The transition to college can be a stressful time for some, especially when it comes to food. Cafeteria food will probably not compare to a home cooked meal, but the OU Food Services offers programs that keep the students needs in mind.
Frank Henry, Director of Food Services, was instrumental in implementing the Fitter Foods Initiative, a program that offers food portions of five hundred calories or less with less sodium and fat, which are available at select OU restaurants.
Along with accommodating students who choose to eat healthier, the OU Food Services staff also provides vegan, Halal and gluten free meal options.
According to Henry, it is important to provide meals for students with religious based dietary needs, like Halal. He says it is all about respecting the students religious and health based dietary needs.
“To not offer that group something they can eat everyday except fruit, that’s just wrong.” Henry said.
The constant changing health guidelines keep food service workers on their feet, however, Henry and his staff are willing to go the extra mile to accommodate students by having a dietician work with them to ensure a high nutritional value of campus food.
OU Food Services’ Dietician Fran Olsen Sharp, the first in over ten years, works alongside Henry to ensure students get their optimal dietary needs. Sharp also offers individual counseling to help students find a diet plan that works for them.
“A strict vegan in this country has a little bit more trouble meeting their (vitamin) B12 count because our food source is too clean. So, if I’ve got someone who is a vegan that’s something I’m gonna work with them on,” said Sharp on the pros and cons of being vegan.
Another healthy eating option, outside of OU Food Services, is ‘Full Plate Living.’ A service offered through the Fitness and Recreation Department, a program that is more focused on weight loss and teaching a healthy lifestyle.
Heather Kirkes, OU’s Fitness and Outreach Coordinator, suggests that ‘Full Plate Living’ classes have a long lasting effect on participants.
“There have been many participants that report feeling and looking better after the eight weeks and continuing to have a healthy relationship with food since then,” Kirkes said.
According to Henry, there is a scarce amount of advertising on campus, which is done with the intention on providing awareness about the nutritious options offered on campus, you just have to ask or be looking for them.
If you want more information on OU Food Service’s Fitter Food Options, please visit: http://www.ou.edu/content/housingandfood/dining/fitter-foods.html
