Out with the doughnuts: Healthier foods
served at obesity symposium
By Colleen Newvine / News and Information Services
The menu at a typical academic event might include bagels and cream
cheese in the morning, a lunch of tuna sandwiches with potato salad
and soda pop, and an afternoon snack of cookies, brownies and fruit.
But what if you're hosting an all-day event on the American obesity
When planning the menu for an all-day symposium on obesity for
Sept. 30, organizers at the School of Public Health (SPH) realized
focusing on why people are overweight and what needs to happen in
order to reverse the trend called for food that sets an example.
Anita Sandretto, director of the Human Nutrition Program at the
SPH and organizer of the symposium, worked with University Catering
to offer choices that are more appropriate for how people should
Gone are doughnuts and cream-cheese Danish pastries, with muffins
in their placeánot butter-laden, cake-like affairs, but low-fat,
higher-fiber treats. No carbonated beverages will find their way
to the event, with water, juices and low-fat milk offered instead.
In a concession to one American addiction, Sandretto submitted to
coffee and tea.
When attendees register for the event online, they'll select not
only which breakout sessions they plan to attend but which lunch
they preferáand they'll find detailed nutritional information about
each option before they choose. Some people might not think about
how much fat is in the mayonnaise mixed with tuna or how many calories
are in that creamy coleslaw. Sandretto wanted to assist attendees
in making informed decisions based on calories, fat and fiber in
The options represent a healthier array than usual conference fare,
with an emphasis on lower calorie items and fresh, rather than processed,
ingredients. One choice is grilled, herbed vegetables rolled in
flat, lavash bread. Another is foccacia, a pizza-style crusty bread,
topped with grilled chicken.
But with the focus on healthy dining, Sandretto says planners had
to take taste into account. The effect of a healthy meal is lost
if people throw it away and sneak out for a candy bar.
"We always need to realize that people eat with all their senses
and their psyche as well. We have to balance our waistline concerns
with taste. If it tastes like cardboard, it won't be consumed, even
if it has a great nutrient profile," Sandretto says.
Katie Harter, account executive at University Catering, a U-M unit
that provides meals and snacks for campus functions, says she didn't
want to set up a boring menu just to make it healthy. She got excited
when sous chefs in the catering kitchen came up with ideas like
roasted vegetables with garlic and basil as a sandwich filling.
Harter says her office is full of people who enjoy eating well,
so they like the challenge of providing an unusual menu to a discerning
crowd. She says many of her clients are interested in serving healthy
For more information on the 2002 Public Health Symposium, which
includes a keynote address from William Dietz, director of the Division
of Nutrition and Physical Activity at the Centers for Disease Control
and Prevention, visit http://www.sph.umich.edu/symposium/2002.