Back-to-college meals: Healthy eating is simply academic

As third-level students get ready to start or go back to college, how can they make healthy food choices?

For many students starting college, it will be their first experience having to fend for themselves in the kitchen.

WHEN I studied at University College Cork (UCC) during the 1990s, there were few vegetables, few vegetarians and certainly no vegans in the student houses I frequented. 

My roommates and I were fortunate to have access to a local butcher — he happened to be our landlord — who was always happy to sell enough mince to make bolognese for one, or a couple of rashers, both of which were staples of our college diet. Along with supermarkets in the city centre, we also had access to the English Market, a great place to buy instant noodles, inexpensive chicken thighs and super cheap basmati rice.