A revamped version of the Canadian Food Guide has was released last week and university dining halls are taking it into account on their menus.
On Jan. 21, the Government of Canada released the new guide which says to eat plenty of fruits, vegetables, whole grains, and protein foods. Alongside this, the guide recommends Canadians “choose protein foods that come from plants more often.”
It is also recommended that an individual limits their intake of processed foods, or to eat them in small amounts, limiting their sugar, sodium, and saturated fat intake.
Following the changes to the guide, university dining halls are reacting and adapting their menus to adhere to the change.
The University of Ottawa (U of O) introduced more plant-based options at their dining hall far before the shift in the food guide because they knew it was coming, according to Maryann Moffit, a dietician and food liaison officer for the U of O.
“We knew this was coming, we understood it was coming, and we certainly were there. We’re going to continue to do this type of work, and make sure there are lots of vegan options,” Moffit said.
She said the school partnered with the Humane Society International last year, hosting training in plant-based cooking for their chefs. In September 2018, a 100 per cent plant-based station was launched at the university dining hall.
Moffit said although there are “unhealthy” options at the U of O dining hall, such as french fries, she believes it is important to provide healthy options that are convenient for students.
“We’re not into banning things entirely. It’s about creating a supportive environment, an environment where if you want to make a healthy choice, it is easy to do so,” she said.
The Carleton University dining hall also has a vegan section, where there are plant-based options available.
Saphiya Suren, a first-year student at Carleton said she believes the dining hall has an abundance of healthy options.
“There’s always a variety of foods and a diverse selection. And there’s a nice balance between healthy options and unhealthy options, for example, there is always a salad bar and fruit available,” Suren said.
The Canadian food guide also advises to be mindful of eating habits, including how, why, what, when, where, and how much you eat.
According to their website, being mindful can help someone to be more conscious of the food being consumed, and “create a sense of awareness around your everyday eating decisions.”
Moffit said being conscious of what is on your plate creates a healthier relationship with food, as students will be mindful of what they are eating.
Yasmin Rajwani, a first-year student at the U of O, said she believes the food at the dining hall is overall healthy.
“I appreciate the salad bar, vegan station and made-to-order station. It’s also nice to have a multitudes of cuisines,” Rajwani said.
Moffit said it is important the food at university dining halls reflects the Canadian food guide.
“Our whole reason for existence is to support academic performance, and if we are not creating an environment where students can make healthy choices that supports their academic performance, then we are failing,” Moffit said.
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Photo by Marieta Osezua
