At Sichuan University in Chengdu, a growing number of college students are choosing to skip the province's famed spicy cuisine, which typically features chili oil and peppercorns, in favor of healthier meal options. This trend aligns with a nationwide initiative promoting better eating habits and weight management, prompting the campus cafeteria to introduce a variety of light meals that have quickly become favorites among the student population.
One of the standout meal sets offered includes a combination of quinoa, red bean rice, meatball soup with bok choy, stir-fried bok choy, and an apple, all for an affordable price of 9.5 yuan (approximately $1.3) and totaling just 479 calories. For those who prefer a more protein-rich meal, a set featuring stir-fried beef tenderloin with celery and steamed carp topped with pickles is also available, catering to students with larger appetites.
Kaka, a pseudonym for a student in the College of Software Engineering, expressed surprise at the variety of healthy carbohydrate options provided, such as brown rice and multigrain rice mixed with red beans. He praised these low glycemic index carbs, which do not trigger rapid blood sugar spikes, highlighting the importance of vegetable-rich meals and high-quality protein in fulfilling his nutritional needs. Kaka noted that the cafeteria's prices are much more affordable compared to takeout from restaurants, leading him to plan future orders.
Hu Wen, the head of the nutrition department at the university's West China Hospital, commended the cafeteria's new menu for aligning with official dietary guidelines that prioritize low glycemic index foods, fiber-rich dishes, and high-quality protein sources. She stated that this initiative not only supports young adults in understanding weight management but also addresses obesity-related health issues by targeting poor dietary habits.
Meanwhile, Dalian University of Technology has initiated a weight management program aimed specifically at students with a body mass index exceeding 30, classified as obese. Students have the choice of enrolling in either a 21-day intensive course or a semester-long program, which includes instruction on exercise, healthy eating, and psychological support.
The short program has demonstrated positive outcomes, with the initial group of 33 participants collectively losing over 130 kilograms, and the individual's highest weight loss recorded at 7.3 kilograms. Some students have reported improvements in symptoms related to high blood pressure following their participation.
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