Former Bridgewater College Division III track athlete Maryellen Hauver once devoted her life to eating healthfully for her sport. After graduating in 2019 and being hired as Loyola’s registered dietitian, she now works to ensure all students have access to healthy foods in the dining halls.
Parkhurst, Loyola’s food supplier, hired Hauver to plan menus, assist students with dietary needs, and give nutrition talks to the Division I teams. Although Hauver’s position is newly created, she considers its addition important.
“Food definitely plays a role in our health, and it’s a big part of campus life, too … I think dietitians have a unique skill set where we understand food. We understand the science of it. We understand how to prepare it, but then also how it interacts with the body and how it affects us mentally and emotionally and physically, socially too,” Hauver said.
The dietitian’s mission is to bridge the gap between what a college student’s body needs and the nutrition Loyola’s meals can provide. In her menus, Hauver intentionally includes all five major food groups: proteins, grains, fruits, vegetables, and dairy. Across campus, each dining hall provides different options, including the daily vegan and vegetarian offerings found in Boulder and Iggy’s.
Beyond the dining halls, Hauver hosts bi-monthly pop-ups in the Boulder atrium, where she introduces students to nutrient-rich meals, such as kale salads, that they can prepare themselves with minimal equipment in their dorm rooms.
Mirroring Hauver’s experiences as a college athlete, Catherine Corbin, a senior captain of Loyola’s club softball team, is aware of her body’s needs and is mindful of how she fuels herself.
“I get very tired throughout the day, so I have to make sure I’m eating fruits and vegetables that are healthy, that give me energy. We have practice two to three times a week. So, before and after practice, I have to make sure I’m fueling my body well or then I won’t recover properly,” Corbin said.
Since Hauver joined Loyola’s staff, Corbin has observed a more diverse menu at Loyola. Teriyaki salmon is her new favorite dish, and seeing it on the menu immediately lifts her mood.
“I am jumping for joy, leaping! Actually, in our softball group chat, we always text when there’s teriyaki salmon because then we all run and get it,” Corbin said.
While Hauver enjoys hearing positive feedback from students about her menus, she encourages them to keep exploring and trying new foods around campus.
“I feel like once you find one thing you like, maybe that’s what you stick with, but you’re probably overlooking other things that might have different benefits. Just look at the menus or walk to a different corner of a dining hall or go to a different spot on campus and just see what else they might have available for you,” Hauver said.
Hauver is available to meet one-on-one with students to discuss general wellness, dietary restrictions, eating disorders, or other nutritional topics. Appointments can be scheduled by email at [email protected].
