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On the rise
What goes around comes around
NU looks to keep momentum, avoid Penn State sweep
thursday, february 20, 2014 volume 113, issue 100
Reopened Karma returns as hot weekend hangout
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fashion
forward
amber baesler
cahner olson
amber baesler
shelby wolfe
The Daily Nebraskan hosted its second annual Fashion and Bridal Show Wednesday night in the Nebraska Union Centennial Ballroom. The event featured merchandise from local vendors and boutiques, free food and a raffle.
Students prone to food insecurity, Oregon study says Melissa Allen DN
Western Oregon conditions are mirrored on campus. “It’s difficult to say one way or another,” Boeckner said. “With Students might not be getting the the study that was done, the same nutrition they need, new research things they found contributed to shows. challenges that our own students Earlier this year, a study published by the Journal of Nutrition may face. That might lead you to believe there are a lot of the same isEducation and Behavior found that sues on our campus.” 59 percent of students at Western Food malnutrition can affect the Oregon University had felt some academic performances of students, food insecurity, or limited or uncerBoeckner said. tain access to healthy food because “It causes both mental and of high costs, during the past year. physical fatigue,” Boeckner said. The study was conducted in 2011. “With a lack of adequate nourishBecause of high costs of healthy, fresh foods coupled with rising tu- ment and of a balance of calorie intake, it can be stressful on the body ition prices, the study implies stuand mind.” dents are choosing cheaper, less nuSue Lin Ngan, tritious foods. a senior actuarial For University Everyone in science major from of Nebraska-LinMalaysia, said she the dining coln students livfound the study suring off-campus, the halls seem to get prising. selection process is “But I don’t limited, said Jordan enough. There’s think the same is Anderson, a senior healthy choices true for students secondary educahere,” Ngan said. everywhere you tion major. Ngan shops “I definitely go.” mostly at Super Savthink that the study courtney walker er for her foods and is true for students freshman veterinary science said she rarely eats living off-campus,” major fast food. Anderson said. “I’m “I eat avocados a pretty health-conand carrots — vegscious person, and I find it really etables,” said Ngan of her go-to discouraging going to Whole Foods. health foods. All the foods are expensive.” Courtney Walker, a freshman Local producers have to compete with major corporations for veterinary science major, said she fresh foods, and as a consequence, felt the same way as Ngan. “Everyone in the dining halls their prices are much higher, Anderseem to get enough,” Walker said. son said. “There’s healthy choices every“There’s a lot of great little grocery stores, but it’s just too expen- where you go.” Even for students living off sive,” he said. campus, it’s possible to eat healthily, But Linda Boeckner, program Walker said. leader of the Cooperative Extension “It’s all about portion-eating,” Division of Nutrition and Health at UNL, couldn’t say whether the
food: see page 3
Dining halls adapt to students’ diets Jason Shaneyfelt DN No one could tell Lianna Prill why she had been experiencing migraines almost daily for 10 years. Then during her sophomore year in high school, her father was diagnosed with celiac disease. After doing research on celiac disease for her high school speech team, Prill learned what doctors had failed to figure out for a decade: She had celiac disease, too. Celiac disease is a digestive disease that damages the small intestine and interferes with the absorption of nutrients whenever gluten is consumed. Because of this disease, Prill, a freshman broadcasting major, has restricted herself to a gluten-free and dairy-free diet. “I have a pretty limited diet, but if you feel better, it’s totally worth it,” Prill said. The University of NebraskaLincoln is certified by the National Foundation for Celiac Awareness to serve gluten-free options, which is one of the major reasons Prill decided to attend UNL. Pam Edwards, assistant director of Dining Services, said UNL takes an individualized approach when dealing with students with special dietary needs. When a student with a specialized diet contacts the university, Edwards coordinates with the staff at the dining hall where that student will be living and plans meals with them accordingly. “Students are now starting to make their decision on where they’re going to go to school based on if they’ll be able to get the kind of food they need for their diets,” Edwards said. “It’s critical that students let us know that they have special diet needs so that we can work with them,” Edwards said. For celiac disease, a lot of the concern lies in cross-contamination. To avoid this, meals for gluten-free students are often prepared separately. Gluten-free students also have access to separate refrigerators, freezers, toasters and micro-
Tyler Meyer | DN
The Abel/Sandoz Dining Hall offers several alternative food choices to accommodate students with allergies and other special needs. Often, there will be a selection of vegetarian alternatives to meats being served on any given day. waves in the dining halls. “Everyone takes it for granted where they can come through the line and then all of the sudden they can just put things on their plate,” Prill said. UNL tries to provide dining options to accommodate vegetarians and vegans as well. At least one vegetarian and vegan entree is required for every meal. Edwards said the challenge in providing vegetarian and vegan items lies in maintaining a high quality for a food that few students are taking. “I think that’s part of the learning process for us to market it to everybody and not so much that it has to be only vegans,” Edwards said. While UNL requires each meal
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to include one vegetarian and vegan item, some students still see room for improvement. “I think we could do better,” said Deiony Moreno, a freshman forensic science major. Moreno switched to a vegan diet two months ago and thinks the dining halls could improve the selection of fruit as well as informing students which items are vegan. “Some of the breads here in the sandwich shop say whole wheat, but I don’t know if they used eggs to cook it,” Moreno said. “So if I’m second guessing myself I just won’t eat it.” Edwards agrees that the dining services could improve on spreading awareness of its extra diet op-
tions. She said she’s working on a way to make information about food more readily available to students. In the past week, Edwards met with two vegan students who had written her a comment card and discussed what could be improved. “A lot of their comments were that we don’t promote it enough,” Edwards said. “There were things that we’ve had that they didn’t know about.” Edwards encourages any students who have special dietary needs or who are interested in vegetarian or vegan food items to ask the staff members at the dining halls. news@ dailynebraskan.com