As a child, sophomore Stephen Smith's mother only allowed him one McDonald's Happy Meal per week, though he begged for one every day because of the toys. The Chicken McNuggets were only a bonus.
When Smith whined, his mother would tell him eating too many Chicken McNuggets was unhealthy and would cause him to become overweight.
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Fast forward to high school. As soon as Smith was able to drive his junior year, he began his twice-a-week routine of eating two Hot 'n Spicy McChicken sandwiches, a side of medium French fries and a small lemonade. McDonald's was less than five minutes away from his high school, making it convenient for him to eat his favorite foods.
Now, Smith eats food from McDonald's, as well as other value meals from fast food chain restaurants such as Burger King and Wendy's, two to four times every other week. Once again, convenience helps perpetuate his habit.
There are eight McDonald's restaurants within a three-mile radius of the University, according to Google Maps. These numerous locations make it even more convenient for students to feed their bad eating habits.
Smith's consumption of McDonald's food was even higher when he worked at Express in the Galleria Mall at the beginning of the fall semester. Smith said he often ate at McDonald's in the food court during his breaks. He still stops at McDonald's when he visits one of his friends off campus because it is on the way.
Havin' it his way
His McDonald's orders have remained the same since high school: two Hot 'n Spicy McChicken sandwiches, a side of medium French fries and a lemonade (although he now orders a large lemonade). The meal totals 1,515 calories. Just one Hot 'n Spicy McChicken sandwich is 450 calories, which is 40 percent of the daily recommended amount of total fat on a 2,000-calorie diet. Smith's meal contains a total of 2,009 milligrams of sodium, just 291 milligrams shy of the daily recommended sodium intake of 2,300 milligrams.
Smith said there are weeks he does not eat fast food because he is too busy to leave campus. He juggles 15 credit hours while also participating in Kappa Alpha Order activities such as intramural sports. He does not cook his own meals because his dorm, except for a microwave, is not equipped with the appliances necessary for cooking. Time constraints force him to eat at the Baugh Center.
Busy schedules that include coursework, dorm life, extracurricular activities and jobs cause many college students to build on bad habits and de-emphasize the importance of making healthy food choices.
Sweet and sour
Smith's unhealthy eating habits reflect his love for fried foods, salt and sugar. His habit is made worse by his dislike for raw vegetables. Smith said he only eats vegetables if they are covered in hot sauce or cheese. He rarely drinks water.
The only nutritious aspect of his eating habits is his enjoyment of fresh fruit, such as strawberries, watermelon, oranges, pineapples and grapes.
He always skips breakfast, but he never forgets his midnight snack of Cool Ranch Doritos in addition to an extra sandwich he brings back from the Baugh Center each night.
Smith eats two plates of food for lunch and dinner, with chocolate candy bars or gummy bears as snacks in between meals. Smith said his version of eating healthy is a salad drenched in Ranch dressing.
Smith does not have issues with his health that he knows of and he is not worried about the consequences of his unhealthy eating habits because he said he is more concerned about grades, money and making time for leisure activities such as hanging out with friends.
"I might care if I knew what I would look like in 10 years," Smith said.
Although Smith maintains a normal weight and currently does not show symptoms of any health related issues, his eating habits put him at risk for problems in the future.
According to the Department of Health and Human Services Centers for Disease Control and Prevention, "An estimated 1.8 million, or 10.3 percent, of Texans age 18 years and older have been diagnosed with diabetes." Type 2 diabetes is the most common form, which is associated with obesity.
The CDC also reported that in the United States, 16 million people suffer from heart disease, the number one cause of death in the nation. Overconsumption of sodium increases the risk of high blood pressure, which in turn causes heart disease.
Do what tastes right
Senior Tari Abbiyesuku said her health suffered last spring. She stopped eating on a regular basis because of her stressful schedule, which was filled with homework assignments and workstudy.
Poor eating habits caused digestive acids to form a peptic ulcer in Abbiyesuku's stomach. Stress further aggravated her condition.
She said that completing schoolwork was her top priority and food was the last thing on her mind. There were times when she only ate one meal per day.
Abbiyesuku said Joseph C. Chong, M.D., the physician who treated her condition, told her, "I can give you medications, but you have to work on your lifestyle."
Abbiyesuku took his words into consideration and lightened her workload this semester.
Now she has time to cook healthy meals in her on-campus apartment. She would rather cook than eat food from the Baugh Center because she said she is in control over how much oil and salt are in her meals.
She bakes chicken or fish and cooks sides of rice and vegetables in large portions about two to three times a week, then stores leftovers for future consumption.
Abbiyesuku snacks on chocolate chip cookies or salted crackers as well as yogurt or cereal between lunch and dinner.
She does not opt for diet or low-calorie food because she eats in moderation. For example, every two days she indulges in a salad with bacon, regular Ranch dressing and vegetables, but she does not overeat.
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