Are you sending your son or daughter off to college? If you are, have you given your adult (or close to adult) child instructions on eating a healthy diet? Or, are you anticipating that the school will make these choices for your young adult?
At Paul Quinn College in Dallas (a small private college) the president of the school is making these decisions for you. President Michael Sorrell came to the conclusion that pork is not a nutritious food and therefore banned it from the school cafeterias. All pork. Not just bacon, not just pork rinds.
In an email to students Sorrell wrote: “We know there are many negative health consequences of consuming pork (eating pork can lead to high blood pressure, high cholesterol, cancer, sodium retention and heart problems, not to mention weight gain and obesity)… Therefore, as a part of our continued effort to improve the lives and health of our students, Paul Quinn College and its food service partner Perkins Management have collaborated to create a pork-free cafeteria.”
A couple of questions immediately come to mind: Can a school ban a food? And is President Sorrell a nutritionist?
The answer to the first question is yes. Colleges can determine what foods will be served in their dining areas. However, in efforts to appeal to the college students more schools are increasing their menu rather than limiting.
To the second question and the implied, is President Sorrell qualified to make a determination that all pork is bad, the answer is no.
From the school website: Sorrell received his J.D. and M.A. in Public Policy from Duke University. He graduated from Oberlin College with a B.A. in Government.
The National Pork Board publishes a Frequently Asked Questions page on their website about the nutritional value and whether there were health risks from eating pork. President Sorrell might be surprised at their findings which appear in contrast to his statement.
From the “Pork: Be Inspired” website: Pork tenderloin is now as lean as skinless chicken breast. The study found a 3-ounce serving of pork tenderloin contains only 2.98 grams of fat, whereas a 3-ounce serving of skinless chicken breast contains 3.03 grams of fat.
The Canadian Pork Council states: The fat in pork is tran-fat free and mostly mono-and poly-unsaturated, so trimmed pork is suitable for even cholesterol-lowering or “heart-healthy” diets.
Many will also ask, what happened to eating in moderation? How can these young adults be expected to make their own healthy menu choices if never given options?
Is this a continuation of the nanny state mentality? If so, where will it stop?