From peanuts to pretzels, RPS becomes food friendly

Campus food courts and C-stores work to feed students with atypical dietary needs.

The food courts on campus have choices for vegetarians. Edmondson Dining Room at Collins Living Learning Center is known for its focus on vegetarian and vegan selections, including soups, salads, entrees and desserts.

Wright Food Court also offers a vegan option, as well as Gresham Food Court at Foster International Living Learning Center. Read Dining Hall has a vegetarian dish every day.

Besides searching for vegetarian and vegan dishes on campus, some students, like junior Elizabeth Walsh, only eat gluten-free foods.

Walsh said gluten is an enzyme found in any grain, barley, flour or wheat product. She said there are plenty of options for her on campus, including salads, fruits, fresh vegetables and smoothies.

“We are pushing to have more options for gluten free because it is becoming so prevalent,” said Rachel Noirot, a registered dietitian with RPS dining services. “Even high school parents with incoming freshman call us looking to see what we will have for their kids to eat.”

After working with Tree of Life, the C-Stores on campus now carry products such as Glutino gluten-free pretzels, New Morning gluten-free cereal and Food Should Taste Good gluten/lactose-free chips.

Nut allergies are also common around campus. Junior Alyssa Alley said she frequently found herself at Wright Food Court eating sandwiches. However, she still must stay away from Chick-fil-A in the Herman B Wells library because of the use of peanut oil.

“You never know what food is processed unless you ask,” Alley said. “People don’t understand the severity of nut allergies. It sucks.”

Noirot said the Eat Right program is new for this year. It promotes education on healthy choices, not just the actual food.

“There is a big transition into college to develop good eating habits,” Noirot said. “This
program has great nutritional options for vegetarians like the buffalo chicken wraps with sweet potatoes fries we served, along with garlic herb tilapia.”

All menu items must meet specific criteria including whole grain, fresh vegetables, fruit and less than 30 calories from fat and three grams of fiber.

“The big thing is we’re trying to promote education, not just having the actual food,” Noirot said.