Many are familiar with the “freshman 15,” a phenomenon used to describe how college students gain 30 pounds after their first year away from home. It’s the result of unhealthy eating habits after being given the freedom to choose their own meals again.
Takis heading to a stressful chemistry lab? Eating ice cream in the evening while studying for an exam? A quick and easy meal of fried chicken and fries? It’s hard to say no when students have so much to do.
Especially in Louisiana, the temptations of unhealthy food are endless, with a culture full of breaded, spiced and buttered meals. Favorites include gumbo, beignets, fried catfish and much, much more.
Not only people from outside the state need to be careful, but also newly independent young people who are starting to make their own decisions.
A 2022 study by Frontiers Nutrition found that college students prioritize studying and socializing, spending more time and resources on study sessions and socializing with fellow students, “compared to things like eating healthy.”
Tulane Hospitality saw a growing need for guidance for college students in making healthy eating choices and took action.
The recently completed Commons Building at Tulane University replaces a decades-old dining hall with a modern design that features upscale dining and casual dining options for students in New Orleans, Louisiana, Wednesday, Aug. 21, 2019. The $55 million, 77,000-square-foot building also features upper-floor educational offices and spaces.
The university launched a dining program in July to provide students and faculty with more nutritious meals that are suitable for everyone, taking into account cultural needs, preferences and allergies.
Kaiten Zajac, director of health and wellness at Tulane Hospitality, is spearheading this new initiative to encourage students and faculty to make good choices in the dining hall.
“Young adults … they’re very impressionable. A lot of them are living on their own for the first time and have to manage their own food intake,” Zajac said. “Helping with different outreach events, talking to students about concerns that they have, helping them find the foods that they’re looking for to live a healthy lifestyle.”
Summer McNeil, a registered dietitian at Tulane Hospitality, advises students on preparing healthy meals.
Dietitians Kaiten Zajac (left) and Summer McNeil (right) of Tulane Hospitality serve healthy grain toast in the dining room of The Commons in New Orleans, Louisiana.
McNeil and Zajac receive feedback from Tulane students about what they need and want from their dining services, and they try to fulfill those requests as quickly as possible.
Feta cheese at the salad bar? Done. Boiled eggs for breakfast? Got it.
“One student even asked for chicken nuggets in the shape of a dinosaur,” Zajac said. “And we got them for him.”
Zajac wants Tulane students to go to The Commons, the university’s largest dining hall, and find something fun to do that will energize them for the day.
The two-story, horseshoe-shaped dining room features 15 different stations, including a salad bar, chef’s special station, avocado toast station, yogurt bar and more.
“We are also flexible to implement changes,” Zajac said.
According to Zajac, The Commons is, at its core, a service for students. Tulane’s dietitians are always looking for feedback from students and faculty.
What makes a meal healthy?
McNeil hosts “Wellness Wednesdays” featuring quick, healthy options. The most recent event promoted whole grains to Tulane students — a full toast bar. The two dietitians hope to host more events like this throughout the school year.
A tasting of whole wheat bread topped with fresh tomatoes in the dining hall of The Commons at Tulane University.
McNeil, who also oversees Green Wave’s dining hall, which is used primarily by athletes, is in the dining hall with Zajac on some days to give students direct advice on what healthy foods to put on their plates.
“Healthy food doesn’t have to be gross,” McNeil said. “We want you to enjoy your food, because eating is an experience.”
McNiel’s No. 1 tip for a good, healthy meal is to get as many colors on the plate as possible. In one serving, students should have a protein, a starch, and some color — like fruits and vegetables.
“The most important thing is to have variety,” she said. “The more variety you have, the more vitamins and minerals you get.”
It also depends on the student, McNeil said. Some have more active days than others — a workout might leave a student needing more protein for energy, or a late-night study session might call for a mood-boosting bowl of yogurt.
Either way, McNeil and Zajac are both available to talk to students, parents and teachers about healthy eating for free.
Individual services for students and teachers
Tulane Hospitality offers scheduled one-on-one appointments with one of our available registered dietitians. These complimentary nutrition consultations and services include:
The recently completed Commons Building at Tulane University replaces a decades-old dining hall with a modern design that features upscale dining and casual dining options for students in New Orleans, Louisiana, Wednesday, Aug. 21, 2019. The $55 million, 77,000-square-foot building also features upper-floor educational offices and spaces.
- Dietary preferences (e.g. gluten-free, dairy-free, vegetarian, vegan, kosher)
- Nutrition-related medical problems
- Food allergies, intolerances and special diets
- General healthy eating
- Dining hall tours and educational nutrition events
- Cooking classes
According to Zajac, these free appointments are all about ‘getting to know the student’.
Both dietitians work with students to navigate the dining hall and find what they need. Sometimes it’s just a list of foods to avoid to prevent an allergic reaction, other times the appointments guide students in putting together a healthy plate.
A pizza oven is a feature of the recently completed Commons Building at Tulane University, which replaces a decades-old dining hall in New Orleans, Louisiana, Wednesday, Aug. 21, 2019. The 77,000-square-foot, $55 million building also features educational offices and space on the top floor.
“We answer all their questions, comments and concerns,” Zajac said. “I encourage them, ‘Let’s meet again,’ or ‘Let’s have lunch together,’ or ‘Let’s talk to the chefs’ — anything to make them more comfortable making healthy choices.”