With papers, club activities and the upkeep of a social life, it can be difficult for college students to get the proper nutrition, enough exercise, and sustain a healthy lifestyle.Point Park University’s food service department provides many resources to students to help them maintain a healthy lifestyle, the most obvious being the availability of wholesome meals on campus.Jason Hibshman, senior food service director at the university through Aramark Higher Education, makes sure that well-balanced meals, pieced together from a variety of different options, are available in the Lawrence Hall Dining Room and the Point Cafe. According to Hibshman, a lean protein, a vegetable and a starch or grains, are available at every meal.The menus served daily are constructed based on popularity among students, flavor profiles and what is in season as well as support for those with restricted or special diets, according to Sherie Sheran, regional nutritionist and wellness coordinator for Aramark Higher Education.When putting together a meal with the options offered that day, the United States Department of Agriculture (USDA) recommends filling at least half of the plate with vegetables, choosing whole grains and varying protein choices throughout the week.Although a variety of options are available, healthy eating is dependent on choices.“The bad options will always be available,” Hibshman said Friday morning in the Lawrence Hall Dining Room. “It’s just the awareness to want to eat healthy.”Taylor Self, sophomore sport, arts and entertainment management major, is a commuter and eats most meals off campus. Self says she makes simple healthy choices for meals like eating less bread, more vegetables and substituting a salad for a side-dish rather than french fries.In addition to making choices regarding food, exercise is also important.Taking the stairs rather than the elevator or walking to places instead of taking the bus are just a few exchanges Hibshman suggested.Hibshman stressed it is important to consider portion size when having meals as well as snacks.“Instead of buying a big bag of chips, buy the individual snack size,” Hibshman said. “Then you’re more likely to only eat one portion.”Another basic choice, according to Hibshman, would be to opt for vinaigrette salad dressings, as opposed to creamy dressings such as ranch or bleu cheese, because of fat content. He suggests asking for sauces and gravies on the side because there is less chance of using it all.For snacks between meals, Hibshman suggests choosing foods high in protein, such as hummus, which will provide a full feeling for longer, as well as fruits and vegetables. He also said a cookie is acceptable once in awhile.“Don’t totally deny your body the sweets and sugars [it] craves,” Hibshman said. “Just do it in moderation.”Hibshman stressed the importance of reading labels and nutrition information. He said the department is working on making the nutrition information of the food more readily available.The university uses the “CampusDish” application for smart-phones, which provides the menu served on campus that day and offers the nutritional information for each item. It also provides a variety of brochures containing guidance for healthy eating habits in the Lawrence Hall Dining Room.“It’s our job to coach and guide the students through the health and wellness,” Hibshman said.Over the past year, the department worked to better label the items it serves and now serves steamed vegetables instead of frying them in oil. The cafe has converted from cream-based to oil-based pasta salads as well.Sheran advises students to keep a food journal to determine which choices are right for them.“Record what you eat and drink, how you feel before and afterwards and how much activity you are getting. Not only will you learn what you are feeding your body, but how those foods make you feel,” Sheran said in an email interview.Both Hibshman and Sheran agree that everyone has different needs and should receive personal advice from a doctor or dietitian.“That’s the thing about nutrition,” Hibshman said. “You can’t just make one blanket statement that will be true for every person.”