by Many know about the “freshman 15,” a phenomenon used to describe students who gained 15 pounds after their first year away – a consequence of unhealthy eating habits after they were given the freedom to eat their meals to choose.
Takis on the way to a stress chemistry lab? Late night ice cream while studying for your final? A quick, easy meal of fried chicken and fries? It’s hard to tell when students have so much to focus on.
In Louisiana in particular, the temptations of unhealthy foods are endless with a culture full of batter, spices and butter feasts – among the favorites are gumbo, beignets, fried catfish and many, many more.
Not only out-of-state people need to be careful, but also independent young people who are starting to make their own decisions.
A 2022 Frontiers Nutrition study found that university students tend to prioritize studying and socializing, spending more time and resources on study sessions and socializing “compared to things like healthy food”.
Tulane Hospitality saw a growing need for university students to guide them in making healthy food decisions—and stepped in.
The newly completed Commons building on Tulane University replaces a decades-old dining hall with a modern design featuring quality dining options with casual dining options for students in New Orleans, La. Wednesday, August 21, 2019. The $55 million, 77,000 sq. The ground floor building also has educational offices and spaces on the upper floor.
The university launched a dining program in July to provide students and faculty with more nutritious food options that cater to everyone – keeping in mind cultural needs, preferences and allergies.
Kaiten Zajac, director of health and wellness for Tulane Hospitality, is spearheading this new initiative and aims to encourage students and faculty to make good choices at the dining halls.
“Young adults … they are very understanding. Many of them are living alone for the first time and have to manage their food intake on their own,” said Zajac. “Helping with various outreach events, talking to students about their concerns, helping them find the food they need to live a healthy lifestyle.”
Summer McNeill, a registered dietitian with Tulane Hospitality, advises students on making healthy plates.
Tulane Hospitality dietitians Kaiten Zajac (left) and Summer McNeil (right) serve healthy grain toast at The Commons dining hall in New Orleans, La.
McNeill and Zajac get feedback from Tulane students on what they want and need from their food services. They try to correct those requests as quickly as possible.
Feta cheese at the salad bar? Done. Boiled eggs for breakfast? Received.
“One student even asked for chicken nuggets in the shape of a dinosaur,” Zajac said. “We can certainly change some of those things quickly. Other things may take a little time.”
Zajac wants Tulane students to walk into the Commons — the university’s largest dining hall — and find something to enjoy all day.
The two-story, dome-shaped dining hall features 15 different stations, including a salad bar, a chef’s specialty station, an avocado toasting station, a yogurt bar and more.
“We are also flexible to make changes,” Zajac said.
According to Zajac, The Commons is a service to students. Tulane dietitians are always looking for feedback from students and faculty.
What makes a healthy meal?
McNeill hosts “Wellness Wednesdays” with quick, healthy options. The latest event promoted a whole grain for Tully students – a whole toast bar. The two dietitians hope to host more events like it during the school semester.
Enjoy whole grain bread topped with fresh tomatoes in The Commons dining hall at Tulane University.
McNeill, who also oversees the Green Wave dining hall used primarily by athletes, joins Zajac in the dining hall some days to advise students in real time about what healthy foods to put on their plates.
“Healthy foods don’t have to be gross,” McNeill said. “We want you to enjoy your food because eating is an experience.”
McNiell’s tip No. 1 for a good healthy meal is to get as many colors as possible on the plate. In one serving, students should have protein, starch and some color — like fruit and vegetables.
“The most important thing is to have diversity,” she said. “The more variety you have, the more vitamins and minerals you get.”
It also depends on the student, McNeill said. Some days are more active than others – a student may need more carbohydrates for energy, or a late-night study session may call for a mood-boosting bowl of yogurt.
Either way, McNeill and Zajac are available to talk to students, parents and faculty for healthy eating advice – free of charge.
One-on-one services for students and faculty
Tulane Hospitality provides scheduled one-on-one appointments with one of the registered dietitians available. These free nutrition consultations and services include:
The newly completed Commons building on Tulane University replaces a decades-old dining hall with a modern design featuring quality dining options with casual dining options for students in New Orleans, La. Wednesday, August 21, 2019. The $55 million, 77,000 sq. The ground floor building also has educational offices and spaces on the upper floor.
- Nutritional options (eg gluten-free, dairy-free, vegetarian, vegan, kosher)
- Medical issues related to nutrition
- Food allergies, food intolerances and special diets
- General healthy food
- Dining hall tours and nutrition education events
- Cooking classes
These free appointments are all about “getting to know the student,” according to Zajac.
Both dietitians work with the students to go through the dining hall to get what they need. Sometimes it’s just a list of food items to stay away from to avoid an allergic reaction, sometimes the appointments guide students to build a healthy plate.
A feature of the newly completed Commons building on Tulane University is a pizza oven that replaces a decades-old dining hall in New Orleans, La. Wednesday, August 21, 2019. The $55 million, 77,000-square-foot building also houses offices and educational spaces. on the top floor.
“We will answer any of their questions, comments and concerns,” Zajac said. “I suggest to them: ‘Let’s meet again,’ or ‘Let’s go to lunch together,’ or ‘Let’s talk to the chefs’ – anything that will make them more comfortable making healthy choices.”
