College dining halls strive to offer more healthful food options

Feb. 23, 2007
Students are more concerned with proper nutrition.

College dining halls (don't call them cafeterias) have been shedding their image as assembly-line servers of mystery meat. Campuses from University of California San Diego to Ohio State University have switched cooking oils to eliminate trans fats, which can increase cholesterol levels and the risk of heart attack. College officials say the changes have been fueled by today's health-conscious students

Read the San Diego Union-Tribune article here.

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