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College food
gets healthier
By Rebecca Oltmans
Staff Reporter
University students can’t rely on j
school lunches to make sure they get a
balanced meal.
“There are no guidelines from the
government at college-level meals,”
said Douglas Rix, assistant director of
food service for the Office of Univer
sity Housing at UNL.
“The only restrictions we have are
the ones we impose on ourselves,” Rix
said.
But new nutrition labels may make
it easier for students to be more health
conscious, said Sheri Wicdcn, a Uni
versity of Nebraska-Lincoln graduate
and home economics teacher.
The new labels came out last year
and will be required to be on all pack
aged food by 1995. The labels arc
easier to read, and give amounts in
percentages of recommended daily
allowances for calorics from fat,
Wicdcn said.
“That can be a plus for students
worried about gaining weight, espe
cially the‘freshman fifteen’"Wicdcn
said.
What freshmen cat isn’t the only
factor in gaining weight when they
come to college. Students are some
times less active in sports and exercise
than they were in high school. Wicdcn
said, and physical development slows
down as well.
“Typically, physical development
slows down after age 18.” Wicdcn
said, “and your body doesn’t burn as
many calorics growing.”
The food served in residence halls
won’t have the new nutrition labels,
but students can gel information about
what they’re eating.
“Right now we have a number of
ways to let students know what they
arc eating,” Rix said, “like nutritional
lags on tray items that identify fat and
calorie content.”
A dietician and nutritional educa
tion committee will also provide edu
cational programs for students.
Residence hall meals started get
ting healthier a long time ago, Rix
said.
“Years ago we went to 2 percent
milk,” Rix said, “and we made our
hamburgers 80 percent lean meat to
20 percent fat rather than the tradi
tional 70 pcrccnt/30 percent.”
Eighty percent of the cooking is
now scratch cooking rather than com
ing out of a box, Rix said.
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