Finally, the time has come. You’ve gainedfinancial independence from your parentsand you’re ready to take on the world.You signed up for classes and paid for them allby yourself. You’ve finally secured your ownresidence and you’re doing things on your own.
Yes, that’s right. You’re an adult—and youknow living the college life is going to be thebest experience ever.
But then, you meet the real world. It’s 10p.m. and after you’ve spent all of your time inclasses and studying, you don’t have the time orenergy necessary to make a meal. You look inyour cupboard and find your savior, the staplefood that always comes through for you: ramennoodles. Five minutes on the stove and yourmeal is complete.
For many City College students, it’s afamiliar scenario, however it doesn’t have to be.The unhealthy diet that so often accompaniesthose living the college life can be easily, andthriftily, averted.
Nutrition professor John Polagruto wasn’t somuch a ramen noodles expert, but he masteredthe art of cheap food with another staple duringhis college years.
“I lived off of black beans and rice withLouisiana hot sauce,” Polagruto says. “That wasthe bulk of my diet. I bought fruit on campusat the dining commons. And then it was beer—that was my liquid of choice. I did not drinksodas. I just didn’t have any money for them.”
Polagruto, who has taught nutrition classesfull-time at City College for six years, adds thatthere is more to the unhealthy food choicespeople make than just lack of time and money. The way they were raised plays a role in diet choices as well. If people were raised around badfood, they will usually continue that tradition.
“I don’t blame students at all, it’s not theirfault at all that that’s the culture my generationraised them in.”
According to statistics from the Centers for Disease Control and Prevention, this lifestyle hasconsequences. About one-third of the populationin America is obese with approximately 17percent of children and adolescents ages 2-19years fitting the definition. On top of that, only31 percent of adults in the U.S. report that theyengage in regular leisure-time physical activitywhile 40 percent of adults report no leisure-timephysical activity at all.
Scarlette Charles, a liberal studies major,admits that while she has a generally healthydiet, her busy life on campus can hinder that.
“I will usually try to eat a cup of soup, butI’m moving pretty fast so I’ll eat like pizzaor something like that. And a cup of coffee,”Charles says.
Fortunately, there are ways to eat healthywithout breaking your budget. If you plan onstaying on campus all day, you can make yourfood before you head to school to ensure youwill be eating healthy food. There are five localfarmers’ markets that are open year-round andoffer homegrown fruit and vegetables at anaffordable price. The times and locations forthese markets can be found at www.californiagrown.com/market-times.html.
Psychology major Patrick Michael Andrakinsays he arrives at the farmers’ markets right beforethey close to save even more money on produce.
“You have a good chance of getting a gooddeal because those guys have to get rid of all theirproduce that they don’t sell,” Andrakin says.
City Farm Club advisor Robyn Waxmansuggests taking it one step further and starting yourown garden in your backyard or wherever youhave room. The farm offers seeds to students or shesuggests getting them from a good organic farmer.
“Grow it yourself. Grow enough to can it,which you learn how to do online,” Waxmansays. “Then you can have food all winter.”
Polagruto agrees that bringing food fromhome is the cheapest and healthiest way tocontrol the amount of and what kind of foodis being consumed. A peanut butter and jellysandwich on wheat bread, he says, can be ahealthy meal.
“To be fair, I know students say they don’thave that much time, and of course they do,”Polagruto says. “I was a student too.”
For students who want to grab food before orafter class, there are plenty of places around thisarea that serve nutritious food at a reasonableprice. Polagruto recommends eating a salad firstbecause it fills you up. Then order a small entrée.If that doesn’t suffice, order something else butbe conscious of what you are eating and howmuch food you are digesting.
Students’ unhealthy habits are just that, hesays—habits. Habits that can be unlearned.
“Students need to realize that part of theirdiet is not of their own thinking, it’s beenprogrammed as an American.”
Ramen, from bland to grand
OK, you’ve tried to eat healthier,but timeand a lack of money will still, on occasion,undermine even the best efforts. No fear,with a little time and preparation, you canturn classic ramen noodles into a fun andhealthy meal.Do not use the spice packet as it is filledwith sodium. Opt for low-sodium or sodiumfree soy sauce or stir-fry sauce if you desire.
You will need:
• 3 quart pot
• 14-inch pan
• Olive oil
• 5 cups of water
• Your favorite vegetables
• 3 ounce tofu or beans
• Fresh garlic (optional)
• Ramen noodle brick
First, start off with a medium pot, half-filledwith water.
Next, add some olive oil as it speeds upthe process and adds some taste. You wantto bring the water to a medium boil.
While the water is heating up, you havetime to slice up your veggies. A good combinationcan be red and green bell peppers,carrots, mushrooms, purple onion, yellowsquash and green zucchini. However,you can use whichever vegetables you like.
Use a 14-inch pan and add olive oil.Once the pan is heated, add the vegetablesand some tofu. If you are not a fan oftofu, you can use black beans or any typeof bean for protein. You can also add freshgarlic for a kick.
Now it’s time to add the ramen noodlesand cover the pot.
Once they are softenough, drain the noodles and let them sitin the pot.Once the vegetables are tender, addthem to the noodles.
Stir and enjoy!






















