Trinity University Dining Services and The Trinity Market teamed up with ¡Por Vida!, a Metro Health chronic disease prevention program, to promote meals across campus that fit nutritional criteria for a healthy meal. The campus-wide adoption of the ¡Por Vida! program aligns with other university health and educational initiatives, such as supporting a campus farmer’s market and a range of academic courses emphasizing wellness, healthy eating, and a positive body image.
“Wellness is a pillar of the Trinity Market and the mission of Trinity University,” said Hayley Sayrs, Outreach and Development Coordinator for The Trinity Market, a campus supported farmer’s market. “We are excited to be a part of an integrated dining system that promotes health and sustainability both on campus and in the community with ¡Por Vida!.”
A registered dietitian from Metro Health’s ¡Por Vida! program worked with Trinity University Dining Services and mobile food vendors at the farmer’s market to approve meals for the program based on strict ¡Por Vida! nutritional criteria that limits calories, saturated fat, added sugar and sodium (salt). Approved menu items may not include fried items or contain hydrogenated oils (trans-fat).
“The commitment to creating a culture of health on campus is truly commendable,” says Anna Macnak, Metro Health registered dietitian. “The goal from the beginning has been to have healthy options at all food venues on campus, from the main dining hall to the snack kiosks to the mobile vendors that sell meals at the farmers market.”
Trinity students, staff, faculty, and guests may find ¡Por Vida! healthy choices in the Mabee Dining Hall, the Skyline Bistro, the P.O.D. Markets, Einstein Bros Bagels, Freshii, and mobile vendors at the Trinity Market including Berbere Ethiopian Cuisine, Cocina Heritage, and Umamita. Just look for the ¡Por Vida! logo to find the approved healthy items.
The University’s emphasis on healthy dining follows a commitment to promote wellness in curricular offerings and programs, including the 2016 summer book selection titled “Sugar, Salt, Fat,” written by investigative journalist Michael Moss, free fitness classes for students, weekly locally sourced meals served in the dining hall, and "Taste of TUfit", a monthly culinary class for students to learn how to prepare a protein-balanced, plant-based meal.