A new program designed to help college students make healthier food choices will be rolled out during the next few weeks in Kansas University residence dining halls and the Kansas and Burge unions.

Called “Better Bites,” the campaign will use a logo to identify healthier entrees that meet specific guidelines for fat, calorie and sodium content.

The “Better Bites” logo also will be used to identify smarter choices that students can make in vending machines, such as potato chips that are baked instead of fried, or granola bars rather than candy bars. Some “Better Bites” choices also will be identified among foods sold in convenience stores in the unions.

The campaign grew out of a KU task force called HOMEBASE (Healthy Options for Movement and Exercise, Body Acceptance and Savvy Eating). It was formed in 2000 by Ann Chapman, coordinator of nutrition services at Watkins Student Health Center.

The task force was made up of about 15 faculty members and KU students representing a cross section of the university.

The campaign to promote healthier eating at KU was actually launched last year, under the name “Fresh and Hearty.” But, Chapman said, students indicated they were confused about the logo and what the term “Fresh and Hearty” meant. So the program has been revamped, renamed and expanded.

“I would like to see students develop a greater awareness about healthy eating. I certainly hope ‘Better Bites’ will accomplish that. I hope it will have some impact on the increasing obesity epidemic, as well,” Chapman said.

Selling the idea of eating healthy foods to college students is a challenge, though.

“Generally, they’re not so concerned with health, so marketing is critical with a campaign of this nature. You can’t market something like this to students by saying, ‘This will help lower your cholesterol,’ or ‘This will reduce your risk of heart disease,'” she said.

“Better Bites” takes a different approach, appealing to the desire of many college students to have a better body.

“Health is not what’s going to bring them to the table. They’re more concerned with their appearance,” Chapman said.