The gamecock. (Columbia, S.C.) 1908-2006, September 26, 2005, Page 3, Image 3
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for all of the non-cafeteria
restaurants such as Pandini’s
and Chick-fil-A can be found
on or through USC Dinings
Web site, www.sc.edu/dining,
and cafeteria restaurant
information can be found
through the
www.balancemindbodysoul.co
m Web site.
Addressing variety, Scheffres
said a new program this year
sets Bates and the Patio on a 16
week menu cycle (basically
covering the whole semester) to
provide different options to
students in the all-you-can-eat
dining halls. The Grand Market
I Place and Gibbes Court are on a
similar three-week cycle.
Nutritionist and USC
professor Teresa Moore agreed
with Scheffres in that what is
selected by students is what
makes the meal healthy or not.
Moore promoted grilled
chicken over fried chicken as a
healthier option available in
many restaurants across
campus, such as Chick-fil-A
and the Grand Market Place,
but cautioned students when
adding condiments such as
mayonnaise or sides like fries.
Even in Burger King, Moore
said a single cheeseburger and
water or unsweetened tea
wouldn’t be that unhealthy of
an option, but when students
pick a whopper with fries and a
soda, students could be in
trouble.
With restaurants such as
Mein Bowl, Moore
recommended steamed
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provide. Other states
fingerprinted those without
identification so criminal
record checks could be run and
photo IDs issued.
In West Virginia, only one of
the 350 evacuees had a valid
identification card. State police
there found nearly half of the
vegetables or lighter meats over
fried foods, and said she saw
sushi as a fairly good option
available to students. Moore
cautioned students in watching
cheese, meat, fat and fried food
intake, recommending a light
marinara sauce over Alfredo
sauce, mustard over
mayonnaise, and vinegar
without oil as a dressing.
Moore also recommended
contacting food providers and
letting them know what
students want in healthier
choices. At USC, students can
inform dining services of their
opinions and wants through
comment cards and USC
Dinings Web site.
Eating healthy is not the only
way to prevent weight gain at
USC, Moore said, stressing
exercise and moderation.
“You’ve got to watch how
much you are eating,” she said.
“You’ve got to practice self
control, watching the choices
you make with which food you
pick and how much, and you’ve
got to balance it with physical
activity.”
Moore recommended that
students get involved with a PE
class, a group fitness class or a
regimen at either the Strom
Thurmond or Blatt centers.
Students see USC Dining as
trying hard to provide many
options to students, but when it
comes to the healthiness of
options, students either run into
problems with variety or time.
“I think that USC means well
and tries to make students
happy by offering fast food
options and some healthy
evacuees had a criminal record,
including 77 people who had
been convicted of at least one
violent offense, state police Lt.
Col. Stephen Tucker said.
In Massachusetts authorities
found a man wanted on a rape
charge among the 200 Katrina
evacuees who landed at a
military base on Cape Cod and
took him into custody.
choices such as salads and sushi,
but there are too many
redundant and unhealthy
options,” said Autumn Dudley,
a third-year broadcast
journalism student. “In the
Russell House alone, french
fries are available at three
different places on a regular
basis, two places have pizza, and
the deli and Sub Connection
have similar type food. Now
they have made Fire and Ice
into ‘Burrito Bonanza’ while we
still have Taco Bell upstairs.”
On the other hand, Michelle
Shorter, a second-year
advertising student, finds time
and long lines a problem in
dining on campus. Living close
to the Russell House her
freshman year, she said she ate so
much at Chick-fil-A, one of the
healthiest of the fast-food
options on campus, that she
doesn’t like to eat there anymore.
Now, her busy schedule conflicts
with the long lines at the health
conscious restaurant Zia Juice.
But, Shorter does not deny
the attempts USC Dining
makes to provide healthy
options.
“It really isn’t that hard to
find things that are healthy for
you, it’s just a matter of you
wanting to eat them,” said
Shorter. “In my case, I’m off
and on about healthy foods.
Sometimes I want a Zia,
sometimes I just want pizza.”
Compared with nearby
University of Georgia, the
differences between university
dining services are obvious.
While USC Dining is operated
through the national Sodexho
Company, University of Georgia
does not outsource its dining
services. The university’s dining
has the most national awards
over any other college food
service program in the nation,
receiving 59 awards since 1986,
including the Ivy Award.
Stressing that no campus runs
dining the same, Mike Floyd,
director of Georgia’s dining, said
one of the key elements to
Georgia’s success, is constant
contact with the students. Floyd
said he attempts to talk to 20
students a day in one of the four
dining hails and then
incorporate their concerns and
comments into the programs.
While many of the basic
dining options provided, such
as a salad bar, a grill, pizza and a
smoothie line, sound similar to
USC’s dining options, UGA
also offers an upgraded weekend
program, offering a Sunday
brunch, premium entries on
Saturdays and rib-eye steaks
every Thursday.
The most popular meal plan
on campus is the seven-day
meal plan, which five of every
six students on meal plan have,
allowing students to
continuously walk into any of
the four all-you-can-eat dining
halls on campus at any time.
Unlike USC, no times are set in
the halls for a certain meal, and
with the seven-day meal plan,
students are not limited to three
meals a day. Meal plans are also
voluntary, and no students are
required to buy a meal plan,
while freshmen living on
campus at USC are required to
buy a meal plan.
Student participation at
UGA in dining options is very
high, with the ratio Floyd
offered being 115 percent of
students with meal plans to
students living on campus, as
many students living off
campus purchase meal plans.
Another specialty of Georgia
dining is the culinary te^m —
five culinary chefs, a dietician
and a nutrhionist on staff. The
dietician and nutritionist will
meet with students one-on-one
to discuss low-fat and low
calorie options. They also teach
a non-academic credit course to
al^ students on meal plan for
free called “Eating Smart.”
Comments on this story? E-mail
gamecocknews@gwm.sc. edu
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