Cultivating academic tastes; Dining choices on campus get healthier, greener, and a bit leaner.

Byline: Bronislaus B. Kush 

WORCESTER - What to eat for lunch?

For the students, faculty, staff and visitors at Assumption College, the options available at Taylor Dining Hall on a recent weekday afternoon seemed endless.

For those looking for something "exotic," for example, a bowl of noodles mixed with Asian aromatic broth or a machaca burrito stuffed with refried beans and Moroccan-style beef fit the bill.

Nearby, fans of rib-sticking comfort foods found a simmering pan of chicken potpie very much to their liking, while those looking for something lighter drifted over to food stations offering bagels and slices of pizza.

The choices!

As at Assumption, colleges and universities throughout the nation have seen radical changes in campus dining services over the past few years.

Menus have expanded; service hours have been stretched over the length of the day to accommodate busy schedules; and "healthy choice" items have been added. At many schools, special kitchens and pantries have been established for students with food allergies.

"There are all kinds of students, and we try our best to accommodate them," said David Nadreau, director of operations at Assumption College for Maryland-based Sodexo, the longtime food service provider at the Salisbury Street campus.

Carleigh Baldwin, a 20-year-old junior studying political science at Assumption, said that the "dining hall experience" isn't just about the food.

"It's more than a meal," said Ms. Baldwin, a member of the Student Government Association who is chairman of the Food and Auxiliary Services Committee. "Coming to the dining hall is a way for students to get together and meet."

As a member of the committee, Ms. Baldwin said she receives complaints and comments from students about the food service and is often quizzed by food service management about what works and what doesn't.

"The food has changed by leaps and bounds since I was a freshman," Ms. Baldwin said. "There is a greater attention to what students need and want."

Officials note there has been a push to get students to eat more healthy food.

At Assumption, for example, a new meal concept called "the Balanced Way" was introduced. Prepared meal plates offer low-fat choices with no more than 600 calories. Fifty percent of each plate's contents is made up of fruits and vegetables, 25 percent is protein foods, and 25 percent carbohydrates and fiber.At a recent lunch, the Balanced Way offering was an oven baked potato stuffed with chili, roasted Southwestern vegetables, and mojito fruit salad.

Food service officials said that although students want to eat more healthy foods, they gravitate to other choices.

"Fried foods are still the king," said Martin Dudek, assistant director of dining at the College of the Holy Cross.

At Holy Cross, students who live on campus must enroll in a meal plan; Mr. Dudek said 2,434 of the school's 2,700 students opt to take advantage of the school's food services.

The college employs about 125 food workers; students can get food at the main dining room at Kimball Hall, a mall-like food court, a pizza and grill, and a coffee and ice cream bar.

Unlike Assumption, Holy Cross operates its own food service.

"Many schools contract out for food service because they don't want to worry about the labor costs and the management," explained Mr. Dudek, saying he believes about 60 percent of the nation's colleges choose to hire a contractor.

Holy Cross officials said they use meal time to help students bond, by offering special programs such as the twice monthly "Slow Food" dinners.

Specially prepared meals are served on fine china by servers wearing bow ties and tuxedo shirts. Officials said the program's thrust is to encourage students raised in a fast-food culture to savor their meals.

Schools are also paying greater attention to those who have food allergies, with many setting up special areas to fit their needs.

At Assumption, like other colleges, there is a refrigerator stuffed with foods that are safe for students with peanut, gluten, milk and other allergies. Some of the foods may be prepared in advance by staff or popped into a microwave by students. About 10 students take advantage of the small facility.

Besides the changes in food offerings, campus dining halls have seen other changes.

Many, for example, have gone "green," with some schools doing away with cafeteria trays.

Cristal Steuer, Holy Cross spokesman, said the move saves about a half gallon of water per tray not washed, or about 900 gallons daily. Additionally, she said 25 percent to 50 percent less food is wasted.

"Students have a tendency to fill their trays with food they never eat," she said.

A company also uses the school's discarded fryer oil as biodiesel fuel.

"There's no question that there have been a lot of changes in the food services offered," said Marilisa Strand, a 20-year-old Assumption junior working on a double major in psychology and human services.

Despite all the options available, Ms. Strand said she usually prefers something simple.

She recently went to the salad bar, dressing up the vegetables with balsamic vinegar and oil. Then it was off to the deli counter, where she ordered a sandwich made up of turkey, American cheese and wheat bread.

"I probably disappoint the food workers with my choices," she said with a smile.

ART: PHOTO

CUTLINE: Assumption College freshmen, from left, Stephanie Shamy, Angela Pettine and Kristen Manchester head to a table while balancing their lunch and drinks. Assumption's cafeteria has gone trayless.

PHOTOG: T&G Staff/CHRISTINE PETERSON