Moderation, balance and variety. These are the three words Lisa Krausman, UNI Administrative Dietitian, uses to sum up the philosophy of the dining centers.

It comes at a time when there is a push from Washington for healthier eating choices, especially when it comes to schools.

Krausman stated that the dining services make it a priority to offer a menu of variety, allowing students to put healthy meals together. 

“For the most part, I think it’s pretty healthy,” said Jamie Cisna, senior education major, when asked about the meals offered on campus.

Cisna frequently eats at the Piazza, but tries to stay away from the fried food.

Krausman said these items are offered by the dining services due to student demand.

With items that are not considered to be as healthy, such as the fried food, Krausman suggests students pay close attention to their serving sizes, and how frequently they are eating these particular items.

“You can have those things [if] you want, sometimes, but there’s other things, other healthier food you should have more often,” said Krausman. 

Krausman encourages students to follow the ‘my plate’ method, where one analyzes their plate after choosing their food.

According to Krausman, the healthiest of meals incorporate half a plate of fruit and vegetables, while also having grains and a good protein source, in addition to dairy. 

The dining department also makes sure to provide healthy alternatives, along with vegan and vegetarian options. 

UNI dining services is currently focusing on recipe development, while striving to offer healthier food options overall. In attempts to reduce sodium levels, bases in soups and tomato sauces have been altered.

Krausman also plans to work both salmon and more whole grains into the menu for next year. 

Nutritional information of the foods offered in all dining locations can be found on the UNI website or app. Students can locate the weekly menu of the preferred dining location, then click the apple near the top of the page.