Balancing health and hunger

Junior Doug Cruise has had a hard time eating healthy lately. Cruise's most frequent indulgence is a peanut butter and jelly sandwich; whether that is preferred over one of his staples -- Ramen noodles -- is up for discussion.\n"What makes it difficult to eat well is the money, and how expensive good food can be," he said. \nCruise and his roommate often go to Sam's Club for their groceries. They shop together and share the food. While they don't eat the same food, they can always agree on one item at the store. \n"We always have money for beer, no matter how broke we are," Cruise said. "Even if we have to go without milk or bread, we always pull together for a case and some ramen."\nMany students find it difficult to manage a healthy diet off campus. Stacey Matavuli, an outreach dietician at the IU Health Center, said it's possible for students who eat every day to be malnourished. Just because students eat regularly doesn't mean they are necessarily healthy, especially if they only consume the same foods or avoid a particular food group, Matavuli said. \n"Each food group offers particular nutrients that other food groups may not," she said. "Also, by not eating adequate portions, a person can very easily become malnourished."\nExpenses tend to dictate eating habits and going to a grocery store is both a hassle and more expensive compared to a fast food rendezvous. However, the benefits of cooking can far exceed any conveniences. Matavuli advises students to make a grocery list and stick to it. She recommends that students eat before they shop to avoid impulsive purchases. \n"Purchase a whole chicken and cut it up ... (buy) whole vegetables and cut into portions, etc.," she said.\nBut for some, eating chicken is not an option.\nJunior Matt Hoffman is a vegetarian and manages to stay healthy off-campus. In his cupboards, he keeps sandwich ingredients, canned food and pasta. \n"Sandwiches are my staple," Hoffman said. "I make anything from falafels to fried tofu sandwiches." \nFor Hoffman, these speciality sandwiches probably can't be delivered.\n"I rarely order out," he said. "It is much more cost efficient to eat at home." \nHoffman also struggles with the price of cooking at home but realizes the efficiency it holds over dining out too often. \n"It's hard to find things I can eat as a vegetarian at a restaurant unless I'm willing to pay more money than I usually am," he said. "It's just easier for me to go grocery shopping. It can get expensive, but I can at least always have what I want, and how I want it."\nMatavuli knows this and offers suggestions for students on a budget who are ready to stand up and face the grocery store. \n"Purchase in bulk and repackage individual portions. Watch the sale ads and purchase sale items," she said. "And cut coupons only for products you know you will purchase." \nMatavuli also advises students not to buy name brands.\nOne cheap alternative many students take advantage of are packages of Ramen noodles. The convenience of the Ramen far outshines the somewhat bland, boring and old taste students have come to find in these peculiar noodle cuisines. Junior Pat Mauk is thrilled with his Ramen experience. \n"I intend to write a book on all the different ways you can use Ramen," Mauk said. \nHe also spoke about his beverage of choice. \n"We don't buy soft drinks, we just drink water," he said. "It is much healthier and very replenishing." \nAt some point, eating at home becomes more of a routine than an enjoyable meal with friends.\n"Occasionally we do go out to eat and treat our taste buds to some delectable delights, maybe some cake or pizza, s'mores, ice cream, subs, burgers, brats or any sausage," Mauk said. "And if we are feeling really outrageous, then we go for some papaya."\nMatavuli said there is not one particular food that is bad. She does however, have an idea of one thing to avoid. \n"If I had to suggest something for students to avoid, it would be alcohol, simply because it has minimal nutritional value for the calorie cost."\nMaybe so, but it's still the one thing that seems to be in abundance among a sea of condiments in an off-campus refrigerator.\n-- Contact staff writer Gillian Hurley at ghurley@indiana.edu.