Nutrition in FFC an ongoing concern
As one of the most popular dining facilities on campus for freshmen, the FFC has, in recent years, been working on trying to make its food healthier for students.
The facility has been trying to become more conscious of the ingredients they use in their foods, and they have implemented programs such as the "Hopkins Healthy Options" program, which is designed to help students choose healthy foods by marking which ones contain less saturated and trans-fats.
"[We avoid using items with trans fats . . . peanuts and/or tree nuts . . . [and] saturated animal fats. We only use cage-free eggs and have also chosen not to serve veal," David Furhman, the director of the dining program at Hopkins, said.
The FFC has also begun offering vegan meals, in which ingredients such as rice or soy milk are often used as dairy substitutes.
However, as of the start of this semester, the FFC has implemented the "unlimited" dining plan, in which students can purchase a plan which will allow them to go in and out of the FFC as often as they wish.
Although the plan has generated a significant amount of positive feedback from students, there is still some worry that the plan will not necessarily encourage healthy eating since students still have limited conscientious options.
Many students felt that despite the cafeteria's efforts to serve healthier options, they still could make a number of improvements in what they served.
"They put way too much oil and fat . . . and everything, and many things have just ridiculous amounts of salt," freshman Martin Kelly said.
"I would like to see more vegetarian options that aren't just fake meat with too much salt," he added
A number of other students agreed.
Freshman Monica Lay echoed Kelly's opinion that the food is too salty.
"They just squirt the oil on everywhere . . . for example, they put too much soy sauce on the Asian meals," she said.
A quick opinion survey of various other freshman supported this general viewpoint that the food at the FFC still has much to improve in terms of serving healthy food.
The facility has been trying to become more conscious of the ingredients they use in their foods, and they have implemented programs such as the "Hopkins Healthy Options" program, which is designed to help students choose healthy foods by marking which ones contain less saturated and trans-fats.
"[We avoid using items with trans fats . . . peanuts and/or tree nuts . . . [and] saturated animal fats. We only use cage-free eggs and have also chosen not to serve veal," David Furhman, the director of the dining program at Hopkins, said.
The FFC has also begun offering vegan meals, in which ingredients such as rice or soy milk are often used as dairy substitutes.
However, as of the start of this semester, the FFC has implemented the "unlimited" dining plan, in which students can purchase a plan which will allow them to go in and out of the FFC as often as they wish.
Although the plan has generated a significant amount of positive feedback from students, there is still some worry that the plan will not necessarily encourage healthy eating since students still have limited conscientious options.
Many students felt that despite the cafeteria's efforts to serve healthier options, they still could make a number of improvements in what they served.
"They put way too much oil and fat . . . and everything, and many things have just ridiculous amounts of salt," freshman Martin Kelly said.
"I would like to see more vegetarian options that aren't just fake meat with too much salt," he added
A number of other students agreed.
Freshman Monica Lay echoed Kelly's opinion that the food is too salty.
"They just squirt the oil on everywhere . . . for example, they put too much soy sauce on the Asian meals," she said.
A quick opinion survey of various other freshman supported this general viewpoint that the food at the FFC still has much to improve in terms of serving healthy food.
Viewing Comments 1 - 3 of 3
Orange County Moving Companies | Orange County Movers
posted 11/06/09 @ 4:10 PM EST
Quote:
"They just squirt the oil on everywhere . . . for example, they put too much soy sauce on the Asian meals," she said.
A quick opinion survey of various other freshman supported this general viewpoint that the food at the FFC still has much to improve in terms of serving healthy food. (Continued…)
wayne chung
posted 11/08/09 @ 12:30 AM EST
I wonder if the people actually know how to cook Asian food. Often time soy sauces, oyster sauce, or sweet and sour souce are over used to cover up their inexperience; sometimes to even cover up for stale food. (Continued…)
Becca
posted 11/08/09 @ 10:31 PM EST
I'm not contradicting this article, but the food at the FFC and the FFC in general has improved a lot since I was a freshman. And when I was a freshman, the juniors were still telling horror stories of Sodexo, the food service contractor before Aramark. (Continued…)
Post a Comment