For Penn State students who have a campus meal plan, eating healthy just got easier.

Students can now choose at least one healthy entree at dinner, said Lisa Wandel, associate director of food services.

"I truly think students are more aware about eating healthy," she said.

Wandel said the decision to add the healthy options was based on survey results from the end of last semester, which showed that students wanted to eat more nutritious foods.

Danielle Hack, Pollock Dining Commons assistant manager and registered dietician, helped established the guidelines for the nutritious additions.

"The healthy entree is limited from calories and fat," Hack said.

In order for a menu selection to be considered a healthy entree, it must be less than 400 calories and only 30 percent or less of its calories can come from fat, she added.

To meet these parameters, new recipes were created and other recipes were modified for a total of 50 healthy entrees, Wandel said.

Penn State Executive Chef Bill Laychur said a recipe is only changed if it is feasible.

"We reduce the amount of fat and retain the integrity of the meal," he said.

For example, to reduce fats in an existing recipe, the amount of olive oil and cheese were cut back, Hack said.

Wandel said cost is a factor when new recipes are introduced, but the healthy entrees cost the same to prepare as others, Wandel said.

Although the new entrees have been tested in Pollock Commons for the past three weeks with no problems, not much feedback has been given, Hack said.

"As far as providing healthy options, this is one of the biggest changes to be made [to the menu]," she said.

Laura Wentzel (sophomore-kinesology) said she tried the new Asian stir-fry healthy entrée.

"Considering that it is a healthy meal, it didn't taste as bad as I thought it would," she said. Wentzel added that she feels it is difficult to find healthy foods that don't taste bland.

Jenny Hou (junior-accounting) tried the southwestern stir-fry and stuffed peppers entree.

"I am not too crazy about the stuffed peppers; it didn't have much taste," she said.

"But the stir fry was excellent."

Hou said she was surprised to find the dining commons offering a healthy meal.

"I am conscious about what I eat and this new program will definitely be of help," she said.

Sean McCusker (junior-English) also sampled the southwestern stir-fry.

"I thought the stir-fry tasted pretty good and I didn't even realize it was under 400 calories," he said.

Table tents with pictures will be used in the commons to inform students of new menu items, Wandel said.

"We are very excited about the healthy entrées," she said. "This gives [students] another choice."

Healthy entrées are not the only health-conscious items available, Laychur said.

"We have other healthy items that just don't fit the criteria," he said.

Some items are low in calories and fat, but the small amount of fat they contain put them over the benchmark for being considered a "healthy" entrée, he said.

But that doesn't mean these healthy foods aren't served.

Laychur said chefs make sure to fit a variety of healthy entrées and other healthy side dish options into each dinner menu.

Another change in food services is the renovation of Warnock Commons, Wandel said.

Since the Leete Hall dorm rooms have been converted to suites, the number of students in North Halls has decreased, she said.

To counter the effect, Wandel said food services has modified its structure and "gone towards stations."

The Bluespoon Deli has several stations or shops within it that sell items a la carte, she said.

"We are also hoping to tap into business from the new Smeal Business building," she said.

Wandel said Bluespoon Deli's second-floor location is one setback for the plan, but once students realize where it is, they will find it convenient.