In the last decade, eating on college campuses has changed dramatically.
Only a few short years ago, the dining hall was the only viable option for students seeking an on-campus meal. Now, college campuses are home to every type of eating, from fast food to grab n’ go stores to old-fashioned dining halls.
Even at APU, there is a multitude of eating options: Mexicali, The Den, Paws N’ Go … And that’s just on East Campus. If you consider West, the list expands, featuring everything from paninis to a customized sushi bar.
However, amidst this ever-expanding list of eateries, many students with dietary restrictions have found it difficult to maintain a healthy diet while still eating a variety of foods. Although places like Mexicali and the 1899 Dining Hall are able to accommodate those with dietary restrictions, places that offer gluten-free, dairy-free or vegetarian options are often lacking.
This sometimes complex situation is made more complicated by the fact that all freshmen are required to have a meal plan. With a plethora of eating options but few for those with dietary restrictions, the end of the semester often leaves freshmen with excess points.
Jill Haag, a junior psychology major, has been a vegetarian since she was eight and can attest to the scarce eating options on campus, particularly as a freshman.
“Freshman year, I had a meal plan,” Haag said. “It was pretty difficult to eat then, so I ate a lot of Mexicali and a lot of the West Campus salad bar…If I only ate on campus, I would end up eating either the same things day in and day out, or I would be severely lacking in all the nutrients [I need] to be healthy.”
Current freshmen are also experiencing difficulties, since the processed food that often pours through campus is not nutrient-rich enough to supply those with dietary restrictions what they need to maintain a healthy balance.
Lauren Gras, a freshman nursing major, has firsthand experience with both the benefits and challenges of on-campus eating.
“It is definitely hard to find items that I know I can eat on campus and be confident that my food [has not] come into contact with what I am allergic to,” Gras said. “The first couple of weeks, I tried to find places that were able to accommodate me and had good options. Now that I have been able to try some different choices, I have found solid meals that I know I can eat.”
Admittedly, as Gras indicated, the scenery is changing; though as with all change, it’s a work in progress.
Assistant director of Dining Services James Cacciatore notes that many of the adjustments made to the on-campus eating experience are designed for those with dietary restrictions. It turns out that Dining Services has even added a dietitian to its staff in order to ensure that those with restrictions are able to find support.
“Her name is Julie Negron, and [she] has been with us since January 2015,” Cacciatore said. “She is available to consult with students on the dining plan regarding any special dietary needs. We have added many new items in all our food venues in an effort to accommodate those with food allergies and other dietary restrictions.”
Along with the dietitian, which students like Gras have taken full advantage of, even the specific menus have undergone change. Dining Services has even taken up a movement called Menus of Change, an initiative that Cacciatore is excited about, particularly when it comes to future change in on-campus eating.
“Dining Services is focused on the Menus of Change initiative, which incorporates 23 principles,” Cacciatore said. “The theme is The Business of Healthy, Sustainable Delicious Food Choices. One of the principles is utilizing more plant-based proteins while moving away from animal protein….[We] will adopt this principle and others as we create new menus and recipes.”
While this certainly is marked progress from a few years ago, the question still remains: What can those with dietary restrictions do right now?
With the meal plan requirement, it seems that many freshmen are stuck between wasting a multitude of dining points and eating off campus, or eating the same two things all semester.
Students like Gras have had to get creative, though the positive change in the menus has not gone unnoticed.
“Dining Services has been great in making accommodations as I have been able to speak directly to those preparing my food,” Gras said. “Recently, dairy free cheese has been added to many of the menus, making it easier for me to eat like I might at home.”
As it turns out, current students with dining points can also choose from a growing list of places that offer nutritious foods that cater to dietary restrictions, including Mexicali, Umai Sushi, and the Dining Hall.
It seems, for now, that many with dietary restrictions are in a tough spot, though one that is made easier by continually changing ingredients, recipes and campus menus.