MARY WISNIEWSKI
Assistant Living Editor
Pepperdine students are no stranger to the Caf and the few other spots to eat on campus. Senior Katie Carroll said she wishes these spots had more selections. Carroll said she would be happier if Pepperdine’s food stops would continually offer a greater variety of items like soymilk, spinach and real juices.
“The selection is lacking,” Carroll said. “There needs to be more substantial food, especially in the Sandbar.”
Other students share the quest for a greater selection of healthy food at Pepperdine.
Dotson said she would like to see a make-your-own smoothie station and a constant supply of grilled chicken.
Many students feel similar to Dotson and Carroll — they want additional healthy options. However, upon closer inspection, it becomes clear there is more than just a supply of Ben and Jerry’s and hamburgers at Pepperdine’s various food stations.
Looking in the Caf for healthy options may seem as tiresome as waiting for a long lecture to end and as pointless as watching a Rob Schneider movie. After all, there is not much time in a student’s life to deliberate on making healthy options while balancing social obligations, classes and studying. Consequently, capricious grab ‘n’ go items seem to be a student’s mantra.
Gene Perkins, director of dining services, said the cafeteria is constantly trying to offer additional hearty options and has developed its core menu over the years. Perkins said the goal at Pepperdine is to become more like a restaurant that continually offers a wide range of food and less like a cafeteria.
“We’re always trying to make it more healthy,” Perkins said.
In order to achieve this, the Caf is offering more items this year.
“We added a variety to the salad bar,” Perkins said. “For example, both tofu and tuna are now at the salad bar as options serving as additional choices for vegetarians.”
Furthermore, Perkins said there are vegetarian options at all food stops and always a selection of fresh vegetables. In the near future, Perkins said a panini station will be established and set next to the wrap station.
“This is very conducive to vegetarians because you can build your own wraps and panini,” Perkins said.
In his own observation, Perkins said he has noticed that women tend to eat healthier than men at Pepperdine, but most students maintain a healthy lifestyle.
To help meet the needs of health-conscious students, there are nutrition labels outside each food station. Additionally, Perkins said all nutritional facts can be found on the Web site, “Mind, Body and Soul,” at choicesfor.com, so people know what they are putting into their bodies.
Pepperdine nutritionist and nutrition therapist Katherine McCune said she believes the cafeteria offers healthy options as long as students follow general guidelines of not feasting on everything they offer.
“For an average person, you can’t eat everything on the plate,” she said. “You must take personal inventory.”
McCune advises students to a take a proactive stance in terms of what he or she picks out to eat.
“You can’t go: ‘Whatever the special, I’ll take it,’” she said. “It might be meant for a 6-foot-2 inch volleyball player.
Instead, McCune said a person should utilize the a la carte options the Caf offers. For example, she said just order the meat or the fish without the sides.
“The salmon is one of the best things,” McCune said.
She said in making smart food choices, such as salmon, students will begin a path toward healthier selections and a healthier life.
09-07-2006