People traditionally associate pizza, fast food, pop and potato chips with a typical college student’s diet. However, many individuals at Ashland University have been defying these stereotypes by choosing more nutritious and healthier options than in the past.

Sophomore Max Shawver embodies one of these students who incorporates healthy foods into his diet and focuses on a variety of items such as fruits, vegetables and eggs.  

“I try and eat every food group with every meal,” he said.

As a member of the football team, Shawver discussed the importance of maintaining a balanced diet. He indicated that he follows a healthy meal plan throughout the year, but increases his efforts during football season to improve performance.

“It gives me more energy,” Shawver said.  

Former AU student Derik Swinderman also searches for more wholesome alternatives.

“I eat a salad with every meal,” Swinderman said.

He indicated that he has been eating healthy his whole life and discussed the numerous benefits he receives from more nutritious foods on both a physical and emotional level.

“It makes you feel better about yourself,” Swinderman said.

Students have been able to pursue healthier options on campus as a result of numerous modifications that Convo made in the past year. Specifically, Convo revamped the rotisserie area that serves items such as fish, chicken, squash, potatoes, broccoli and rice at lunch and dinner.  

With the new changes, the area now features only gluten and dairy free foods. The workers have stopped adding butter on the potatoes and vegetables as well.

In addition to these measures, Convo decided to provide a greater variety of fish and expanded their offerings of salmon, tuna steaks, orange roughy and trout this year.

The chicken at the rotisserie area also represents Convo’s commitment of serving healthy foods. The local farm where Convo obtains the chickens avoids adding growth hormones to their animals and ensures they receive the proper nutrition rich in vegetables.

Convo is following national trends in terms of offering more gluten free and wholesome options. During the last five years, the overall consumer desire in gluten free products has grown by 200 percent, according to US Foods, a supplier in the food industry. 

The movement goes beyond simply an interest in gluten free and encapsulates organically grown alternatives.  

From 2010 to 2015, organic options will witness an increase of 50 percent based on information from the research organization MarketLine.

These trends of consuming gluten free and overall healthier foods remain prominent at AU and illustrate the key reasons for Convo’s new items in the rotisserie area. 

“Changes on the rotisserie were made because last year we received numerous requests for more vegetables and no butter,” said Fred Geib, general manager of dining operations. “With the increased demand for gluten and dairy free options it seemed logical for us to create a gluten/dairy free zone.”  

Geib explained the benefits of expanding the types of foods at Convo to cater to the needs of individuals.

“We like to have a good mix of menu choices available for our student customers that will allow them to make whatever choices they want,” Geib said.

Students have responded positively to the addition of these nutritious items.

Freshman Nicholas Bartulovic explained the reason why he searches for these special options at Convo.

“All of the foods are greasy and I don’t like grease,” Bartulovic said.

He indicated that he opts for salad rather than these fatty foods. He also modifies some of the options at Convo, such as eating a plain hamburger without the bun and choosing items at the rotisserie.  

Sophomore Chelsea Odenkirk said that she takes advantages of the variety of healthy options as well. She also works at Convo and assists with preparing the salad and other vegetables for the salad bar at work.

“All of the foods are fresh and not at all pre-made,” Odenkirk said. 

She indicated that they receive boxes with potatoes and other items in them and chop the vegetables up themselves the day before they are served to students.  

She noted that all of the lettuce and tomatoes remain fresh as well, providing greater health benefits and a more enjoyable taste.

Senior Rachel Adalem also pursues nutritious alternatives at Convo, specifically those at the rotisserie.

“I love rotisserie chicken and salmon,” Adalem said.

Professionals in the dietetics and food industry also recognize the growing popularity of healthier food options.

Andrea Clarke, a holistic life coach, explained that she has seen an increase in individuals striving to select foods that provide greater nutritional benefits. 

“People are waking up and being more conscious about what foods they are putting back into their bodies,” Clarke said.

She indicated that these lifestyle and diet modifications include reducing fast food intake, drinking appropriate amounts of water and basing their diet off of certain items.

“A lot more people are focusing on whole foods and eliminating anything with gluten in it,” Clarke said.

Clarke indicated that these trends may result from the desire of staying healthy and avoiding trips to the doctor’s office as well as long-term health problems.

“People are really taking charge of their health and we are becoming more of a holistic nation where we’re not sick all the time,” Clarke said.

The movement for healthier eating habits spreading across the country has reached the AU campus as countless students make more conscious choices about their diet.