As spring moves in, ISU students may have noticed that the grass and trees aren’t the only things on campus that are gradually turning greener. ISU dining centers are offering more “greens,” as well as other vegetarian options, for students to choose from.

Carol Petersen, coordinator and manager of Friley Dining Service, said more vegetarian entrees have been added to meet students’ demands.

“Vegetarians tend to be a more vocal group, and they make their needs known to us,” she said. “The percentage of vegetarians [on campus] seems to also be growing.”

However, despite the additions, Dining Service’s menu itself hasn’t been revamped much, Petersen said.

“What we have done is provide more of an addition to the [existing] menu, not necessarily change it,” she said.

Mike Pitula, president of the ISU Vegetarian Club, said more vegetable entrees are a welcomed change to current menus.

“In the past, it was sometimes difficult [for vegetarians] because the Dining Services didn’t have very palatable entrees for people who didn’t want meat,” said Pitula, senior in environmental science. “This year, they’re making a very conscientious effort to provide nutritional and delicious meals for people who eat vegetarian.”

Petersen said there are two committees made up of managers from each of the six dining centers that are involved in the recipe selection process. She said members of the Recipe Development Committee and the Menu Committee help expand the number of available entrees.

“If these committees find a recipe that’s acceptable, they develop it and add it to the menu,” she said. “In the past, we’ve even had a sampling meeting with vegetarian students to see what they like best.”

Janell Meyer, assistant manager of Friley Dining Center, is a part of both committees, and she said there is definitely a difference in what is being offered at meals.

“Before, there were two entrees offered at every meal,” she said. “Now, there are three or four.”

Meyer said one dining center in particular is seeing more of these vegetarian entrees. “The Oak-Elm Dining Center is featuring an additional entree that the other dining centers do not get,” she said.

Meyer said students can look at a dining hall in the near future for the following entrees: Indian fried rice casserole, sweet and sour cabbage and a vegetarian Greek salad.

Stewart Burger, associate director of Dining Services, said Oak-Elm Dining Center was chosen because of the number of vegetarians in that residence area.

“Our results that we’ve received from students’ surveys and [evaluations] show there are more people living in RCA who are interested in a vegetarian menu,” he said. “By specializing in one area of campus, we feel we can do a better job determining which recipes are acceptable and which ones are not.”

However, Suzanne Hendrich, professor of food science and human nutrition, warned that students should watch for changes in their health if they choose to become vegetarians.

“A lot of college students eat a vegetarian diet,” she said, “and there is a fair amount of evidence that show that these students’ inherent drive to eat vegetables can prevent cancer and heart disease. … [However], you have to pay close attention to your calcium and other minerals that the vegetables and soy milk do not provide.”

Alyssa Landon, resident of Oak-Elm, said she doesn’t see any problems with the addition of these vegetarian entrees.

“There’s more [vegetarian entrees], but it’s not like they’re taking over everything,” said Landon, undeclared freshman.