Bring campus dining to your kitchen: Five healthy eating tips from a U of A registered dietitian
By Kendall Sternberg, University Communications
Arizona Dining chefs and nutrition experts collaborate to create menu options that balance flavor, variety and nutrition.
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Walk the campus at the University of Arizona and you'll find more than 30 dining options, from plant-forward plates and global cuisine to familiar comfort foods. What may feel like endless choice is the result of years of thoughtful planning designed to make nutritious decisions easier for students, faculty and staff.
Christine Carlson
Behind that planning, Christine Carlson, Arizona Dining's director of dining and nutrition partners with Michael Omo, Student Unions executive director, and Lawrence Sanchez, executive chef.
Twelve years ago, Carlson was hired as the first dietitian to work in Arizona Dining.
"Since then, we've made it a priority to align with national nutrition initiatives and strengthen our internal dining nutrition programming to give students and employees access to healthier options," Carlson said.
Those efforts have positioned the U of A as an award-winning national leader in campus dining nutrition. Several years ago, the university was selected as one of just 38 institutions to participate in the Healthier Campus Initiative, led by the Partnership for a Healthier America.
"Many of those standards are now embedded in our nutrition philosophy, including offering a wide variety of vegetables, making sure fruits are always available, featuring whole grains and providing plant-based protein options alongside meat-based selections," Carlson said. "It helps ensure students and employees can easily make nutritious choices no matter where they dine."
Five considerations for healthy choices at home
Whether dining in the Student Union or cooking at home, the goal remains the same: supporting well-being through thoughtful, accessible nutrition. Carlson provided five helpful tips employees can use to apply these principles at home:
Prep ahead to make healthy choices easy. Take time to wash and cut non-starchy vegetables for snacks or to bring to work – when they're easy to grab, they're much more likely to be eaten.
Be mindful about what you bring into your home. If there are lower-nutrition foods that are hard to enjoy in moderation such as chips, candy or ice cream, consider limiting how often you purchase them.
Think about balance beyond the plate. Nutrition works best when paired with regular movement, adequate rest and attention to mental wellness.
Make indulgences intentional. Treats can absolutely fit into a healthy lifestyle. Try making them an "event" (like birthday cake) rather than an everyday habit.
Pay attention to portion sizes. Even nutritious foods can add up, so being mindful of portions helps support overall balance and long-term health.
Menus that work for everyone
Behind the scenes, Arizona Dining teams carefully plan menus to ensure nutritious options are available across campus.
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Back on campus, Carlson said the dining team tracks emerging food trends and listens closely to feedback. They work to make sure menus reflect the diversity of the university community and accommodate a wide range of dietary needs.
Inclusivity also extends beyond menu variety. Arizona Dining was selected as one of 12 college dining programs nationwide to participate in the Food Allergy Research & Education pilot program, helping develop best practices for food allergy management.
Today, managers and chefs receive ongoing training in accommodating food allergies and celiac disease. A registered dietitian is also available to work directly with students, faculty and staff navigating dietary needs, Carlson said.
From the variety of options in the Student Union to the habits people build at home, thoughtful planning can make healthy choices easier for the entire university community.