Many farmers markets like the Phoenix Public Market near the Phoenix campus sell plenty of fruits and vegetables from local organic farms around the Valley.Photo by Shawn Raymundo
With the new school year comes new decisions and a new lifestyle. For many students, this fresh start means both independence and socialization, yet it also begins the evolution of a student’s diet from home-cooked meals to meals on the run.
After a long day of classes, food prepared at home is sparse for those living on their own. Though students need to rely on their cooking skills and ability to make good food choices, the ominous “Freshman 15” looms a little too closely (and heavily for that matter).
The daily diet depends on the person, but whether an athelete or an academic, students are challenged by the high-calorie, low-nutrient selections restaurants offer.
Carol Johnston, professor and associate director of the nutrition program at the ASU School of Nutrition and Health Promotion says there may be weight gain when students are away from home because they tend to eat more calories.
The problems with the American diet are large portion sizes, too many calories and fats, sugars, and salts Johnston says.
Fruit is a classic staple in a healthy diet and makes an easy snack for students on the go. Photo by Noemi GonzalezThese empty calories are main ingredients in meals away from home, Johnston says. Cooking at home is the best option for students because it prevents large meals at dining halls and restaurants gives students the opportunity to choose the ingredients of a meal.
“(Students) just have to make that decision,” says Johnston. “Their diet is going to be much healthier.”
When you live on campus, venturing to a grocery store for an array of ingredients might seem inconvenient, but here is where you will find the diet staples necessary for a healthy lifestyle. Think of all the time you'll save by not having to decode a restaurant’s menu in an effort to figure out its “light” selections.
Pair fresh greens and white meat with rice or pasta for a low calorie dinner. And for the times when you can’t make it back to a kitchen, bring snacks for class such as fruit, nuts or grain bars, Johnston says.
When students are on the go in between classes, there is nothing wrong with packing a peanut butter and jelly sandwich on wheat bread. It’s a stand-by, says Johnston, and there’s nothing wrong with that.
With a full schedule and a tight budget, students may not be inclined to travel far from campus or prepare their foods. These are the nutritious and not-so-nutritious finds at the restaurants around campus:
Table by Taylor Lineberger
Contact the writer at cmeakem@asu.edu or via Twitter @katiemeakem
