Eat fresh: Serveries reduce salt, sugar, saturated fat
French fries may not be off the menu, but they are certainly on notice. With nutrition in mind, Housing and Dining staff at serveries across campus are working to reduce nutrients that are seen as posing the greatest health risks in order to improve student health. Under fire are what Director of Residential Dining David McDonald calls the 3 S's: salt, sugar and saturated fat. All of these elements are over-represented in most American diets, and they are contributing to a growing obesity epidemic. McDonald said the goal is to lower these unhealthy elements, which are omnipresent in prepared and processed foods, by 50 percent. The shift began earlier this semester and has been a gradual progression. So far, McDonald said he has heard no complaints.