UCLA offers greater menus, bon appétit

  KATY TSCHANN-GRIMM Kerckhoff Coffeehouse employee
Mike Cagulada, a fifth-year chemistry student,
shows off the new vegan wraps.

By Natalie Digate
Daily Bruin Contributor

While first-year students dread gaining the infamous
“Freshman 15″ and upperclassmen continue to make
unhealthy food choices, they can no longer blame lack of healthy
food options on campus for their weight gain.

In response to student suggestions for healthier food options,
the Associated Students of UCLA and Residential Dining Services
have introduced a myriad of vegetarian and nutritious foods into
campus restaurants and dining halls, including the debut of the
“Follow Your Heart” vegan wraps in the Kerckhoff Coffee
House.

“There are plenty of opportunities to make not so healthy
choices on campus. But there are also plenty of opportunities
to make healthy choices,” said Sheri Barke, a dietician at
the Arthur Ashe Student Health & Wellness Center.

All five of the meatless wraps are low in saturated fat and high
in fiber, vitamins and disease-fighting phytonutrients, Barke
said.

Some health conscious students said they were alarmed that the
wraps contain an average of 630 calories ““ 33 percent of the
total recommended intake for the average college woman and 20
percent of that for the average college male ““ and anywhere
from 21 to 60 grams of fat.

But students should understand that fat is not necessarily bad,
Barke said.

“With regards to health, type of fat is much more
important than total fat,” she said.

Saturated fat raises cholesterol levels and is associated with
other negative health effects while foods high in unsaturated fat
are beneficial to the heart, brain and nervous system, she said,
adding that fat leads to feeling full for longer and keeps sugar
cravings in check.

More than half the total fat and calories comes from the cup of
sauce on the side, which consumers may choose not to eat, said
Kerckhoff Coffeehouse manager John Roper.

“We were looking for ways to meet the needs of all campus
constituencies,” said Bob Williams, ASUCLA director of food
operations. “The response to this product will be a great
indicator of the future.”

Across campus, Rieber Dining Hall recently added fat-free
muffins to its array of available health foods, such as whole grain
breads, whole roasted veggies, fresh fruits and grilled chicken,
said JoAnne McGill, Dining Services manager.

The dining halls also accommodate students with special
requests, such as those who ask for an entree with less oil, to
substitute egg whites in an omelette or to have a veggie burger in
place of a hamburger at the grill.

“We want students to enjoy their dining experience,”
said Rieber Dining Hall manager Brian Good.  “If there
is anything we can do to better meet their needs, they should just
ask.”