Vita Galadi
Fall 2024
College students are often characterized by their unconventional eating habits, spontaneous junk food cravings, and a constant quest to find the cheapest options on the menu. When it comes to dining services, speed and price are typically the main factors influencing their mealtime decisions. As a result, nutritional value often takes a backseat in these choices. At Oklahoma State University (OSU), however, there has been an effort to improve the nutritional quality of campus dining. Through its various eateries and initiatives like the “Choose Orange” program—a quick reference symbol identifying healthier food options—the university aims to make nutrition a more prominent consideration.
Despite OSU’s claim of offering a wide range of meal choices, I wanted to take a closer look at the dining services on campus to evaluate their actual nutritional value. To do so, I conducted a comprehensive analysis, including video footage of different dining locations, observations of popular menu items, and an evaluation of the nutritional content of these foods. I also investigated the specifics of the “Choose Orange” program, assessing how items qualify for this designation and whether it effectively promotes healthier eating habits.
In addition to these observations, I collected feedback directly from students through surveys and interviews. Students were asked about their perceptions of the nutritional value of campus dining options, as well as their personal experiences with meal plans. Interviews with the head dietician provided additional insight into how “Choose Orange” has benefited the university’s dining services and the ongoing efforts to improve nutrition on campus.
By combining the results of the student survey, interview insights, video observations, and an analysis of menu ingredients, I was able to gain a deeper understanding of OSU’s dining services and their impact on student health. My research revealed that, while students often overlook nutrition, they may not be fully informed about their available options or the nutritional quality of what they consume. This study intends to identify what key factors are contributing to OSU’s effort to promote better nutrition and healthy eating habits and if those efforts are being based off of the proper diet for college age students.
As college students, you are navigating a significant life transition, one that is unlike anything you’ve experienced before. For the first time, no parents or adults are guiding your daily schedule or dictating your tasks. No one is calling you downstairs for dinner, and you are responsible for figuring out your meals. You can now eat “what you want whenever you want”; even if that’s ice cream or an entire bag of chips at 11:00pm (Larsen). This recurring task of planning your meals can sometimes feel overwhelming, especially if your dorm’s food options consist of little more than another package of ramen noodles. Finding the right balance of nutrients and healthy meals during this time of newfound independence can be challenging—particularly given the high cost of fresh produce and the limited access to it. Eating a nutrient dense diet is also highly important to improving your cognitive function, therefore very important for college students (Land). Making the decision to prioritize healthier food choices is an important first step, but in today’s world, what exactly does “healthy” mean?
“Choose Orange” is a program at OSU designed to offer students an easy reference for healthier meal options, with a focus on key factors like saturated fats, added sugars, and sodium (Anson). In an interview with OSU’s Head Dietician, Patty Anson, I was able to unveil some deeper characteristics of “Choose Orange.” However, the program doesn’t establish specific thresholds for these components that would definitively classify a meal as “Choose Orange” (Anson). This lack of clear guidelines stood out to me, especially given that there are recommended daily values for saturated fat, added sugars, and sodium that adults are encouraged to follow. Not to mention, the program also claims to help to watch your saturated fat and added sugar intake (Anson). But how can one “watch” their daily intake if they can’t even identify a specific guideline to follow? I learned that “Choose Orange” is based on the well-known “MyPlate” diagram, which many children encounter during their education. While interviewing the Head Dietician, Patty Anson, she made it very clear she was proud of how the “Choose Orange” program is based off of MyPlate’s guidelines.
After conducting further research, it has become evident that while the USDA’s “MyPlate” has been a useful tool for guiding healthy eating, it is now considered somewhat outdated. A more current resource, the “Healthy Eating Plate” (HEP), offers a more detailed and accurate approach to constructing a balanced diet. While both diagrams share similarities in promoting balanced nutrition, the Healthy Eating Plate provides a more nuanced and evidence-based perspective on the key elements of a healthy diet. This makes it a more relevant tool for those seeking to make informed choices about nutrition. Both diagrams emphasize the importance of including a variety of food groups, but the Healthy Eating Plate goes a step further by offering clearer and more specific guidance on specific foods and the quality of them.
Both MyPlate and the Healthy Eating Plate stress the importance of whole grains, but the Healthy Eating Plate takes a more refined approach by highlighting the need to prioritize whole grains over refined grains. Refined grains, such as white bread and pasta, have been shown to have negative effects on the body, particularly in terms of weight control and blood sugar regulation. These refined grains act similarly to sugar in the body which can contribute to weight gain. This distinction is particularly important when addressing issues like the “Freshman 15,” where the consumption of refined grains can make it difficult for individuals, especially college students, to maintain their weight. In contrast, the Healthy Eating Plate places a stronger emphasis on whole grains, which are higher in fiber and have a slower impact on blood sugar levels, making them a better choice for maintaining a healthy weight and overall well-being. (HEP vs. U.S.D.A’s MyPlate)
When it comes to protein, the MyPlate diagram offers a general recommendation to include protein in each meal, but it does not provide much detail about the quality or sources of protein. The Healthy Eating Plate, however, takes a more thoughtful approach, emphasizing that not all protein should be consumed every day and cautioning against over-reliance on processed meats and artificial protein sources. While MyPlate may suggest including a variety of proteins, such as hot dogs, hamburgers, or protein bars, the Healthy Eating Plate advocates for healthier options like fish, poultry, and plant-based proteins like beans. These sources of protein are not only healthier for the body but are also more sustainable and better aligned with the principles of a balanced diet. By highlighting the importance of choosing lean, unprocessed proteins, the Healthy Eating Plate provides more specific guidance to help individuals make healthier dietary choices. (HEP vs. U.S.D.A’s MyPlate)
Both MyPlate and the Healthy Eating Plate recommend consuming plenty of vegetables, yet MyPlate fails to distinguish the need to avoid certain types of vegetables, particularly potatoes. While potatoes are a popular food choice, they are high in starch and have been linked to negative effects on blood sugar levels. The Healthy Eating Plate addresses this concern by advising individuals to limit their intake of potatoes and instead choose a greater variety of non-starchy vegetables. This distinction is important for those who are trying to manage their blood sugar or reduce the risk of chronic conditions like diabetes (Healthy Eating Plate). The Healthy Eating Plate’s emphasis on a greater variety of vegetables ensures that individuals are consuming a wide range of nutrients, while MyPlate’s general recommendation of vegetables does not provide enough detail to guide people in making the healthiest choices. (HEP vs. U.S.D.A’s MyPlate)
Fruits are well represented in both diagrams, and there is little difference between the two in terms of the importance of including a variety of fruits in the diet. Both MyPlate and the Healthy Eating Plate encourage the consumption of a wide range of fruits, emphasizing that they provide essential vitamins, minerals, and fiber. However, the Healthy Eating Plate goes beyond the basic recommendation of eating fruits by offering a more holistic approach to healthy eating, which is reflected in its inclusion of healthy oils and its emphasis on avoiding processed foods. The Healthy Eating Plate recognizes that the quality of the foods consumed is just as important as the quantity, encouraging people to make healthier choices when it comes to the types of fruits and other foods they eat. (HEP vs. U.S.D.A’s MyPlate)
One notable difference between MyPlate and the Healthy Eating Plate is the inclusion of the healthy oils category in the latter. The Healthy Eating Plate stresses the importance of incorporating heart-healthy oils, such as olive oil and other plant-based oils, into the diet (Healthy Eating Plate). These oils are rich in monounsaturated fats, which have been shown to reduce cholesterol levels and support heart health. In contrast, MyPlate does not include a category for oils, leaving this aspect of healthy eating largely unaddressed. This omission in MyPlate is significant because oils play a crucial role in providing essential fatty acids and supporting overall health. By highlighting the importance of healthy oils, the Healthy Eating Plate encourages individuals to make more informed choices about the fats they consume, promoting heart health and long-term well-being. (HEP vs. U.S.D.A’s MyPlate)
When it comes to dairy, MyPlate recommends incorporating dairy into every meal, but recent research suggests that the benefits of excessive dairy consumption may not be as significant as once thought. In fact, some studies have linked high dairy intake to an increased risk of certain cancers, making it important to approach dairy consumption with caution. The Healthy Eating Plate takes a more balanced approach, advising people to consume dairy in moderation and to consider alternatives like plant-based milk options. Additionally, the Healthy Eating Plate encourages individuals to focus on the overall quality of their diet and to make choices that support their long-term health, rather than simply following blanket recommendations. The inclusion of this more nuanced perspective makes the Healthy Eating Plate a more reliable resource for those looking to make informed dietary decisions. (HEP vs. U.S.D.A’s MyPlate)
Lastly, the Healthy Eating Plate includes a key addition that is missing from MyPlate: a note about the importance of physical activity. The Healthy Eating Plate emphasizes that health is not only about diet but also about staying active. Regular physical exercise plays an essential role in maintaining a healthy weight, improving mental health, and reducing the risk of chronic diseases. By including this reminder, the Healthy Eating Plate reinforces the idea that a holistic approach to health includes both proper nutrition and physical activity. MyPlate, in contrast, focuses solely on dietary recommendations and overlooks the importance of exercise as part of a healthy lifestyle. (HEP vs. U.S.D.A’s MyPlate)
While MyPlate remains a helpful reference for individuals looking to improve their eating habits, it is clear that the Healthy Eating Plate offers a more comprehensive and up-to-date framework for promoting healthy eating. The Healthy Eating Plate provides specific guidance on food quality, portion sizes, and the inclusion of healthy oils, all of which are essential for maintaining a balanced diet (HEP vs. U.S.D.A’s MyPlate). Given this more thorough approach, it would be beneficial for OSU, through Choose Orange, to consider adopting the Healthy Eating Plate as a more effective resource for promoting healthy eating guidelines and encouraging students and the wider community to make more informed, health-conscious decisions.
I wanted to see how students felt about their meal plan and about the dining service OSU offers, including their thoughts on specifically the “healthy” options. I conducted a series of interviews along with a few surveys and found pretty much what I had initially expected. Most students had either never heard of Choose Orange or had heard of it but had no idea what it actually was. “I’ve heard of it before but I’ve never been told what it was” (Harrison). Although there are a few signs around the dining halls and the student union, it’s never enforced as something students should know about. Patty Anson stated that her team is currently working on ways to implement Choose Orange more around campus, but throughout the interview with her, I struggled to get exact information about the specifics of their efforts (Anson).
Considering the fact that Oklahoma State University takes a lot of pride in their vast variety of dining options and their efforts to provide healthy choices, there seems to be more of a barrier to access to healthy food than they think. Some of the students mentioned having some healthy grab-n-go options, but at every restaurant, those options are the exact same, so there is very little variety. Most meals at OSU lack fresh fruits and vegetables, not “fresh fruit” that’s been pre-packaged and sat on a shelf for days on end. Even though some foods are less processed than others, the overall lack of whole foods seems to be very apparent throughout the dining services; not to mention how the vague claim “Choose Orange” misleads most students.
Apart from vagueness, it is very clear that students are not happy with the so-called “healthy” options on OSU’s campus and are requesting real fresh fruits and vegetables, along with less processed dining options and a more accurate eating guide to aid their mealtime decisions. A student spoke out during a study done on student evaluation of college dining nutrition. “There are ways to get great products like vegetables and fruits without resorting to cans, which is what I’m pretty sure they (university foodservice) use for a lot of stuff” (Skelton). Although OSU had put in more effort than average on their dining services, even partnering with Michelle Obama at one point, it is quite obvious the system and its products need an update (Anson). Healthy foods shouldn’t be rare and hard to get ahold of, especially since it’s what our bodies need most these days. Eating healthy should never have to be a hassle.
Works Cited
Anson, Patty. Choose Orange Items. Oklahoma State University Dining Services, Accessed 12 Nov 2024.
Anson Patty. Personal Interview. 29 Oct 2024.
Been, Zach. Personal Interview. 15 Nov 2024
Gomez, Nora. Personal Interview. 15 Nov 2024.
Harrison, Sydney. Personal Interview. 15 Nov 2024.
Healthy Eating Plate. The Nutrition Source, Harvard T.H. Chan School of Public Health, Jan 2023, Accessed 12 Nov 2024.
Healthy Eating Plate vs. USDA’s MyPlate. The Nutrition Source, Harvard T.H. Chan School of Public Health, Feb 2023, Accessed 12 Nov 2024.
Land, Collin. Healthy Food Habits for College Students. St. Louis College of Health Careers, 18 Aug 2022, Accessed 12 Nov 2024.
Larsen, Laura. Diet and Nutrition Sourcebook : Basic Consumer Health Information about Dietary Guidelines, Servings and Portions, Recommended Daily Nutrient Intakes and Meal Plans, Vitamins and Supplements, Weight Loss and Maintenance, Nutrition for Different Life Stages and Medical Conditions, and Healthy Food Choices : Along with Details about Government Nutrition Support Programs, a Glossary of Nutrition and Dietary Terms, and a Directory of Resources for More Information. 4th edition., Omnigraphics, Inc., 2011. EBSCOhost, Accessed 12 Nov 2024.
Norris, Hannah. Personal Interview. 15 Nov 2024. Sherman, Madelyn. Personal Interview 15 Nov 2024.
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