Tulane launches new healthy eating program in New Orleans | Louisiana Health
Many know of the “freshman 15,” a phenomenon used to describe students gaining 15 pounds after their first year away from home — the consequence of unhealthy eating habits after gaining the freedom to choose their meals. A person’s weight is not the sole indicator of health status.
Takis on the way to a stressful chemistry lab? Late-night ice cream while studying for a final? A quick, easy meal of fried chicken and fries? It is hard to say no when students have so much to focus on.
In Louisiana particularly, the temptations of unhealthy foods are endless with a culture full of battered, spiced and buttered feasts — among the favorites include gumbo, beignets, fried catfish and much, much more.
Not only out-of-staters need to beware, but also newly independent youngsters beginning to make their own decisions.
A study conducted in 2022 by Frontiers Nutrition found that since university students tend to prioritize studying and socialization, they tend to spend more time and resources on study sessions and peer hang-outs “compared to things like healthy eating.”
Tulane Hospitality saw a growing need for university student guidance to make decisions on healthy foods — and stepped in.
The newly completed Commons building on Tulane University replaces a decades old dining hall with with a modern design featuring high quality food choices with casual dining options for students in New Orleans, La. Wednesday, Aug. 21, 2019. The $55 million 77,000 sq. ft. building also features educational offices and spaces on the top floor.
The university launched a dining program in July to provide students and faculty with more nutritious food options that cater to everyone — keeping in mind cultural needs, preferences and allergies.
Kaiten Zajac, Tulane Hospitality’s director of health and wellness, is at the helm of this new initiative and aims to propel students and faculty to make good choices at the dining halls.
“Young adults … they are very impressionable. A lot of them are living on their own for the first time and having to manage their food intake by themselves,” Zajac said. “Helping with different outreach events, talking to students about concerns that they have, helping them find the food that they’re looking for to live a healthy lifestyle.”
Summer McNeill, a registered dietitian with Tulane Hospitality, advises students on making healthy plates.
Tulane Hospitality dietitians Kaiten Zajac (left) and Summer McNeil (right) serve up healthy grain toast at The Commons dining hall in New Orleans, La.
McNeill and Zajac take feedback from Tulane students on what they need and want from their dining services. They try to make good on those requests as quickly as possible.
Feta cheese at the salad bar? Done. Boiled eggs for breakfast? Got it.
“One student even asked for dinosaur-shaped chicken nuggets,” Zajac said. “Some of those things we can definitely change quickly. Other things might take a little bit of time.”
Zajac wants Tulane’s students to walk into The Commons — the university’s largest dining hall — and find something they like that will energize them for the day.
The two-story, horseshoe-shaped dining hall features 15 different stations including a salad bar, a chef’s special station, an avocado toast station, a yogurt bar and more.
“We are flexible to make changes as well,” Zajac said.
The Commons is, at its core, a service for students, according to Zajac. Tulane’s dietitians are always looking for student and faculty feedback.
What makes a healthy meal?
McNeill hosts “Wellness Wednesdays” featuring quick, healthy options. The most recent event promoted full grains to Tulane students — a full toast bar. The pair of dietitians hope to host more events like it throughout the school semester.
A tasting of whole grain bread, topped with fresh tomatoes at The Commons dining hall at Tulane University.
McNeill, who also oversees the Green Wave dining hall primarily used by athletes, joins Zajac in the dining hall some days to advise students in real-time on what healthy foods should go on their plates.
“Healthy foods don’t have to be gross,” McNeill said. “We want you to enjoy your food because eating is an experience.”
McNiell’s No. 1 tip for a good, healthy meal is to get as many colors as possible on the plate. In one serving, students should have a protein, a starch and some color — like fruits and vegetables.
“The most important thing is to have variety,” she said. “The more variety you have, the more vitamins and minerals you are going to get in.”
It also depends on the student, McNeill said. Some have more active days than others — a workout could make a student need more carbohydrates for energy, or a late-night study session could call for a mood-boosting yogurt bowl.
Either way, both McNeill and Zajac are available to speak with students, parents and faculty for healthy food advice — for free.
One-on-one services for students and faculty
Tulane Hospitality provides scheduled one-on-one appointments with one of the available registered dietitians. These free nutrition consultations and services include:
The newly completed Commons building on Tulane University replaces a decades old dining hall with with a modern design featuring high quality food choices with casual dining options for students in New Orleans, La. Wednesday, Aug. 21, 2019. The $55 million 77,000 sq. ft. building also features educational offices and spaces on the top floor.
- Dietary preferences (ex. gluten-free, dairy-free, vegetarian, vegan, kosher)
- Nutrition-related medical issues
- Food allergies, intolerances and special diets
- General healthy eating
- Dining hall tours and nutrition educational events
- Cooking classes
These free appointments are all about “getting to know the student,” according to Zajac.
Both dietitians work with students to navigate the dining hall to find what they need. Sometimes it is simply a list of food items to stay away from to avoid an allergic reaction, sometimes the appointments guide students to building a healthy plate.
A pizza oven is a feature of the newly completed Commons building on Tulane University which replaces a decades old dining hall in New Orleans, La. Wednesday, Aug. 21, 2019. The $55 million 77,000 sq ft building building also features educational offices and spaces on the top floor.
“We answer any of their questions, comments and concerns,” Zajac said. “I encourage them: ‘Let’s meet up again,’ or ‘Let’s go have lunch together,’ or ‘Let’s talk to the chefs’ — anything to make them more comfortable making healthy choices.”
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