LSU Dining’s new monthly newsletter offers students another tool to combat the notorious “Freshman 15.”
LSU Dining has created a newsletter to help provide students with important nutritional information and calendar events.
“We call it Tiger Food,” said Dean Samuels, LSU Dining marketing director. “It is pretty much a four-part informational document.”
Part one of the newsletter features a profile of a member of the culinary team entitled “Who’s in The Kitchen” and some nutritional information from Briggette Mosley, director of Athletic Dining and registered dietitian, Samuels said.
Samuels said he believes the “Who’s in The Kitchen” column is the most interesting part of the newsletter.
“I think most of our students don’t realize the caliber of people that we have on our culinary team,” Samuels said.
The second part is designed to focus on the particular needs of students as they pertain to nutrition and is entitled “BalancedU.” This month it highlights “brain boosters,” he said.
This portion of the newsletter explains what foods students should look for to help them deal with everyday stress.
Part three focuses on the monthly calendar of events.
“The calendar will show all of the culinary-based events taking place on the campus, be it in our dining halls or elsewhere,” Samuels said.
Samuels said many students had no idea when dining events were taking place. They would often enter the dining hall to find tents and a DJ set up, he said.
The fourth part is a flyer for the main themed meal of the month. For the month of October, the theme is Halloween.
Students can find the newsletter in The 5 and 459 commons dining halls.
“[Dining] is putting them in both dining halls at the front counters,” said Caroline Uffman, LSU Dining marketing assistant. “They can also be found on the tables throughout the 459 and The 5.”
The newsletter is released the first week of every month and is also available on the LSU Dining website.
The website has a feature that enables students to subscribe to the newsletter. Those who choose to have a subscription will receive a monthly email with a PDF file of the newsletter, Samuels said.
Kenneth Chancellor, mechanical engineering freshman, said he only expects about 50 percent of students to use the newsletter, but believes it will be beneficial for those that do.
Environmental Engineering freshman Stephen Gowdy makes a salad for lunch at The 5 Dining Hall.
