Many students at Sichuan University in Chengdu are opting for lighter meals, moving away from the province’s traditional spicy dishes that feature chili oil and peppercorns. This shift is part of a broader national effort to promote healthier eating habits and weight management.
To support this, the university’s campus cafeteria has introduced a range of lighter meal options that have quickly gained popularity. Among the offerings is a meal set that includes quinoa and red bean rice, meatball soup with bok choy, stir-fried bok choy, and an apple. This meal, containing 479 calories, is priced at just 9.5 yuan (\$1.3).
For students with bigger appetites, a protein-rich option is available, featuring stir-fried beef tenderloin with celery and steamed carp with pickles.
Kaka, a student from the university’s College of Software Engineering, expressed surprise at the variety of healthy, rice-based carbohydrate options available, such as brown rice, multigrain rice, and rice mixed with red beans. He appreciated the inclusion of low glycemic carbs, which do not cause rapid blood sugar spikes, along with vegetables and high-quality proteins to meet his nutritional needs.
“The prices at the campus cafeteria are much more affordable compared to light meal takeouts, and I will definitely order again,” Kaka said.
Hu Wen, head of the nutrition department at the university’s West China Hospital, explained that the new cafeteria menu aligns with national dietary guidelines, focusing on meals that are low in glycemic index, high in fiber, and rich in quality protein. She highlighted that this initiative not only educates young adults about weight management but also addresses the root cause of obesity-related metabolic disorders: poor eating habits.
Meanwhile, Dalian University of Technology has taken further action by offering a weight management course aimed at students with a body mass index (BMI) over 30, signaling obesity. Students can choose between a 21-day intensive program or a semester-long course, which includes exercise, healthy diet advice, and psychological consultations.
In the short program, participants engage in a variety of exercises, including resistance band workouts, yoga, step aerobics, and water-based activities like water aerobics and swimming.
The university reported that the first group of 33 students who completed the short program in early May lost a total of over 130 kilograms, with one individual losing up to 7.3 kg. Some participants also saw improvements in their high blood pressure symptoms.
This growing trend in university health initiatives highlights the increasing focus on promoting better nutrition and weight management among students.
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