Accommodating Picky Palates
While there remains disagreement over the prevalence of the “Freshman 15,” college health and dining officials are trying to help students wade through many convoluted nutritional choices.
By Lydia Lum
The menu offers Indian and Thai cuisine, along with ethnic entrees from around the globe. There is also a salad bar with organic ingredients, pasta and made-to-order omelettes. Sound like Sunday brunch at a four-star hotel? Dinner on a cruise ship?
Such offerings are actually fast becoming the norm at college dining halls around the country. At a time when the children of Baby Boomers are hitting higher education in record numbers, college officials have scrambled to accommodate their picky palates and their insistence for healthier meals than were served to past generations.
Meanwhile, debate and disagreement about the so-called “Freshman 15” continues. College health and dining officials are trying to help students wade through myriad convoluted nutritional choices that include trendy diets like South Beach and Atkins.
