2008 Woodie Awards
School dining steps into a healrhier direction
By: Kat Fox
Issue date: 2/28/07 Section: News
- Page 1 of 1
Kathryn Fox
Staff Writer
Students no longer have to worry so much about the Freshman 15 (or the respective grade level weight gain). North Greenville University is trimming the fat off their cooking oils this year. Aramark, North Greenville's dining provider, has decided to change the partially hydrogenated oils to healthier trans fat free oils.
"It will meet the student's needs as far as health concerns," said Terrence Dromm, Food Service director.
The decision to change oils came after research and surveys done at 400 other colleges. Aramark Nutritional DiningStyles research shows that in 2006 27 percent of adults desire to limit their trans fat intake.
"We want to be proactive and one step ahead…providing healthier options," said Dromm.
The non-hydrogenated oil is made from corn and sunflower oils and makes a very small difference in taste and function. "I have noticed we have to change it more frequently while cooking, but not much change other than that," said Dromm.
Students have been eating healthier food since the beginning of the semester because the official change occurred over the Christmas holiday.
"Honestly I didn't notice a change, I think it's a good idea though," said Lindsay Ross, freshman theater.
"We need to make healthier decisions in our diet…this is a good step in that direction," said Tara Goss, sophomore interdisciplinary studies.
The new trans fat free oil is used in all dining locations on campus.
Staff Writer
Students no longer have to worry so much about the Freshman 15 (or the respective grade level weight gain). North Greenville University is trimming the fat off their cooking oils this year. Aramark, North Greenville's dining provider, has decided to change the partially hydrogenated oils to healthier trans fat free oils.
"It will meet the student's needs as far as health concerns," said Terrence Dromm, Food Service director.
The decision to change oils came after research and surveys done at 400 other colleges. Aramark Nutritional DiningStyles research shows that in 2006 27 percent of adults desire to limit their trans fat intake.
"We want to be proactive and one step ahead…providing healthier options," said Dromm.
The non-hydrogenated oil is made from corn and sunflower oils and makes a very small difference in taste and function. "I have noticed we have to change it more frequently while cooking, but not much change other than that," said Dromm.
Students have been eating healthier food since the beginning of the semester because the official change occurred over the Christmas holiday.
"Honestly I didn't notice a change, I think it's a good idea though," said Lindsay Ross, freshman theater.
"We need to make healthier decisions in our diet…this is a good step in that direction," said Tara Goss, sophomore interdisciplinary studies.
The new trans fat free oil is used in all dining locations on campus.
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