Colleges and Universities

Tastes good - And good for you

• One segment seems to be more health conscious than ever -- quite a surprise when government statistics show obesity at epidemic proportions in this country.
• The other segment, not surprisingly, doesn't seem to care how healthy an item is - as long as it tastes good.

How do nutritionally conscientious foodservice professionals appeal to both?

College and university foodservice directors and dieticians are rethinking their menu offerings for the healthy eaters - and learning to market their healthy offerings more creatively to the "taste is the only thing" crowd. Indiana University has done just that, first by understanding what "healthy" means to their students and then by creating entrees, side dishes, beverages and desserts that meet that definition.

"We found that a student's upbringing has a lot to do with their idea of healthy. For many it's the comfort foods they grew up with. For others it's a strict vegetarian diet," explains Jane Lueken, R.D. Indiana University.

"Just plain healthy is easy. But it's up to us to create menus that appeal to the hamburger and French fry crowd while steering them toward healthier choices," she says. "We start with recipes that are great tasting, and we keep up with the current food trends. With all the wonderful ingredients available today, it's never been easier to prepare foods that are both healthy and appealing."

Sunkist can help. Citrus is perfect for today's menus. It's fresh, sweet and tangy -- and naturally healthy. Sunkist's new Power Plates offer six exciting new entrees that are both flavorful and nutritionally balanced. Just a single orange, for example, has all the Vitamin C an active student needs for the day -- not to mention Potassium, Folic Acid, Fiber, Calcium and Riboflavin. Look for these great recipes in the Sunkist recipe section under "Power Plates".