University's newly completed Commons building, a replacement for a decades-old dining hall, in New Orleans, Louisiana, on Wednesday, Aug. 21, 2019. The $55 million, 77,000-square-foot building also includes teaching offices and space on the top floor.
“We respond to any questions, comments or concerns our customers have,” Zajac says, “providing suggestions like, 'Let's meet up,' or 'Let's go to lunch together,' or 'Let's talk to our chef,' or anything else that helps them feel comfortable making healthy choices.”