University of Tennessee Knoxville - Volunteer Yearbook (Knoxville, TN)

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Over 7,000 students took advantage of the various me'almplans on Campus so finding ways to make meals variedand enjoyable . was a challenge for those with the job of - Serving the multitudes

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Living room really different compared to the dormsf he said. 01 always did find it hard to con- centrate and study in the guys dorms with all the cons- tant activity and noise, he added. Many students never ex- perienced the unique pleasure of living in one of the residence halls. About 15,000 students commuted to campus. Most lived with their families or in apartments. Mike Messing, a senior in advertising, explained that as a freshman he moved into an apartment because it was cheaper for his family, and he continued to live off-campus since he enjoyed it so much. Resident Knoxvillians who remained at home during their college career sometimes found just getting to class to be a struggle. Bet- sy Hendrix, junior in business, said that finding a parking spot had to be the biggest disadvantage of being a commuter student. uAs far as living at home goes, I love it. I usually have enough privacy to study, yet I still can be with my family and friends as much as I want, said Hendrix. iiBesides, I donit have to worry about dragging my laundry to a laundromat? Hendrix said and laughed. eGlenda Trice EASY DOES IT. Doug Mitchell, a junior in animal science, relaxes in his overstuffed armchair at his apartment with his Playboy magazine. Martha Armstrong Off-campus living I23

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hile many grumbled about eating at university cafeterias, most students preferred it to eating out regularly. ltltis the most economic and convenient way to get a balanced diet, said several students of the campus meal plan. til wish they didnlt close at 7 p.m., and that they would stay open on Sunday nights? said Patty , Hourican, a freshman in Nursing. The Department of Food Services also planned and prepared a minimum of eight special events among the four cafeterias - Morrill, Presidential, SmokeyTs and Strong Hall - each quarter. Ice cream sprees, Oc- toberfest, cookouts and Thanksgiving dinner were among the events which helped lttake out the monotony,i according to David Wyatt, chairman of special events. Wyatt explained events for fall quarter were planned the previous spring quarter. Actual preparation, such as testing recipes, finding enter- tainment and decorations started eight weeks prior to the event and had to be finalized a month in advance. ilThese events are well ac- cepted and attended? Wyatt said. One special event, planned by Evelyn Hart, staff assistant for Food Services, was the tlrate your diet computer? The student simply filled out a form telling what he had eaten the day before. The computer then printed out the amount of vitamins, calories, sodium, cholesterol and protein consumed and made recommendations on improving oneTs diet. uMany students have very good diets, said Hart. She said that the computer also showed that most women were concerned with their calorie intake, while men worried about cholesterol in- A QUICK LUNCH. Before heading to their afternoon classes, Cindy Rice, a sophomore in accoun. ting, and Wendy Gwen DanieL a junior in graphic design, eat lunch at Presidential cafeteria. take and balanced diets. Several guys had large calorie intakes, yet were not overweight and showed they were physically active. Through the years, students have contributed to several changes in the meal program. The first meal plan was begun fall 1967 when Presidential Court opened, said Norman Hill, food ser- vices director, who helped develop the plan. At first, there was only the seven-day plan, with limited hours, and open only to those living in the complex. Students living elsewhere paid cash at Smokeyls. Morrill Cafeteria followed the same pattern as Presidential for Morrill residents in 1968. In 1970, Strong Hall started the meal plan and ad- ded the unlimited seconds later, all upon student re- quest. Hill and his student committee decided upon the low cost to students so meals could be skipped while at home on weekends without wasting money. They also devised the 15-meal plan, all- day access and the salad bar. -Tina Raby Owen Poveda GOING CHINESE. During one of the special international events, Lisa Goehring, a senior in political science, economics and pre-law, served Chow Mein and rice. Jack Hose Food services l25