Scientist develops healthier egg
By Jennifer Walker
Staff Reporter
Which came first, the chicken or
the egg?
Who knows? But an East Campus
researcher can tell you what comes
next: the Omega egg.
This egg — developed by Sheila
Sheideler, a poultry scientist — con
tains more omega-3 fatty acids, which
may boost the ratio of good to bad
cholesterol and reduce the occurrence
of blood clots.
This, in turn, reduces the risk of
cardiovascular disease, Sheideler said.
NU athletes have been eating the
eggs since September, when the eggs
made their debut at the Training Table,
a special food service for athletes.
The Training Table also offers out
of-season fresh produce, reduced fat
and calorie meats, and special veg
etarian meals, said David Ellis, coor
dinator of performance nutrition.
Ellis said he was excited about the
egg’s increased nutritional value.
“We’re always looking for avenues
and vehicles to increase the omega-3
complex in our athlete’s diets,” he
said. “We’ll go the extra nine yards
for our health-conscious student popu
lation.”
About 50 to 60 dozen Omega eggs
“We'll go the extra nine yards for our health
conscious student population."
DAVID ELLIS
Nutrition coordinator
are used monthly at the Training Table.
Sheideler needs to find 100 more hens
to produce enough eggs to meet the
athletes’ needs.
Sheideler produces the eggs by
feeding hens from UNL’s Poultry
Research Facility 15 percent flax seed.
The seed contains more omega-3 fatty
acids than any non-marine source. Fish
oil is the most common source of
omega-3, she said.
More than 400 UNL student ath
letes eat lunch and dinner at the Train
ing Table daily, and about 50 eat break
fast there, Ellis said.
Athletes don’t know they are eat
ing a specially formulated egg. Lisa
Olander, a freshman NU swimmer,
said she noticed no difference in the
eggs.
“I thought they tasted kind of bland
and runny,” Olander said. “I didn t
know they were different.” (
But UNL nutrition scientist Nancy
Lewis is working on a dietary study
that indicates the Omega Eggs do taste
different, even better.
Lewis is researching what effect
eating Omega eggs instead of regular
eggs would have on people with high
cholesterol.
The results are not complete, but
Lewis has reported that people in the
study liked the eggs so much they
wanted to know where they could buy
them.
The UNL Dairy Store in the Food
Industry Complex on East Campus
sells Omega eggs for 80 cents a dozen,
Sheideler said.
James Mehsling/DN
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