University of Kansas - Jayhawker Yearbook (Lawrence, KS)

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i i i i i I I I Beef it ' s not the only option for dinner. Vegetarianism was a lifestyle among University of Kansas students. The trend had grown for several reasons, including health. A vegetarian diet can be as good, or better, than the traditional American diet, said Mary Hise, nutritionist at the University. Hise said the benefit of this diet included improved health from decreased fat intake and higher levels of fiber. Vanessa Stucky, Newton senior, chose vegetarianism for several reasons. Cruelty toward animals and the gross feeling she had when eating meat made the list. She said the strongest influence was her first roommate at the University, also a vege- tarian. Stucky looked at the health benefits of a lacto-ovo vegetarian diet and saw that healthy eating, without eating meat, was the best decision to make. Kendall Irwin, Russell sophomore, chose the meatless option for a different reason. When my grandpa had a heart attack, my whole family sort of went that way, Irwin said. Eating red meat, espe- cially, hurt the heart. Although a vegetarian diet has posi- tive aspects, Hise warned of the risks of vegetarianism. Most risks come from the lack of certain vitamins and nutrients that a diet with meat provided. Hise recommended that vegetarians take supplements to prevent calcium, zinc, Healthy eating habits prompted students to replace their Big Macs with veggie burgers. iron and vitamin B12 deficiencies such as anemia, a weakened immune system and osteoporosis. Stucky used supplements on a regular basis, but Irwin wanted to do things the natural way and refrained from supplement use. Lawrence had many options for those who chose a vegetarian lifestyle. Stucky and Irwin both agreed that sal- ads and soups constituted the bulk of their diet, and eating in a restaurant was not a big problem. There ' s usually three or four vegetar- ian things, Stucky said. When grocery shopping, Stucky pre- ferred natural and health foods. Hy-Vee and Dillons had small sections devoted to natural foods, but the Community Mercantile Co-Op, known as the Merc, supplied vegetarians with more options. The Merc strove to provide healthy food for people and provide education on how to prepare it, said Nancy O ' Connor, nutrition educator and marketing coordi- nator for the Merc. The Merc served anyone with a wide variety of natural and organic food options. O ' Connor said that employees were trained in food preparation and the store frequently offered classes in the community instructing individuals on the health benefits and preparation methods or organic and natural foods. I was concerned with what went into my body, Irwin said. That ' s why I became a vegetarian. Story by Courtney Craigmile Photos by Alison Swindler and Trent Guyer i

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y found and ill months dlveirls. ) me. I ' m md I : ' . imamed rin and Ben McDaniel, high-school sweethearts, married uring college and lived at Stouffer Place.

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.eft: Students didn ' t have too much difficulty finding restaurants that served meatless dishes. 3elow: Jeff Frank, Salina sophomore, shopped at The Merc, which caters to those trying to lead healther lifestyles.