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Arizona State University students are pushing for change within the downtown Phoenix dining hall as they strive to avoid the infamous freshman 15.
The downtown Phoenix campus offers fewer dining options than the Tempe campus and has a less appetizing dining hall. The freshman 15 is a common scare among students living in the dorms, who are often freshman.
The freshman 15 is defined as a student who gains 15 pounds or more in their first year of college. Studies prove the average freshman does not exercise the right amount, is sleep deprived, has a poor diet, increases their stress level, alcohol consumption, and fatty food intake, which is most likely causing their weight gain.
Daniella Rudoy, a journalism major and fitness instructor at the SDFC, relived her freshman year as she provided tips for incoming freshman.
"There are a lot of workouts you can do in your dorm room as long as you have access to YouTube or a floor. You can go on a run, a walk, or do exercises that do not require equipment," Rudoy said in support of college fitness.
Rudoy said that mental health, fitness, and nutrition all correlate with one another.
"I follow the saying abs are made in the kitchen. So if you are working out day and night, but eating a giant pizza and chicken wings with a pack of beer when you come home you aren't doing yourself much good," Rudoy said.
The main cause for weight gain is increased alcohol consumption. 80 percent of college students drink and this includes binge drinking, which is unhealthy for many reasons.
Students who do not drink are most likely gaining weight because of their exposure to an all-you-can-eat dining hall. The downtown Phoenix campus offers a salad bar as their only consistent healthy option for students, therefore students are left eating hamburgers, fries, and pizza.
"I haven't been to the dining hall this semester. Last semester, I went because I had no other options. I am a vegetarian and the dining hall is not accommodating to those with allergies or food restrictions. I find it very difficult to find vegetarian options," Lexi Varrato, a journalism major said.
Varrato explained that she believes the freshman 15 is "100 percent real" and that incoming freshman should research their meal plans and ask their school how their dietary restrictions will be accommodated before purchasing a non-refundable meal plan.
Megan Tretter, a nursing major at Seattle University emphasized that not every dining hall is like ASU's and that the freshman 15 is "definitely not a problem" at her school.
"I always eat healthy at my dining hall. There are a lot of good and healthy options at Seattle University. I usually go to the smoothie line in the morning, have a salad for lunch, and make myself an acai bowl after work with avocado toast in our floor's kitchen," Tretter said in support of her school's strive for healthy options.
College students across the United States have healthier dining options than ASU, but many colleges still face the same problems that students here are facing.
Tara Shultz, a journalism major at ASU believes she has avoided the "very real" freshman 15 by living at home.
"I believe the freshman 15 targets dorm residence and first-year students who do not live at home as they do not have their parents as a guide and are forced to eat at a dining hall that only serves fatty foods," Shultz emphasized.
The downtown Phoenix campus offers students access to the SDFC, YMCA, and Taylor Place gym, where students can take group fitness classes, run on a track, play basketball, or swim. Alternative options for students are purchasing a membership at Orangetheory or EOS Fitness.
Most students agreed with journalism major Vanessa Gonzalez that they have little time to work out due to their workload, but many students like Varrato, Tretter, and Rudoy explained that they try to work out every day as it is a stress reliever and it enriches their mental health.
Steve Fiorentino, the owner of Powered Up Nutrition encourages college students to learn what they are putting in their bodies.
"I think it starts with nutrition. Students believe they can outwork a bad diet and I believe that is their number one mistake. My advice is to stop eating fast foods and start eating whole and healthy foods along with supplements," Fiorentino stated.
The freshman 15 is an avoidable curse, but many students will continue to follow into its trap. The campus dining hall is not always the reason to blame as students have the option to decrease their meal plans, become active, and make healthy choices!
You walk into the new bar that everyone is raving about, but nothing seems to strike you as impressive until you take a seat at the garnish speckled countertop. Before you get a chance to scan the happy hour menu, the well-dressed man on the other side of the bar asks you what flavor profile you're looking for. You stutter out an answer, and the man retrieves what seems like 15 different ingredients and begins to measure, shake, stir and pour at an impressive speed.
He produced the best drink you've ever had. You're hooked.
Adding fire to cocktails helps improve the flavor and presentation of the drink. Photo by Amanda Marvin
The skill of crafting alcoholic drinks that was formerly known as bartending is taking on a new form known as mixology among the contemporary bar scene. Mixology is known as "the study of the chemistry of drinks," and the tastes of the new creations are noticeably different from typical drink recipes.
Self-taught Mixologist Tyler Zhorne began his crafting career as a brewer which enabled him to find greater success in the art of experimenting with different flavor profiles. Zhorne says that making drinks is more than just a job that he loves.
"It's kind of another way for you to put your own personality out there. I'm more of an introvert, but my cocktails will help someone understand who I am," Zhorne explains.
Similar to an artist carefully painting their next piece, mixologists use techniques of imagination and innovation to craft a concoction that wows their customers almost every time.
A cocktail smoking box is being used to create another touch of flavor. Photo by Amanda Marvin
In Arizona, bars like Bitter & Twisted located in Downtown Phoenix, The White Rabbit in Gilbert, and The Ostrich in Chandler are changing the original method of bartending by encouraging crafters to create their own reimagined variations of commonly known cocktails.