Tower-Summer 2019

8 TOWER | SUMMER 2019 From made-to-roll sushi and vegan-vetted burgers to specialty noodle bowls, KU definitely upped its game in 2016 when it unveiled the Cub Cafe and South Dining Hall renovations. Fully stocked with eats fit for foodies, the extraordinary digs offer anytime dining so students can access most any bite, sip or pick-me-up needed to fuel academic and extracurricular pursuits – 24/7. But the transformation didn’t stop with dining destinations where even the options have options. The university also began delivering a healthy serving of nutritional resources for all students. Eating Worldly and Eating Well E ating W ell O ver the past five years, students seeking healthier options have increased exponentially, whether they have a sensitivity to things like gluten or nuts, or simply want to manage their calorie count. “When we did the renovations, we positioned all cooking stations in the front so students could interact with the chefs while enjoying made-to-order options,” said Kent Dahlquist , KU’s director of Housing, Residence Life and Dining Services. But just as importantly, nutrition facts for each preparation also took center stage. “They’re right at the point of service to help guide their decisions,” said ChrisWallace , general manager for KU’s dining vendor, Aramark. Plus, since Gen Z is the most tech-savvy generation to date, all the facts are posted online and uploaded toMyFitnessPal, a smartphone application for tracking diet and exercise.   “These platforms make it easy to filter things like soy or gluten. And, it builds a menu that’s exclusive to the items they want or can have,” Wallace said. For students like junior Marlaina Riegel access to this essential information played a critical role in her college- decision process. Diagnosed at birth with a protein-processing disorder, Riegel was seeking a school with high marks in elementary education, but could also accommodate her special dietary needs. “I’m only allowed to have about 6 grams of protein a day. It’s a serious issue I’ve had to manage my whole life,” said Riegel. So serious, in fact, that too much protein will put Reigel at risk for brain damage or an intellectual disability. “The posts help me clearly see the amount of protein and calories in all of the options. Plus, Dining Services provides me access to low-protein foods and even orders special bread for me.” Riegel says her mom is especially happy that she can eat with her friends at the dining hall without worrying she’ll accidentally ingest too much of the potentially-damaging compound. “Dining Services makes her feel much more comfortable about me living away from home,” she added. BY MEGAN SCIARRINO